SPICY BLACK EYED PEA SOUP

Spicy Black Eyed Pea Soup image

Finally got out the dry black eyed peas my daughter got from her Organic farm coop she belongs to.Shame on me I have had these for 6 months waiting to be cooked, sometimes I am guilty of procrastination. This morning I got up to do my study and never got to it, was too distracted thinking about cooking those black eyed peas. When...

Provided by Mary Merth

Categories Soups

Time 4h

Number Of Ingredients 21

Ingredients

1 lb dried black eyed peas
1 can(s) del montes tomatoes and green chilis 15 oz
1 medium purple onion diced
3 celery stalks sliced 1/2 inch
5 medium red potatoes washed and cubed largely
1/2 pkg baby carrots chopped 1/2 inch
1 hambone with some ham on it making 4 cups stock
1 1/2 Tbsp cilantro fresh washed and diced
1 1/2 tsp basil fresh washed and diced
2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp crushed red peppers
2 bay leaves fresh or dry
32 oz beef broth
2 c chicken broth
1 dash(es) worcestershire sauce
1 dash(es) louisiana hot sauce or tabasco
1 tsp fresh squeezed lime
1/2 tsp seasoning salt

Steps:

1. Sort through your dry beans picking out any rocks, funky ones, split ones, or debris put the beans to cook in your colander and rinse thoroughly with water till the water runs clean. In a 8 qt stock pot place your washed black eyed peas and cover with water about 2 to 3 inches of water bring to a boil for 10 minutes then turn off burner and let sit for about 45 minutes then rinse and drain.
2. In a separate pot add 2 cups chicken broth, and water to cover your leftover ham bone with meat about 3+ inches above the bone. Bring this to a boil lower heat to a simmer for about an hour cooking it down a little for using later, leave on low heat till time to use. Put the black eyed peas back in the 8 qt stock pot with 32 oz of Beef broth now add pepper, chili powder, cumin, garlic & dry red peppers.
3. Add potatoes, carrots, celery, onions, basil, bay leafs and cilantro. Add with the ham that boiled off with 3 cups of the broth from that stock toss the empty bones and any fat. Add the Tomatoes and Green Chilies juice and all to the soup. Add the dash of Worcestershire sauce, Louisiana hot sauce. Bring to a vigorous boil for about 5 to 10 minutes then turn it to medium semi cover and simmer for about 2 hours then turn down to medium low covered for the last hour.

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