Author Notes
I had a hankering the other day for black-eyed peas, but wanted to make more of a meal out of them. Typically I whip some up from frozen with a little onion, bacon bits and jalapeño when I get these urges, and just eat them right out of the pot. But I had plenty of ingredients on hand and homemade broth and ham chunks in the freezer. I didn’t have the time to make them from dried, but frozen are a good substitute when pressed for time. By being pressed for time, I mean that I wanted these for lunch and didn’t have all day. I did have to wait about an hour for this to simmer to the tenderness I prefer, but I also didn’t want to eat lunch at dinner time. Aside from the simmering time, this was quick and easy to prepare. —anotherfoodieblogger
Continue After Advertisement
Ingredients
-
1 tablespoon
olive oil
-
2
stalks celery, chopped
-
3/4 cup
chopped carrots
-
1 cup
chopped yellow onion
-
2 tablespoons
minced garlic
-
1 cup
chopped cooked ham
-
1 tablespoon
real bacon bits
-
1 teaspoon
chopped pickled jalapeño
-
Black pepper, to taste
-
6
cups chicken broth
-
1
bag frozen black-eyed peas
Directions
-
In a soup pot or dutch oven, cook the vegetables and garlic in the olive oil for about 10 minutes, or until starting to get soft. Add rest of the ingredients and bring to a simmer. Cover and simmer for about an hour, or until the beans and vegetables are tender, to taste.
-
When done, remove about a cup of the beans and puree in a blender. Add the puree to the soup and mix well. Yummy goodness in a bowl!
See what other Food52ers are saying.