“This is a black-eyed pea soup. My mother's recipe -- best soup this side of the Mississippi.” - by Jen Hamilton
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
- Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.
Nutrition
Amount Per Serving (12 total)
- Calories
- 160 cal
- 8%
- Fat
- 2.7 g
- 4%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This recipe was great! I cooked it for my mother and sister and they seemed to enjoy it on a nice cold day. I might suggest to let it cool before you eat it ... of course ir was a little hot. I really..." See more recommend it for a small family dinner."
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