BLACK EYED PEAS SOUP WITH HAM RECIPES
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP RECIPE ...
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it’s finished its flavoring duties, that ham hock still has more to give your soup. The meat that’s clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that’ll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by Betty Crocker Kitchens
Total Time 7 hours 25 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 9 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize About 1 1/2 Cups, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 0 g
SOUTHERN BLACK-EYED PEAS RECIPE: HOW TO MAKE IT
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 359 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 48g carbohydrate (9g sugars, FiberContent 14g fiber), ProteinContent 20g protein.
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- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
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