limeyno1

recipe: soups
MY BLACK EYED PEA SOUP

POINTS® | 7
Servings | 10

soups |

Ingredients

750 g dry black-eyed peas
12 cup water
1 pound cooked ham
1 cup onion(s)
1 cup celery
5 tsp canned tomato paste

Instructions


Soak the peas overnight in double the volume of water. Drain and rinse
well. Put in a very large stock pot and cover with water and add ham
hock.
Bring to boil and simmer a few hours. Remove ham hock when beans are
tender. Taste for seasoning and adjust to taste adding salt, pepper
and
tomato paste. Strip the meat off the ham hock, discarding fat and
bones.
Cut into small pieces, measure and return to the pot with soup. Heat
up to
boil and serve.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

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