Black Eyed Pea Soup
Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 qt chicken or turkey stock
- 2 pound black eyed peas
- 1 picnic ham w/bone, 3 to 4 lb
- 2 bay leaves
- fresh oregano or basil to taste
- fresh ground pepper to taste
Instructions
Soak beans in cold water for 6-8 hours and drain. Cut the ham into large chunks and combine all the ingredients in a large pot. Top off with enough water to barely cover the ingredients. Cover pot and simmer for 2-3 hours, stirring occasionally. Remove the lid and simmer for 1 hour. Can be served right away, but if you let it sit in the refrigerator over night then reheat it, the flavor intensifies. Serve with hot cornbread and a glass of your favorite red wine. Enjoy!