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    Black Eyed Pea Soup

    Source of Recipe


    List of Ingredients

    2 carrots, chopped
    2 celery stalks, chopped
    1 large onion, chopped
    2 qt chicken or turkey stock
    2 lb 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


    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.




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