Slow Cooker Ham And Black Eyed Pea Soup Food
SLOW-COOKER BARBECUE HAM AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
- Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.
Nutrition Facts : Calories 308 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 49 milligrams, Sodium 1073 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams
CROCK POT BLACK EYED PEAS WITH HAM HOCK
These crock pot black eyed peas with ham are so quick to put together. Just like any good slow cooker recipe - just dump all the ingredients in, cook all day, then enjoy a hearty, delicious dinner with your family!
Provided by Savory With Soul
Categories beans Main Course
Time 6h10m
Number Of Ingredients 9
Steps:
- Add soaked and rinsed black eyed peas to slow cooker.
- Add the remaining ingredients and cook 6 hours on high (8-10 hours on low).
- Remove ham/pork hock and let cool. Reduce slow cooker heat to low or warm.
- Once ham/pork hock is cooled, separate meat from fat and bone and add back to slow cooker in small pieces.
- Stir and serve hot.
Nutrition Facts : Calories 163 kcal, Carbohydrate 16 g, Protein 12 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 260 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
SLOW COOKER SPICY BLACK-EYED PEAS
Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.
Provided by MJ46NY
Categories Side Dish Beans and Peas
Time 6h30m
Yield 10
Number Of Ingredients 13
Steps:
- Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 30.2 g, Cholesterol 9.6 mg, Fat 2.9 g, Fiber 5.5 g, Protein 14.1 g, SaturatedFat 0.9 g, Sodium 341.4 mg, Sugar 4.1 g
BLACK-EYED PEA SOUP WITH HAM
"Even people who don't care for black-eyed peas will enjoy this hearty meatless soup," promises Donna Ambrose, Mt. Wolf, Pennsylvania. "With a crusty loaf of bread, it's a heartwarming meal for those cold winter days."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 843mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
SLOW COOKER BLACK-EYED PEAS
Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.
Provided by PS
Categories Side Dish Beans and Peas
Time 23h40m
Yield 4
Number Of Ingredients 8
Steps:
- Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
- Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
- Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
- Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
- Cook on Low for 14 hours. Season with salt.
Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.1 g, Cholesterol 102 mg, Fat 33.1 g, Fiber 13.1 g, Protein 53 g, SaturatedFat 11.3 g, Sodium 113.9 mg, Sugar 10.4 g
BLACK EYED PEA SOUP WITH HAM AND GREENS
Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop of hot sauce in it.
Provided by JanetB-KY
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 455.1, Fat 24, SaturatedFat 6.5, Cholesterol 71, Sodium 742, Carbohydrate 29.4, Fiber 8.1, Sugar 2.6, Protein 31.1
BLACK-EYED PEA SOUP
This thick and heartwarming soup is great on a cold rainy or wintery day. Serve with a side salad and a hunk of your favorite cornbread. The recipe is from the R.S.V.P. section of a December 1985 issue of Bon Appetit. It was requested from the Deer Valley Ski Resort in Park City, Utah. The recipe increases well and can be frozen.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h35m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- Soak peas in water overnight.
- Combine stock,Sherry and ham hock in large saucepan and bring to boil.
- Add onion,celery,bay leaf and garlic and boil until onion is soft, about 15 minutes.
- Drain peas, add to soup and simmer until tender, about 1 hour.
- If desired, remove ham hock, let cool, dice meat and add back to soup.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 472.4, Fat 6.6, SaturatedFat 1.8, Cholesterol 14.4, Sodium 1161.9, Carbohydrate 47.1, Fiber 5.6, Sugar 10.8, Protein 19.8
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