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Black-eyed Pea Soup Recipe

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This recipe for Black-eyed Pea Soup, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lacy Susman
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb black-eyed peas (2 c)
2- 14 oz cans chicken broth
1 1/2 cups water
4 medium carrots, sliced (2 c)
2 stalks celery, sliced (1 c)
1/4 c dried minced onion (or 1/2 c fresh onion)
1/4 tsp ground red pepper (cayenne)
1 tsp dried sage
1 tsp dried thyme
1 Tbsp lemon juice
1 to 2 cups diced cooked ham (optional)

Directions:
Directions:
In a 3 quart saucepan, bring 4 cups water and peas to boil, uncovered for 10 minutes. Drain and rinse. In a 4 quart crock pot, combine broth, 1 1/2 cups water, carrots, celery, onion, sage, thyme, and red pepper. Stir in drained peas. Cover. Cook on low heat 9 to 10 hours or high heat 4 to 5 hours until vegetables are tender. If using ham, stir in during last hour of cooking or it will become tough. To serve, stir in lemon juice.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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