Texas Black-Eyed Pea Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Texas Black-Eyed Pea Soup calories by ingredient



Number of Servings: 16

Ingredients

    1/2 lbs. - Black-Eyed Peas (raw)
    1/4 lbs. - Bacon - diced
    2 - Medium sized Onions, thinly sliced
    4 - Carrots, peel and thinly sliced
    6 cup - Water
    1 - Large Potato, peeled and diced
    1 - Whole Jalapeņo Pepper
    4 - Garlic cloves, peeled and chopped
    1 - Meaty Ham Bone
    4 cups - Ham, cooked, cubed

Tips

Meat from ham bone makes a total of approximately 5 cups of ham. 2 bay leaves can be added and removed same as the pepper. Taste best the next day.


Directions

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, jalapeņo 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 jalapeņo 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.