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Pop-Pop Phil's Bean Soup

post #1 of 19
Thread Starter 
All this talk of soups and chowders is firing me up! Here is one of my favorites for the winter months:


4 lbs black-eyed peas
1 medium-sized picnic ham w/bone (6-8lbs) chunked
4 qt chicken stock
3 celery stalks chopped
3 carrots chopped
1 large onion chopped
2 cans whole plum tomatoes 28oz (crush by hand)
6-8 cloves of garlic crushed or finely chopped
2 bay leaves
Fresh ground pepper
Cayenne pepper
Crystal hot sauce
Worchester sauce


If you are not a fan of black-eyed peas, substitute your favorite bean instead...


Note: Quantity for the spices and hot sauce are to taste. I never use an exact amount, just what feels good at the time.

Wash/rinse black-eyed peas thoroughly, pour them into a large pot (at least a 12 qt size or bigger). Add all the rest of the ingredients to the pot, stir, cover and bring to a boil. Remove the lid, reduce heat and let it simmer for about 3 hours, stirring occasionally.

Serving suggestions:

Let the soup cool off and sit overnight in the refrigerator. Scoop into quart-sized containers; breaking up the chunks of ham as you go. Heat up enough for dinner and freeze the rest. It keeps very well in the freezer! Serve with fresh cornbread and a nice bottle of cabernet sauvignon.
post #2 of 19
Yum! That sounds great HawgHeaven!PDT_Armataz_01_34.gif
I love black eyed peas and I just happen to have a large hunk of ham in the fridge. Looks like I might be making this for supper tonight.
post #3 of 19
That sounds mighty tasty, Hawg! At this rate I'm gonna have enough soup recipes to make a different one every week all winter long.
post #4 of 19
Thread Starter 
This soup will serve you well, I guarontee!

BTW, I prefer to go easy on the oregano... you can always add more later.

Have fun!
post #5 of 19
Great sounding recipe. Thanks for sharing.
post #6 of 19
I finally got around to making this lastnight....I didn't have black eyed peas, but I had a bag of the 15 mixed beans.
I also used home canned tomatoes in place of the canned plums.
Along with a skillet of jalapeno/onion/whole corn cornbread.

I'm sure it isn't as good as your's HawgHeaven, but I enjoyed it.PDT_Armataz_01_22.gif

Your recipe is a keeper! Thanks for sharing!

post #7 of 19
wow!! that looks so good!!
post #8 of 19
Thanks Busted....I'll send you some.biggrin.gif
post #9 of 19
Hawg -
that looks great! Somehow I didn't see it the first time around. Can never have to much soup or stew in the wnter!

Beautiful corn bread! I LOVE cornbread and the black skillet is the only way to make it right! wink.gif
post #10 of 19
Thank you Debi, I agree, cast iron cornbread is the way to go.icon_wink.gif
post #11 of 19
great recipe hawg. i wish i had seen this before i made the pintos yesterday.
post #12 of 19
Thread Starter 
Thanks everyone!

I am making a batch of it now as we speak, but I made a slight adjustment... I did not use the picnic ham as suggested. I used some leftover smoked spare rib skirt/trimmin's meat instead... oh my GAWD it smells good in here... I'll let you know how it comes out.

Stay tuned... smile.gif
post #13 of 19
Thread Starter 

A success!

Ladies and gentlemen, the bean soup is a success! The rib meat is absolutely awesome in this mix! Here's a pic, it doesn't do it much justice, but I hope you get the idea...

post #14 of 19
That looks awesome HawgHeaven!!PDT_Armataz_01_37.gif
post #15 of 19
Phil -

That's a great idea! I always have a freezer full of those ribs skirts.
post #16 of 19
Damn Hawg that looks GOOD!!! You can bet I'll be making that one soon.
post #17 of 19
Corn bread made any other way just isn't corn bread. MMMMmmmmm
Corn bread and beans would be my last meal!!!!
post #18 of 19
wow hawg................nice

but if i am not feeding the 6th fleet.........

can i cut down on a one to one basis the recipe.....i ask this......cause sometimes, some recipes don't do well in a one to one basis for cutting down......sometimes one ingredient gets either TOO powerful.........or not enuff........if you rubberband what i am saying...........(rubberband = understand in stupid talk.....i do that well)
post #19 of 19
Thread Starter 
Sure, you can cut it down... no problem. But if you make the whole recipe, you can freeze it... it freezes very well. PDT_Armataz_01_34.gif
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