Black-Eyed Peas and Okra Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 00:51

1 pound dried black-eyed peas 1 10-ounce package of frozen cut baby okra (may substitute fresh okra) 1 pound cubed ham ¼ pound butter 2 cups finely chopped onions 1 cup finely chopped celery ½ cup finely chopped red bell pepper ¼... 

  • 1 pound dried black-eyed peas
  • 1 10-ounce package of frozen cut baby okra (may substitute fresh okra)
  • 1 pound cubed ham
  • ¼ pound butter
  • 2 cups finely chopped onions
  • 1 cup finely chopped celery
  • ½ cup finely chopped red bell pepper
  • ¼ cup minced garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 2 ½ quarts chicken stock
  • 1 cup chopped tomatoes, seeded
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • ½ tsp salt
  • ½ tsp cracked pepper
  • 1 TBS Louisiana Hot Sauce
  1. In a heavy sauce pan melt butter over medium high heat; add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until vegetables are wilted
  2. Add ham, bay leaf and thyme and cook additional 3-5 minutes
  3. Pour in chicken stock and add peas; bring to boil and reduce to simmer; cover and cook for 1 hour
  4. While stirring mash peas against side of pot with cooking spoon
  5. Add okra and tomatoes and seasoning including green onions and parsley; blend well and allow to cook 20-30 minutes longer until peas are tender and soup is creamy

Serves 8-10