Ham and black-eyed peas soup recipe

Ham and black-eyed peas soup recipe

MAKES: 8 servings

Ingredients

  • 4 bacon strips, diced
  • 1 medium eco-friendly pepper, chopped
  • 1 small onion, chopped
  • 2 garlic clove cloves, minced
  • 2 cans (15-1/2 ounces each) black-eyed peas, undrained
  • 2 cans (14-1/2 ounces each) diced tomato plants, undrained
  • 1 cup water
  • 1-1/2 teaspoons salt
  • 1-to-1-1/4 teaspoons ground cumin
  • 1-to-1-1/4 teaspoons ground mustard
  • 1 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/4 to at least oneOr2 teaspoon sugar, optional
  • Shredded Colby-Monterey Jack cheese and minced fresh parsley

Directions

  1. Inside a large saucepan, prepare bacon over medium heat until crisp remove to sponges. Drain, reserving 1 tablespoon drippings. Within the drippings, saute the eco-friendly pepper, onion and garlic clove until tender.
  2. Add peas, tomato plants, water and seasonings. Provide a boil. Reduce heat cover and simmer for 15-twenty minutes. Sprinkle with cheese, parsley and bacon. Yield: 8 servings (2 quarts).

Initially printed as Black-Eyed Pea Soup in Quick Cooking The month of january/Feb 2002, p17

Dietary Details

Go back