My mom used to make a big pot of soup right after New Year’s Day every year. She’d use the leftover black eyed peas and ham from New Year’s Day. A few years ago I found her recipe and have made it several times since. It’s gluten-free naturally and cooks nicely in the crock pot. What’s better than soup simmering on a cold winter’s day?
We had our first family supper of the new year last weekend and I served Mama’s black eyed pea and ham soup with great reviews! Mama would be so happy!
If you don’t have leftovers just use frozen black eyed peas and Hormel sells ham steaks that you can easily chop for the soup and they’re gluten free!
2-3 Cups ham (chopped)
2 (14 oz.) Cans diced tomatoes (I use no salt since the ham is pretty salty)
7 Cups Chicken stock
4 cups (or more!) Black eyed peas
1 bag frozen corn 10 oz. (I use white corn)
1bag frozen green beans 10 oz.
1 Onion chopped
2 Tablespoons Worcestershire sauce
2-3 stalks of celery chopped
2 Bay leaves
2 teaspoons minced garlic
Mix everything in a big stock pot and cook on high till it’s bubbly, then simmer for 1-3 hours.
Or cook on low in a crock pot for 6 hours!
~Serve with gluten free corn bread~
I have bunches of delicious soup recipes in the All Things Souper Cozy section (HERE)
Sending love today my friends