Red and Blackeye Soup
For a tasty, budget-friendly way to feed your family, make this red and blackeye soup. It's great for using leftover ham from Easter or Christmas (or whenever you make ham), and it can really be a meal in itself.
Notes
- Serving Suggestions: Serve simply with a small green salad and cornbread. Brown rice or quinoa are also good with this.
- Need other great ideas for leftover ham? Check out our 15 yummy recipes!
Cooking MethodSlow Cooker
Ingredients
- 1 cup dried black-eyed peas (a.k.a. field peas, cowpeas)
- 1 cup dried small red beans (haricot rouges NOT kidney beans!)
- 4 tablespoon olive oil (or other vegetable oil)
- 4 cloves garlic, minced
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 can (14-ounce) stewed tomatoes, chopped
- 6 cup chicken stock
- 1/2 teaspoon Hungarian paprika (optional)
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried celery seed
- 1/2 teaspoon dried cumin
- 1 teaspoon fresh grated black pepper
- salt to taste
- 1/2 to 1 pound skinless smoked sausage, cut into bite-sized pieces OR
- 1/2 to 1 pound leftover ham
- 2 smoked ham hocks
Instructions
- The night before, put the red beans and blackeyed peas to soak overnight in double their volume of water.
- In the morning, drain off the soaking water and discard it.
- Heat the oil in a large skillet (or in the slow cooker itself if you have one that has a removable pot with a non-stick surface).
- Sauté the garlic and onions until they start to turn clear (don't brown them).
- Add the other vegetables and sauté for a few minutes.
- Add the tomatoes and chicken stock and bring to a rolling boil.
- Reduce heat to a simmer.
- Add the paprika, dill weed, celery seed, cumin, and pepper. Correct the seasoning if need be. I don't find any extra salt necessary at this point when I use canned stock, even the "low salt" variety.
- Add the sausage or ham, ham-bones, smoked hocks, or whatever you are using.
- Simmer for at least two hours, or in the slow cooker at setting number 2 (MEDIUM) for five or six hours.
- For those who prefer crispier vegetables, leave out the celery and carrots in the beginning and only put them in to simmer for the last half-hour of cooking.