The cool days of fall are the perfect season to warm up with hearty pea soups. Gone are the days of that mushy green excuse of a pea soup! Today's updated recipes are creamy, vibrant and irresistible. Different types of peas put an inventive spin on the classic split pea soup.
Black-Eyed Pea Soup
Makes 6 servings
Ingredients: 2 pounds black-eyed peas 24 ounces light beer 12 ounces dark beer 2 pounds smoked sausage, sliced 3 pounds ham, cubed 1 ham bone 3 large onions, chopped 4 stalks celery, chopped 1-1/2 tablespoons fresh thyme leaves 1 tablespoon basil 10 bay leaves 3 tablespoons chopped garlic 6 jalapeno peppers, seeded, chopped 1 gallon water Salt 2 teaspoons ground white pepper 1 teaspoon cayenne pepper Directions: 1. Combine all ingredients in a very large stockpot and bring to a boil over high heat. 2. Reduce heat to medium-low and place a lid on pot. Simmer for 2 to 3 hours or until vegetables are tender. Serve hot over rice.