Black-Eyed Pea Soup

• Meat

  • 1 1/4 cups Ham, cooked
  • 4 Ham hocks or ham bones

• Produce

  • 1 (1 cup green bell pepper, medium
  • 2 Bay leaves
  • 1 lb Black-eyed peas, dried
  • 1 stalk Celery
  • 3 cloves Garlic
  • 1/2 cup Leeks
  • 1/2 cup Onions

• Canned Goods

  • 2 1/2 qt Chicken stock

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 3/4 tsp Creole or cajun seasoning
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on cookingbride.com

Description

Ingredients

• 2 tablespoons olive oil
• ½ cup diced onions
• ½ cup diced leeks
• 1 medium (1 cup) green bell pepper, diced
• 1 stalk (3/4 cup) celery, diced
• 3-4 cloves minced garlic
• 4 ham hocks or ham bones
• 1 pound dried black eyed peas
• 2½ quarts chicken stock
• 2 bay leaves
• ¾ teaspoon Creole or Cajun seasoning
• ¾ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 teaspoon cumin
• 1¼ cups diced cooked ham

Directions

• 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 five minutes.
• Add chicken stock and bay leaves. Bring to a boil.
• Cover pot and simmer for two hours, stirring every 30 minutes.
• Remove ham hocks or ham bones and discard. Add remaining ingredients.
• Simmer until ham is heated through, about five minutes.