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Black-Eyed Pea Chowder with Ham and Cheese

4 star rating
 

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Submitted by: hkdc

 

Dry black-eyed peas are cooked, along with onion, canned tomatoes, bell pepper and seasonings, then pureed. Cheddar cheese and ham are also included in this soup.
 

Ingredients

  • 1 pound dry black-eyed peas, soaked and drained
  • 6 cups water
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 large cloves garlic, minced
  • 2 bay leaves
  • 1 ham steak, 1/2"
  • 2 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon Tabasco sauce
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon dried savory
  • 1/2 cup chopped sweet red pepper + extra for garnish
  • 1/4 cup minced fresh parsley + extra for garnish
  • 1/2 cup grated Cheddar cheese

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Method

Place drained peas and water in large pot; bring to boil. Meanwhile, saute onion in olive oil in medium skillet over medium heat until golden. Add garlic and saute 2 minutes. Scrape skillet contents into soup pot. Add bay leaves and ham. Bring to boil and simmer until peas are tender and beginning to come to pieces, about 30 minutes. Add salt, Tabasco, tomatoes, savory and sweet red pepper. Simmer 10 more minutes. Remove ham and cut into 1/2" cubes; reserve. Add cheese to soup. Process soup to a coarse puree in blender or food processor. Return soup and meat to pot with parsley. Stir and reheat until cheese is melted. Ladle into bowls. Garnish with sprinkle of minced parsley and sweet red pepper.

 

Notes: Black-eyed peas are often categorized as "soul" food, and this use of them is certainly good for the soul! It is hearty and delicious at the same time. Perhaps a better name for this soup is "comfort" food?

 

Number of Servings: 8

 

Submitted by: hkdc ()

 

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