The Pioneer Woman Tasty Kitchen
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Black Eyed Pea Soup

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Level: Easy

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Description

Smoky ham and black eyed peas are slowly simmered in this rich and filling Southern-style soup.

Ingredients

  • 2 Tablespoons Olive Oil
  • ½ cups Diced Onions
  • ½ cups Diced Leeks
  • 1 cup Diced Green Bell Pepper
  • ¾ cups Diced Celery
  • 3 cloves Minced Garlic
  • 4 whole Ham Hocks Or Ham Bones
  • 1 pound Dried Black-Eyed Peas
  • 2-½ quarts Chicken Stock
  • 2 whole Bay Leaves
  • 1-¼ cup Diced Cooked Ham
  • 1 teaspoon Cumin
  • ¾ teaspoons Cajun Seasoning
  • ¾ teaspoons Salt
  • ¼ teaspoons Cayenne Pepper

Preparation

Heat oil in a large stock pot over medium high heat. Add onion, leeks, bell pepper, and celery. Cook until slightly softened, about 5 minutes.

Add garlic, ham hocks or ham bones, and black eyed peas. Sauté for 5 minutes.

Add chicken stock and bay leaves. Bring to a boil. Cover pot and simmer for 2 hours, stirring every 30 minutes.

Remove ham hocks or ham bones and discard. Add remaining ingredients. Simmer until ham is heated through, about 5 minutes.

Note: For a slow cooker, complete recipe up to the addition of the black eyed peas. Add remaining ingredients and cook on slow for 6-8 hours. Soup can be frozen for up to 6 months.

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