Soup is love, and this hearty soup will warm your heart. You can alter it up by using fresh or canned black eyed peas or increasing the spice level. I’m feeding toddlers, and even though mine like spicy food, I can’t really serve five-alarm dishes. This soup is even better the day after, but for the most part, I tend to add my sausage near serving time, not leaving it to soak for days.
Tonight’s Recipe : Black Eyed Pea Soup
1 leftover shank bone with some meat attached from a ham
1 lb of dried black eyed peas, pre-soaked
1 whole yellow onion, chopped
1 lb carrots, peeled and sliced
9 stalks extra large celery with leaves, sliced
2 tsp cayenne
2 tsp chili powder
2 cans Italian seasoned tomatoes
1.4 lbs sausage
salt and pepper to taste
In a 6qt stock pot, cover the ham shank with water, boil for 2hrs. Add onion, carrots, celery, tomatoes, cayenne, and chili powder. Boil for another 2hrs. Meanwhile, in a separate pan, cover the black eyed peas in two inches of water. Simmer for 45 min or until soft. Drain and add to soup. Let simmer another 30 min. Grill sausage in a grill pan, slice and add to soup. Let simmer 10-20 min and serve with some crusty bread if desired.
We’ve been on a short vacation, and we’re just returning home. Nothing like the comforts of homemade food. My husband travels all the time, I seem to travel in spurts. Sometimes when I’m here, I’m wishing desperately that I were in a hotel, free to shower with millions of fresh towels and promptly leave them strewn about for someone else to pick up. But when I do travel, I really start to miss the comforts of my own home. I miss my kitchen, and cooking my own food the way I like it. It does wonders for my meal planning, as I can actually think through what I want to make in the upcoming days instead of the typical 4pm what’s in the refrigerator panic.