BLACKEYE PEA AND HAM SOUP

Blackeye Pea and Ham Soup image

Provided by Dee Stillwell

Categories Soups

Time 2h50m

Number Of Ingredients 11

1 lb dried blackeye peas
1 - 2 lb ham shank, hock, or bone left over from ham dinner
1 large onion, peeled and chopped
4 ribs celery, chopped (about 2 cups)
2 c chopped carrots
4-6 clove garlic, minced or 1 tsp garlic powder
2 large bay leaves, dried
1 tsp black pepper
1/2 - 1 tsp cayenne pepper, more or less to taste
1 Tbsp beef better than boullion beef base
1 - 10 oz box frozen chopped spinach, thawed

Steps:

1. Wash blackeye peas and soak overnight or do the quick soak method, as I do. Cover with cold water. Bring to a boil and boil 2 minutes. Turn off heat and let stand for 1 hour. Drain off grey water and set peas aside. While peas are soaking, in a 6 qt stock pot, boil ham shank, hock or bone in water to cover it for 1 1/2 hours or until meat is very tender. Remove to cool so you can cut it up. When cool enough to handle, cut ham meat up and set aside.
2. While peas are soaking and ham bone is simmering, prepare the vegetables. I make easy work of this step by cutting in big chunks and chopping all together in the food processor. I do it in 2 batches so they get chopped more evenly, but it's a soup so it doesn't really matter. Add the chopped veggies to the pot of water you boiled the ham bone in. Add beef base, bay leaf and seasionings. Add ham meat and blackeye peas back in. Simmer for 25 minutes. Add spinach and simmer another 15 minutes. Taste for flavor and add salt if needed. Enjoy with Dee's Corny Cornbread and butter. Yummmm!!