Black-Eyed Pea Soup With Ham and Greens
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 2 2 ounces prosciutto or 2 ounces bacon, chopped
- 1 medium onion, chopped
- 2 cups cooked black-eyed peas (canned or frozen)
- 2 cups watercress, trimmed and chopped
- salt
- freshly ground black pepper
directions
- Put half the olive oil in a deep skillet or pot over medium-high heat; add the meat and cook, stirring, for one minute.
- Add in the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes.
- Add the peas and 1 quart of water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender, 10 minutes for cooked or canned, about 30 minutes for frozen.
- Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts.
- Add more water if the soup is very thick.
- Taste and adjust the seasoning; stir in the remaining olive oil, and serve.
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