New Year's Day Black-Eyed Pea Soup
Yield
6 servingsPrep
45 minCook
4 hrsReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black-eyed peas
ried |
|
| 2 | quarts |
water
ore if needed |
*
|
| 1 | each |
ham bone
with trimmings |
* |
| 3 | each |
onions
medium, chopped |
|
| 2 | each |
bay leaves
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black-eyed peas
ried |
|
| 2 | quarts |
water
ore if needed |
*
|
| 1 | each |
ham bone
with trimmings |
* |
| 3 | each |
onions
medium, chopped |
|
| 2 | each |
bay leaves
|
*
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water.
Allow to soak overnight.
The next morning (start early-beans like to take their time), pour off the soaking water, and ham bone, 8 cups of water, onion and seasonings.
Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours.
Add more water if needed.
Remove and discard ham bone.
If the water looks a bit scant pour in 1 to 2 cups more.
When beans are good and tender remove about a cup full of the beans and mash well with some of the bean liquid.
This can be done in a blender, of course.
Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice.
