Black Eyed Pea And Cabbage Soup With Ham Food

BLACK-EYED PEA CABBAGE SOUP

Steps:

• Brown hamburger, onion, green pepper, celery and garlic clove in a skillet on top of the stove. Drain and add to large soup pot.
• Add cabbage, tomatoes, chicken broth, water, dried black-eyed peas, Cajun seasoning and cayenne to pot. Bring to a boil, turn down to simmer and cook for 45 to 60 minutes until dried peas are done

BLACK-EYED PEA AND CABBAGE SOUP WITH HAM

Steps:

• Put ham hock, water and herbs into slow cooker and cook on low for a few hours until water has turned into flavored broth. Remove hock, strip meat from bone, chop and set aside for later. Add vegetables and cook until they are nearly done. Add hydrated beans and chopped meat, cook for another hour or so; serve. Add lemon juice at table.

SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP

Steps:

• 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
• 2. Add chopped cabbage to the top of the mixture.
• 3. Cook on high for 6 hours.
• 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
• 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
• 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
• 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.

BLACK-EYED PEA SOUP WITH HAM

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

NEW YEAR'S BLACK EYED PEAS AND CABBAGE

Steps:

• Black eyed Peas:.
• Saute onion with ham or salt pork until onions are soft. Add both cans of black eyed peas with juices. Bring to boil. Reduce heat and simmer for 30 - 45 minutes.
• Cabbage Dish:.
• Brown ground beef. Mix in worcestershire sauce, garlic powder, salt and pepper. Add one onion, bell pepper, and celery to beef just before browned and saute for about five minutes. Slice head of cabbage into quarters and separate leaves. Mix cabbage leaves in with beef and vegetables and cook on low heat until leaves are soft but still some what crisp.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.

SOUTHERN STYLE BLACK-EYED PEA SOUP

Steps:

• In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
• Stir in garlic, oregano, crushed red pepper, and thyme.
• Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
• Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
• Stir in black-eyed peas and cook 5 minutes.
• Serve with corn bread or muffins.

BLACK EYED PEA SOUP WITH HAM AND GREENS

Steps:

• Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
• Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
• Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
• Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.