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Black-eyed Pea, Ham and Sweet Potato Soup

Black-eyed Pea, Ham and Sweet Potato Soup comes together with Chicken Broth, Water, Garlic, Dried Thyme, and Hot Pepper Sauce. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 can
• 1 cup
• 4
• 1 tsp
• 1 tsp
• 1
• 1 lb
• 3/4 lb
• 2 pkg
• 1 1/2 cup
• 1 cup
• 1 lb
• 1

Method (preview)

1. 1

   In saucepan, bring broth, water, garlic, thyme, hot sauce and bay leaf to a boil.

2. 2

   In 5- or 6-quart slow cooker, layer remaining ingredients in order listed.

3. 3

   Add hot broth mixture. Cover; cook on LOW 8 to 10 hours, or on HIGH 4 to 5 hours, until peas are very tender.

4. 4

   Remove hock; discard bay leaf. Trim fat off hock; cut meat from bone; shred. Stir into soup. Ladle into bowls.

5. 5

   Stovetop Method: In 5- or 6-quart Dutch oven, simmer all ingredients 1 1/2 hours or until peas and ham hock are very tender.

6. 6

   Finish as directed above.

7. 7

   This recipe yields 8 servings.

8. 8

   "Waldine Van Geffen on www.prodigy.net Food BB"

9. 9

   S(Formatted for MC5)

10. 10

    Cholesterol; 322mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1

11. 11

    Vegetable; 0 Fat; 0 Other Carbohydrates.

12. 12

    NOTES: Recipe originally from McCall's Magazine, Mar-1999