Dd's Ham and Black-eyed Pea Soup

Didi said that when she has time she always likes to make soup to have on hand for lunch or dinner.  Me too, I love it whenever I have extras to freeze for another day.  So handy.

HAM & BLACK EYED PEA SOUP

 

¼ c. dry black-eyed peas

Pinch baking soda

Water as needed

 

1 medium smoked ham hock

Water as needed

½ cup white wine

 

½ small onion, small stew chop

1 medium carrot, small stew chop

3 cloves garlic, smashed

1 tsp. Kosher salt

1 tsp. fresh thyme leaves

¼ tsp. tsp. smoked paprika

¼ tsp. coarsely ground black pepper

Pinch crushed red pepper

 

In a deep mixing bowl, cover black eyed peas with water. Stir in baking soda. Allow to sit overnight. After soaking black-eyed peas, drain and rinse well.  Set aside. 

In a large saucepot cover ham hock in a stock pot with enough water to cover by about 2 inches. Add wine and bring the pot to a boil over medium-high heat. Reduce heat to medium and allow to simmer boiling for 1 hour. Add beans onion, carrot, garlic, thyme,  paprika, pepper and red pepper.  Add salt as needed. Bring back to a rapid boil. Allow to cook for 30-40 minutes until ham and beans are cooked through . As needed, cut through ham hock skin and shred ham. 

Serves 2-3.