Texas Black-Eyed Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 lbs. - Black-Eyed Peas (raw)1/4 lbs. - Bacon - diced2 - Medium sized Onions, thinly sliced4 - Carrots, peel and thinly sliced6 cup - Water1 - Large Potato, peeled and diced1 - Whole Jalapeño Pepper4 - Garlic cloves, peeled and chopped1 - Meaty Ham Bone4 cups - Ham, cooked, cubed
Soak the Black-eyed peas in water over night. Rinse and set aside. In a large sauce pan brown the bacon to desired crispness. Remove bacon and set aside on a paper towel. Add to the drippings, the garlic, onions and carrots. Cook and stir over a medium high heat until the onions become translucent. Add the black-eyed peas, water, celery, potatoes, jalapeño pepper, ham and ham bone. Season with salt and pepper. Cover and simmer over a low heat for 3 to 4 hours. Remove and discard the jalapeño pepper. Remove ham bone and cut meat from bone. Return additional meat to pan. Reheat if necessary.
Serving Size: Makes Approx 16 - 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BEAVER88.
Serving Size: Makes Approx 16 - 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BEAVER88.
Nutritional Info Amount Per Serving
- Calories: 166.5
- Total Fat: 4.8 g
- Cholesterol: 25.7 mg
- Sodium: 622.0 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.2 g
- Protein: 13.6 g
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