Black-Eyed Pea Soup
Source of Recipe
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1 pound dried black-eyed peas
1/2 pound 97% fat-free smoked ham, cut into 1/2-inch cubes (2 cups)
1 medium onion, diced
4 small carrots, peeled and sliced into 1/4-inch-thick rounds
1 1/2 cups sliced celery
2 dried red chiles
2 small bay leaves
1 1/2 tablespoons imitation bacon bits
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
10 cups hot water
1 teaspoon salt or to taste
1/3 cup minced fresh parsley
Sort peas and rinse. Place peas in a 6-quart slow cooker. Add
remaining ingredients, except salt and minced parsley. Cover and
cook on LOW 10 to 12 hours or until peas are tender. Stir in salt
and parsley. Ladle into soup bowls.
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