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Black-eyed Pea Soup Recipe

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This recipe for Black-eyed Pea Soup is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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