Black Eyed Pea Soup
1 LB bag B.E.P.
1 Xmas ham-bone
1/2 LB honey ham (thick slice chopped into small cubes)
4 organic carrots chopped
1 white onion chopped
4 celery stalks chopped
2 bay leaves
pinch of rosemary
4 cups organic/cage free chicken broth
3 cups water (or more as needed)
2 TBSP white vinegar or lemon juice
(vinegar helps with legume “side effects”)
Clean black eyed peas, place in large stock pot. Cover with 3 inches of water, bring to boil. Let boil 20 minutes, turn off heat, and let sit for 1 and 1/2 hours.
Drain peas in colander, rinse well. Add back to stock pot.
Add all ingredients except thick sliced ham and salt. Cook on high (in crock pot or on stove) for several hours until tender. (I cook my beans for a long time, usually 8 to 10 hours, but you can cook yours to desired tenderness.)
When the beans are becoming very tender, take out the ham bone, and remove any meat from it, then discard the bone. Add the meat, the cubed ham steak, and the salt back to the pot. Cook for 1 more hour.
Serve with Garlic Bruschetta and little fresh parm on top.
Garlic Bruschetta (David Rosengarten)
Thick Sliced Bread (baguette, French bread, sourdough)
2 cloves garlic
Slice bread to desired size, toast in the oven at 350 till slightly crunchy.
Rub Garlic on bread, especially on the edges. Do not over do it!
Drizzle olive oil on the bread and salt it slightly.