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
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
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.
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