Blackeye Pea Soup
Yield: 8 one-cup servings
- 8 oz dried black-eyed peas
- 1 strip bacon, cut in small pieces
- 1 medium onion, chopped (about 1/2 cup)
- 1 carrot, peeled and chopped (about 1/2 cup)
- 1 celery rib, chopped (about 1/2 cup)
- 1/2 sweet red pepper, chopped (about 1/4 cup)
- 1/2 tsp dried thyme
- 1/4 teaspoon hot red pepper flakes
- Hambone or smoked ham hocks (optional)
- 2 tablespoons cornstarch
- Salt and hot sauce, to taste
1. Inpect the peas to be sure there are no stones included (most beans are mechanically processed and there are occasional inclusions). Soak them overnight, then drain and rinse well.
2. Sauté the bacon slowly in a skillet until just starting to crisp. Remove to a side plate.
3. In the bacon pan, slowly sauté the onion, carrot, celery and sweet red pepper until the onion is translucent.
4. Place the peas, bacon, vegetables, thyme, red pepper flakes and hambone or hocks (if using) in a slow cooker or soup pot. Add about 6 cups water. The peas should be at least covered by the water. Cook at a slow simmer for about 2 hours, until beans are tender. If you're using the optional ham bone or hocks, skim fat from the surface occasionally.
5. Whisk the cornstarch into a cup of the soup broth and then stir into the soup. Cook another 15 minutes or so until the soup thickens.
Season to taste.
Enjoy and have a Very Happy New Year!!