Black-Eyed Peas Soup

"I had a nice big ham shank left over from Easter. I kept it in a frreezer bag and knew I would be cooking it with blackeyed peas. I decided on a soup to have with cornbread. This cool, very rainy day was a perfect time to cook it. It pretty much cooks itself."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 5mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Place ham bone in large pan with water and bay leaf. Cover and bring to boil and turn to medium heat. Let simmer approximately two hours or until all remaining ham comes off bone. Remove bone and add chicken broth, celery, onion, peas and additional water if needed. Cover and simmer approximately one hour. Add seasonings according to your taste.
  • This goes very well with homemade cornbread.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Retired lady who loves cooking more than anything. I can spend hours watching cooking programs and reading recipes. I'm an avid fan of Southern Living, Gourmet and Bon Appetite magazines.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes