Project Description

CONTRIBUTOR

CATEGORY

Lunch, Dinner

DIFFICULITY

Easy

SOCIAL

kendellkreations

Black Eyed Peas and Greens Soup

INGREDIENTS
  • 1 t Vegetable Oil
  • 1, 12oz pkg Salt Pork, diced
  • 1 lg Yellow Onion, diced
  • 4 cloves Garlic, smashed
  • 2 smoked Ham Hocks
  • 2 spears Rosemary
  • 2, 32oz containers Chicken Stock
  • 4 C Water
  • 1, 6oz can Tomato Paste
  • 1 1/2 C Wild Rice
  • 2 bags Stahlbush Island Farms Black Eyed Peas
  • 2 bags Stahlbush Island Farms Cut Spinach
  • Pinch of Red Pepper Flakes
  • Salt and Pepper
INSTRUCTIONS
  • In a heavy bottomed pot, heat the vegetable oil over medium heat. Add the diced salt pork and render, stirring often for about 5 minutes. Sweat the onions in the pot with the salt pork for bayou 10 more minutes. Add the smashed garlic cloves 5 minutes in.
  • Place the ham hocks and rosemary in the pot and cover them with the chicken stock and water. Bring the mixture to a boil and reduce to a simmer for 2-3 hours. This is a soup I start early in the day and let sit on the stove as long as I can.
  • When the ham hocks are tender, remove them from the broth and pick the meat off the bones and discard the bones and fatty pieces. Return the meat to the simmering broth, along with the tomato paste and rice. Continue simmering for about 30 minutes, until the rice is cooked. Add the black eyed peas and spinach to the pot with 1/2 teaspoon each of salt and pepper. Return the mixture to a simmer for 15 more minutes. Taste and adjust the seasonings as desired.
  • Serve with Sweet Corn Griddle Cakes for a full meal.

Black Eyed Peas and Greens Soup

INGREDIENTS
  • 1 t Vegetable Oil
  • 1, 12oz pkg Salt Pork, diced
  • 1 lg Yellow Onion, diced
  • 4 cloves Garlic, smashed
  • 2 smoked Ham Hocks
  • 2 spears Rosemary
  • 2, 32oz containers Chicken Stock
  • 4 C Water
  • 1, 6oz can Tomato Paste
  • 1 1/2 C Wild Rice
  • 2 bags Stahlbush Island Farms Black Eyed Peas
  • 2 bags Stahlbush Island Farms Cut Spinach
  • Pinch of Red Pepper Flakes
  • Salt and Pepper
INSTRUCTIONS
  • In a heavy bottomed pot, heat the vegetable oil over medium heat. Add the diced salt pork and render, stirring often for about 5 minutes. Sweat the onions in the pot with the salt pork for bayou 10 more minutes. Add the smashed garlic cloves 5 minutes in.
  • Place the ham hocks and rosemary in the pot and cover them with the chicken stock and water. Bring the mixture to a boil and reduce to a simmer for 2-3 hours. This is a soup I start early in the day and let sit on the stove as long as I can.
  • When the ham hocks are tender, remove them from the broth and pick the meat off the bones and discard the bones and fatty pieces. Return the meat to the simmering broth, along with the tomato paste and rice. Continue simmering for about 30 minutes, until the rice is cooked. Add the black eyed peas and spinach to the pot with 1/2 teaspoon each of salt and pepper. Return the mixture to a simmer for 15 more minutes. Taste and adjust the seasonings as desired.
  • Serve with Sweet Corn Griddle Cakes for a full meal.