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It has been a tradition to serve black-eyed peas on New Year’s Day in our family for many years. Serving this dish along with cabbage is supposed to bring you good luck and financial enrichment. This soup is also good in the summer and fall using fresh garden vegetables.
1 (16 oz bag) dried black-eyed peas (you could use canned black-eyed peas)
1 (16 oz can) chicken broth
1 ham hock or one cup diced, cooked ham
1 clove of garlic minced
1 cup diced celery
1 small onion, chopped
1 (16 oz) can diced tomatoes (optional)
1 (16 oz) can chopped okra (optional)(can use frozen okra)
Salt and Pepper to taste
Rinse peas, add to crockpot with enough water to cover all ingredients. Add chicken broth, ham, garlic, celery and onion, salt and pepper. (If you just want black-eyed peas, stop here with recipe and cook on high for 4 hrs. or low for 7 hrs. or until peas and celery are cooked). The tomatoes and okra can be added half way into the cooking for a recipe more like Hoppin John.
You could also make this in a pot on top of the stove. Just cut the cooking time until the black-eyed peas are tender.
This makes a meal by itself served with cornbread. You can also serve this over rice. Check out my cornbread muffin recipe.
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