Black Eyed Pea Soup

Ingredients:

16oz (454g) bag dried black eyed peas

2 48oz each (1.42L each or 50oz imperial each) chicken broth

1 ham bone with ham on it or ½ pound ham roughly chopped

1 tablespoon garlic powder

½ tablespoon finely chopped garlic

1 tablespoon dried savory

1 ½ teaspoons salt

1 teaspoon pepper

1 tablespoon poultry seasoning

1 teaspoon paprika

¼ teaspoon crushed coriander

Directions:

The night before check the peas over to remove any rocks or other foreign matter*. Then place the peas in a big pot. Add water that is 2 inches or so above the peas. Put on the stove and bring to a boil over high heat. When it starts boiling turn off the heat and place the cover over the top of the pot. Let the peas sit overnight.

In the morning strain the water off of the peas and rinse running your hands through the peas. Place the peas in the crockpot/slowcooker. Add one box of chicken broth and half of the other one. Add the rest of the ingredients. Stir just to combine. Turn the crockpot/slowcooker on low and cook for at least 6 hours. 

Check on the soup frequently to make sure it is not running low on liquid. Also check the taste of the broth to adjust the seasonings to your taste add more if desired.

Remove the bone before serving scraping off all the bits of meat that are still on the bone. I serve mine over cooked rice.

I always freeze the leftovers since they freeze beautifully.*

Makes 4 to 6

*Notes:

When I check over the peas I place them in a strainer with warm water running over them. This way I can also use my hands to scrub the peas as well as look through them thoroughly. Peas and beans that are dried sometimes have a mold on them so this way you clean them off before you soak them.

I always reheat frozen soups in the crockpot/slowcooker. Just place with a box of broth and turn the crockpot/slowcooker on low for 3 hours then on warm until you are going to eat.