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Source: Crockpot Cooking

Red and Blackeye Soup
A great idea for a winter meal.
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Serves: varies
Prep Time: 10 minutes
Cook Time: 5 to 6 hours
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1 cup dried blackeyed peas, (a.k.a. field peas, cowpeas)
1 cup dried small red beans, (haricot rouges NOT kidney beans!)
4 tablespoons olive oil, (or other vegetable oil)
4 cloves garlic, minced
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 can (14 ounces) stewed tomatoes, chopped
6 cups chicken stock
1/2 teaspoon paprika, (optional)
1/2 teaspoon dill weed, dried
1/2 teaspoon celery seed, dried
1/2 teaspoon cumin, dried
1 teaspoon freshly ground black pepper
salt, to taste
2 smoked ham hocks, left over ham, skinless smoked sausage (pick one)




The night before, put the red beans and blackeyed peas to soak
overnight in double their volume of water. In the morning, drain
off the soaking water and discard it.

Heat the oil in a large skillet (or in the crockpot itself if you
have one that has a removable pot with a non-stick surface like
mine). Saute the garlic and onions until they start to turn clear
(don't brown them). Add the other vegetables and saute for a few
minutes. Add the tomatoes and chicken stock and bring to a rolling
boil. Reduce heat to a simmer. Add the paprika, dill weed, celery
seed, cumin, and pepper. Correct the seasoning (I don't find any
extra salt necessary at this point when I use canned stock (even
the "low salt" variety)). Add the sausage meat, ham, ham-bones,
smoked hocks, or whatever you are using. Simmer for at least two
hours, or in the crockpot at setting number 2 for five or six hours.

For those who prefer crispier vegetables, leave out the celery and
carrots in the beginning and only put them in to simmer for the
last half-hour of cooking.

Serving Suggestions:

Serve simply with a small green salad and cornbread. Brown rice
or quinoa are also good with this.






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