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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups dried black-eyed peas, picked through 1 tbsp. olive oil 2 smoked ham hocks 1 cup chopped onion 1 cup peeled, diced carrot 1 cup diced celery 1/2 tsp. minced garlic 8 cups chicken broth 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper
Directions
Place black-eyed peas in a large saucepan with water to cover. Heat to a boil. Remove pan from heat. Cover and let black-eyed peas stand 2 hours. Drain peas. Add oil to pan and heat. Add hocks, onion, carrot, celery and garlic. Cook 8 to 10 minutes, stirring frequently, until vegetables are starting to soften. Add broth, bay leaf, salt, pepper and black-eyed peas and bring to a boil. Reduce heat and simmer 30 to 45 minutes until peas are tender. Remove meat from hocks and shred. Return meat to soup and simmer 5 minutes.
Serves 6.
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