New Years Eve was a bit of a bust in our house, but we still really enjoyed this soup on New Years Day. I got my braces on Dec 30, then we spent New Years Eve Day at the zoo, so when it came time to get festive, I couldn't muster the energy to get super excited. But, this soup reminded my achin' teeth that one day I will eat real food again!
I originally planned for this recipe to be a slow cooker recipe, but after I dumped in half of the ingredients into my crockpot, I realized it was not going to all fit in there! Into my big stock pot it went!
Black Eyed Pea and Ham Soup
adapted from A Year of Slow Cooking
1 pound dried black eyed peas, soaked overnight
2 tablespoons bacon fat or butter
1 yellow onion, diced
1 cup diced carrots (about 2)
1 cup diced celery (about 2 ribs)
4 cloves garlic, minced
1 ham bone
1 1/2 cups additional diced ham
2 bay leaves
1/2 tsp dried thyme
1/2 teaspoon salt (more/less to taste)
1/4 teaspoon black pepper
1 14.5 oz can diced tomatoes
6 cups chicken broth (I used homemade turkey broth)
6 cups water
Soak the beans overnight, then drain and remove any broken or irregular beans in the morning.
In a LARGE stock pot, heat the bacon fat over medium-high heat, add the onion, carrots, and celery. Add the garlic after a few minutes. When the veggies are cooked, add the beans, ham, ham bone, bay leaves, thyme, salt and black pepper. Give it a good stir, then add the diced tomatoes, chicken broth, and water. Bring to a boil, then reduce to a simmer and cook with the lid half of off the pot for 2 to 2 1/2 hours, or until beans are soft and the liquid is thickened.
When ready to eat, remove the bay leaves, ladle into bowls and top with Tabasco or Tony's Creole Seasoning (my favorite!) to taste for some heat.
I am sharing this recipe at The Grocery Cart Challenge.
Easy Cooking | Simple Cooking