best-soup-this-side-of-the-mississippi

Best Soup This Side Of The Mississippi

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    9 h
Jen Hamilton
Recipe by  Jen Hamilton

“This is a black-eyed pea soup. My mother's recipe -- best soup this side of the Mississippi.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
  2. 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.

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Reviews (4)

Rate This Recipe
DEADEA6
18

DEADEA6

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 recommend it for a small family dinner.

Ann
9

Ann

Very good. I love to cook soups and can them but this one didn't make it to the canner. We ate it all. I added hot sauce to my bowls of soup.

Wahlfamily
6

Wahlfamily

i liked this soup but I added a few things to it. It need more ham, and more flavor. I will make it again but a little more.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 23.8 g
  • 8%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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