Mom's Black-Eye Pea Soup
★★★★★ 1 vote5
- 12 oz
- black-eye peas
- onion, quartered
- 1 tsp
- bay leaf
- celery stalks, with leafy greens
- ham bone (can substitute with 1/2 lb bacon, chopped and cooked)
- onion, chopped
- tomatoes, chopped
- 1/8 tsp
- 1/4 tsp
- 2 c
- apple cider vinegar
- 1 box
- jiffy corn bread mix
- 1/3 c
How to Make Mom's Black-Eye Pea Soup
- 1Soak peas overnight. Rinse thoroughly and discard the bad peas and empty shells. Transfer peas to a large pot and cover with water about 2-3 inches above the peas.
- 2Add salt, onion, bay leaf, celery and ham bone. Bring to a boil; skim off the foam, then cover and simmer for 2-4 hours, until the peas are tender and the water has thickened slightly and turned a pale brown.
- 3Meanwhile prepare the topping and corn bread. First, for the topping, in a medium bowl, combine the onion, tomatoes, salt and pepper. Pour vinegar over the top to cover and allow to marinate in the refrigerator for a couple hours.
- 4Next, prepare the corn bread (she uses jiffy mix, but feel free to make your own recipe if you prefer). Preheat the oven to 400 degrees. Grease a 9x13 baking dish. In a large bowl, combine all the ingredients and blend well. Pour mixture into the baking dish and bake for 20-25 minutes, or until a toothpick poked into the center comes out clean. Remove, and let cool.
- 5Finally, when peas are finished cooking, remove from heat and discard the onion, celery and bay leaf. Remove the ham bone, pick off any meat and place meat back in pot; discard the bone. Season with salt and pepper to taste.
- 6To serve, start with a soup bowl. Place one piece of corn bread in the center. Ladle soup over the top of the bread. Top that with some of the onion/tomato topping, including a bit of the vinegar juice. This meal is so yummy when you take a bite that has a bit of everything on your spoon.
- 7Side note: my mom also used to fry up some potatoes as well to go with this meal.