Slow Cooker Black Eyed Peas and Ham Soup

Ingredients

  • 8 oz. smoked lean ham steak, diced
  • 1 lb. dried black-eyed peas, rinsed and soaked overnight
  • 2 bay leaves
  • 1 tsp. olive oil
  • 1 medium onion, diced
  • 2 tsp. garlic, minced
  • 1 medium red bell pepper, stemmed, seeded, and diced
  • 1 jalapeno chile, seeded and minced
  • 1 tomato, diced
  • 1/4 tsp. chili powder
  • 1/4 tsp. chipotle chili powder
  • 1 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1 tsp. ground black pepper

Soak peas overnight in 6 cups of water. The next morning, drain peas and add to slow cooker. Add 4 cups of water, bay leaves and ham. Cover and cook on high 5 hours or until the beans are tender.

After 5 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with cumin, chipotle chili powder, chili powder, salt and black pepper. Cover and cook on high for 1 more hour. Discard bay leaves and serve.

by The Savvy Kitchen

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