Black Eyed Pea Soup
Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 quart of chicken
- 2 lb of black eyed peas
- 1 – 3 to 4 pound picnic ham w/bone
- 2 bay leaves
Instructions
- 1
Fresh oregano or basil to taste Fresh ground black pepper to taste Soak the black eyed peas in cold water for 6-8 hours and drain. Cut the ham into large chunks and combine all of the ingredients in a large pot. Add enough water to barely cover the ingredi- ents. Cover the pot and simmer for 2-3 hours, stirring occasionally. Remove the lid and simmer for 1 hour. Can be served right away, but the longer it sits the better it gets. Tomato Cakes 1 – 14 to 16 ounce can of chopped tomatoes 1/4 of a box of saltine crackers, crushed 1/4 of a medium onion, chopped Salt and pepper to taste Vegetable oil Drain about 1/2 the liquid off of the tomatoes. Mix together the tomatoes, onion, and crushed saltines and let sit for 15-30 minutes so the tomato juice soaks into the saltines. Stir again to evenly distribute ingredients. Heat the oil in a cast iron skillet over medium-high heat. When the oil is hot enough, shape the tomato mixture into patties and fry until thoroughly brown on both sides.