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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Black-Eyed-Pea Soup Recipe

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This recipe for Black-Eyed-Pea Soup is from My very creative & soul searching adventure, but mostly intrepid and delicious one to say the least., 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:  
1 tablespoon olive oil
1 onion (diced)
1 stalk celery (diced)
2 carrots (cubed)
1 clove garlic (finely graded)
1.5 cups cubed smoked ham
2 cans black-eyed peas (rinsed well)
6 cups chicken stock **see note below**
1 tablespoon smoked paprika
1 bay leaf
2 sprigs fresh thyme
1 14 oz. can fire roasted diced tomatoes
2 cups packed roughly chopped kale
salt and pepper, to taste
Directions:
Directions:
Sauté the onions, carrots, and celery in olive oil in a large pot for about 5-7 minutes, enough to get the juices started. Add the garlic and ham, sauté couple more minutes. Add chicken broth, very well rinsed black-eye-peas, smoked paprika, bay leaf, thyme. Bring to boil, cover, turn the heat down and simmer for about 1 to 1 ˝ hours. Add tomatoes and kale, season with pepper to taste and continue cooking until kale is soft, roughly 30 more minutes. Enjoy!


***I like to use most unsalted chicken broths, but the best flavor comes using 6-8 filtered water adding 2-3 Knorr’s chicken bullions. The bullions are rich in flavor and no need to use salt***

 

 

 

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