 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
I cobbled this recipe together from several different ones. I wanted a hearty, healthy soup for New Year's day, and it turned out beautifully! My recipe has very little added salt, but you may wish to add a teaspoon or two to suit your taste. Ingredients:
1/2 lb dried black-eyed peas, soaked overnight and drained |
2 garlic cloves, chopped |
1 tablespoon olive oil |
1 slice bacon or 1 -2 tablespoon ham fat |
1 cup diced onion |
1 cup celery & tops, diced |
1 cup carrot, diced |
1 bay leaf |
1/4 teaspoon marjoram |
1/4 teaspoon cayenne |
1/4 teaspoon cumin |
4 cups water |
2 cups ham, diced |
1 (15 ounce) can no-salt-added diced tomatoes |
2 cups water |
1 (4 1/4 ounce) package rice-a-roni long grain and wild rice mix with seasoning |
1 lb kale, washed and trimmed |
Directions:
1. Trim ham, if necessary. Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute. Add onion, carrots, and celery, and saute for about 5 minutes. Add beans, 4 cups water, and spices (don't add salt here.) Simmer for 40 minutes. Add ham, tomatoes plus 2 cups water (use the can to measure), and Rice-a-Roni with seasonings. Simmer another 30 minutes. Add in kale, (and 1 tsp salt here if you wish) and cook another 5-10 minutes, until kale is to your liking. Serve up with cornbread for a great meal!
|
|