| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

New Year's Day Bean Soup

2 cups dry black-eyed peas
1 hamhock
1 onion, chopped
1 pound diced cooked ham
1 (10-ounce) can diced tomatoes and green chiles
1 red bell pepper, seeded and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice

1. Soak dry black-eyed peas in salted water in a large kettle overnight. Drain, cover with water, and add hamhock. Simmer gently for 2 1/2 hours.
2. Stir in chopped onion, diced ham, diced tomatoes and green chilies, chopped red bell pepper, crushed garlic cloves, and lemon juice. Simmer until the vegetables are tender, about 15 minutes.

Makes 8 servings.

||| Save this Recipe on Delicious |||