This is a black-eyed pea soup. My mother’s recipe — best soup this side of the Mississippi.
Ingredients
- 1 pound dry black-eyed peas
- 1 (5 ounce) can ham
- 1 carrot, chopped
- 1 small onion, chopped
- salt and pepper to taste
Directions
- In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
- 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.