BLACK-EYED PEA SOUP WITH HAM HOCKS

BLACK-EYED PEA SOUP WITH HAM HOCKS image

Yield 8 servings

Number Of Ingredients 9

3 cups low-sodium chicken broth
3 cups water
1 medium onion, chopped
1 smoked ham hock
1 bay leaf
1/2 teaspoon pepper
1 (16-oz.) package dried black-eyed peas
1 teaspoon salt
If using fresh black-eyed peas start with # 2 in preparation.

Steps:

1. Wash dried peas then soak overnight. Peas will swell so cover peas with two inches of water. After soak pour off water. 2. Bring first 6 ingredients to a boil in a stainless steel pot, cover, reduce heat, and simmer 30 minutes. 3. Add peas and 1/2 tsp. salt to pot, and cook, covered, simmer for 2 1/2 hours or until peas are tender. If desired, remove meat from ham hock, finely chop, and return to pot. Season with remaining 1/2 tsp. salt or to taste.