Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

September 9, 2011

Black Eye Pea Soup with Crispy Relish

We've been enjoying black eye pea soup for many years.  This is  healthy and very affordable so it has become a regular meal.

Recently I was inspired to add some cool fresh relish to this warm soup and it was a delightful mix.  The crisp vegetables pair well with the earthy and hearty peas.

I've posted my soup recipe as well as the relish, below. I hope you enjoy.
-Savannah



Crispy Relish

1 sweet onion
1 bell pepper
2 celery stalks
1 cup corn
1/4 cup Italian salad dressing
salt and pepper to taste

Chop all the vegetables into small pieces and mix with dressing and salt and pepper.  Allow to sit for a few hours so that flavors can mix.  Serve on hot soup.

Black Eye Pea Soup
1- 160z package dried black-eyed peas
10-12 cups water (divided)
1 ham steak
1 lg onion
1 bay leaf
salt and pepper to taste
The beans have to be soaked either over night or boiled and soaked for an hour.  
Overnight - place beans in dutch oven and cover with water.  The next morning drain and proceed with recipe.
-or-
1 hour soak - place beans in dutch oven and cover with water.  Bring to a boil.  Turn off and cover with lid.  Let sit for one hour.  Then drain and proceed with recipe.
Return peas to dutch oven and cover with water (about 5-6 cups).  Cut up onion and ham and add to peas.  Add bay leaf and 1 teaspoon of salt.
Bring to a boil and then simmer for an hour or until peas are tender.
Add water if needed.
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