So, I'm guilty of being a member of multiple email listservs that send messages with various recipes daily, which often results in two things: 1. making me hungry, and 2. giving me ideas for things to make. Last week I got a message for a slow cooker black-eyed pea soup, which, when I read the description, claimed to be something you are supposed to eat on the 1st of the year for good luck for the rest of the year. So... I took a stab at a version of a black-eyed pea soup with stock and meat I had on hand in my freezer. I decided to use pork stock a friend of mine made as well as some pulled pork. Every year the college I am in (Natural Resources) puts on a big pig roast in the fall, I normally participate in helping to plan and bake for the event, so I had some leftover frozen pork, and the stock and thought that might give some good flavor to the peas. Lucky or not, this soup was yummy, with a nice kick to it!
Pulled pork and black-eyed pea soup
1 lb dry black-eyed peas sorted and soaked in 6 cups water overnight and drained
2 cups pork stock (could easily use chicken)
1 1b pulled pork (could use shredded chicken or turkey)
6 cups water (may need less depending on type of stock you use)
4 cloves garlic
1 med onion
2 peppers
3 spicier peppers (depending on your heat tolerance)
3 tsp cumin
1.5 tsp cayenne pepper
2 bay leaves
salt and pepper to taste
- Saute onion, garlic, and peppers in oil until tender. Add the cumin and cayenne pepper to the pan while sauteing.
- Combine remaining ingredients in large crockpot and cook on low for 6 to 8 hours.
- Add more salt and pepper to taste.
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