Sunday, January 9, 2011

The Only Black Eyed Pea that I'll Eat Soup

My mom insisted that we eat black eyed pea soup for new years and I was skeptical. I'm glad that I trusted her and cooked this with her. So tasty! I brought the left overs for lunch two day sin a row.


• 1 tablespoon olive oil
• 1 large ham hock
• 1 1/2 cup cubed ham steak
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice


1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
3. Add the ham, black-eyed peas, stock, bay leaves, thyme, and seasonings.
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy
and tender, stir occasionally.
5. If the liquid evaporates, add more stock.
6. Adjust seasonings, and garnish with green onions.
7. Cook rice as directed by package and serve the soup over the rice.

* Adapted from Emeril Lagasse's Hoppin John recipe

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