Crockpot ham and black-eyed pea soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Dry black-eyed peas or navy beans (2 cups) |
| 2 | cans | (14 1/2 oz) reduced-sodium chicken broth |
| 1½ | cup | Water |
| 6 | ounces | Reduced sodium ham; cut into 1/2-inch pieces (about 1 cup) |
| 4 | mediums | Carrots; sliced 1/2 inch thick (2 c.) |
| 2 | Stalks celery; sliced (1 c.) | |
| ¼ | cup | Dried minced onion |
| 1 | teaspoon | Dried sage; crushed |
| 1 | teaspoon | Dried thyme; crushed |
| ¼ | teaspoon | Ground red pepper |
| 1 | tablespoon | Lemon juice |
Directions
In a 3 quart saucepan bring 4 c. water and black-eyed peas or navy beans to boiling. Boil, uncovered, for 10 minutes. Drain and rinse.
In a 4-quart crockpot combine broth, 1½ c. water, ham, carrots, celery, onion, sage, thyme and red pepper. Stir in drained peas or beans.
Cover; cook on low for 11-12 hours or on high for 4 ½-5 ½ hours. To serve, stir in the lemon juice. Makes 6 main-dish servings.
(Only 3 g fat per serving!)
Source: Better Homes and Gardens, Sept 1993 Posted to TNT - Prodigy's Recipe Exchange Newsletter by slea@... (Shawn Zehnder Lea) on Sep 20, 1997