- May 5, 2007
- 2,838
- 16
All this talk of soups and chowders is firing me up! Here is one of my favorites for the winter months:
Ingredients:
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
Cumin
Cayenne pepper
Oregano
Crystal hot sauce
Worchester sauce
Note:
If you are not a fan of black-eyed peas, substitute your favorite bean instead...
Assembly:
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.
Ingredients:
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
Cumin
Cayenne pepper
Oregano
Crystal hot sauce
Worchester sauce
Note:
If you are not a fan of black-eyed peas, substitute your favorite bean instead...
Assembly:
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.