Creole black eyed pea soup with smoked ham
Cooking Instructions
- 1
Check the black eye peas for any stones or dirt that could be in the package and wash them with cold running water.
In a deep cooking pot place the black-eyed peas and cover the beans with plenty water. Leave the beans soaking in the water overnight. - 2
Next day drain the beans and pour in 7 cups of fresh cold water to cover the peas. Bring the water to a boil and lower the heat. Remove the foam of the top. Cover and cook the peas for about 60 minutes, until soft. Add and mix in 1 and 1/2 teaspoon salt.
- 3
Heat up a deep pan with the oil and sauté the onions and garlic together.
Add celery, green peppers and sweat them.
Add the seasoning and cook for 20 seconds. Do not burn spices. - 4
Pour in water, chicken bouillon, diced tomatoes, smoked ham, cooked black eyed peas and bring it to a boil. Lower the heat and let it simmer for 15 minutes.
Add chopped spinach, cook it for 2 minutes and serve.
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