Black-Eyed Pea Soup

1. 1

   Soak peas in water overnight.

2. 2

   Combine stock,Sherry and ham hock in large saucepan and bring to boil.

3. 3

   Add onion,celery,bay leaf and garlic and boil until onion is soft, about 15 minutes.

4. 4

   Drain peas, add to soup and simmer until tender, about 1 hour.

5. 5

   If desired, remove ham hock, let cool, dice meat and add back to soup.

6. 6

   Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.