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Black-eyed Pea, Ham and Sweet Potato Soup
3 cans chicken broth
1 cup water
4 garlic cloves -- crushed
1 teaspoon dried thyme
1 teaspoon hot pepper sauce
1 bay leaf
1 pound smoked ham hock
3/4 pound fresh collard greens -- remove ribs, and tear into small pieces
2 packages frozen black-eyed peas - (10 oz ea) -- thawed
1 1/2 cups chopped onion
1 cup diced celery
1 pound sweet potatoes -- peeled, diced
1 red bell pepper -- diced
In saucepan, bring broth, water, garlic, thyme, hot sauce and bay leaf to a boil.
In 5- or 6-quart slow cooker, layer remaining ingredients in order listed. Add hot broth mixture. Cover; cook on LOW 8 to 10 hours, or on HIGH 4 to 5 hours, until peas are very tender.
Remove hock; discard bay leaf. Trim fat off hock; cut meat from bone; shred. Stir into soup. Ladle into bowls.
Stovetop Method: In 5- or 6-quart Dutch oven, simmer all ingredients 1 1/2 hours or until peas and ham hock are very tender. Finish as directed above.
This recipe yields 8 servings.
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