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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black-eyed Pea and Ham Soup Recipe

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This recipe for Black-eyed Pea and Ham Soup is from Favorite Recipes from Generation to Generation , 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 medium onion, chopped
4 bacon slices, diced
2 teaspoons garlic, minced
1 green bell pepper, chopped
16 cups water
2 10-oz. cans Rotel tomatoes
1 t. pepper, freshly ground
1 lb. dried black-eyed peas, sorted and rinsed
2 t. salt
6 carrots, peeled and sliced
2 cups ham, cooked and diced
Garnish: fresh parsley, chopped
Directions:
Directions:
1.In a large stock pot, saute the onions, bacon, and garlic. Add the bell pepper, water, Rotel tomatoes, pepper, black-eyed peas, salt and carrots. Cook until the peas are tender.
2. Add the ham and cook for about 15-20 minutes until carrots are tender. Garnish soup with the freshly chopped parsley.
Number Of Servings:
Number Of Servings:
16

 

 

 

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