SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
HAM SOUP WITH BLACK-EYED PEAS AND RAMEN NOODLES
I clipped this recipe out of the Atlanta Journal/Constitution. This inventive soup is truly an East meets South combination. If desired, shred the meat from the ham hocks (if there is any after cooking) and add to the soup. The noodles expand and take on a lot of the broth, so if not serving the soup right away, wait before adding the noodles. If you want a more brothy soup, just add 1 packet of noodles. The spice packets with the ramen are not used.
Provided by By The Lake
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a stockpot, cover ham hocks with water (about 7 cups). Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Cool and refrigerate until fat hardens on top, 2 to 3 hours (you can leave the hocks in the liquid). Skim fat and return broth to a stockpot and bring to a boil. Season to taste with salt and pepper and remove from heat.
- In a separate stockpot over medium-high heat, add oil. When heated, add collard greens, 2/3 of the green onions and all the garlic. Stir-fry for 2 minutes. Don't overcook; the collards should still be bright green.
- Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans and bring to a boil. Cook until the noodles are soft, 2 to 3 minutes. Garnish with reserved green onion and cilantro.
Nutrition Facts : Calories 222.8, Fat 7.8, SaturatedFat 2.6, Sodium 939.7, Carbohydrate 32.1, Fiber 4.3, Sugar 0.4, Protein 7.5
HAM & CHEESE RAMEN NOODLES ^_^ CHEAP BUDGET MEAL
I make this almost everyday for an after college snack. It's soooo tasty. I cook the noodles a little different than most people so these noodles do have a strong flavor. Of course most any package of Ramen Noodles will work, but I prefer the texture of "Maruchan" Ramen Noodles.
Provided by RavenousRavenDesign
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 cup water in a pan.
- Put noodles in water.
- Set noodles and water to boiling.
- Once noodles have broken up rip the ham in little bite size pieces and place over the noodles.
- Just before too much water evaporates remove from stove. I like just about a tablespoon of water leftover.
- Add seasoning packet and stir around well.
- Top with cheese, let melt and enjoy!
- Important! Make sure you keep a close eye on this recipe as it cooks very fast.
BLACK-EYED PEA & HAMBONE SOUP
This one is a favorite in our house. It is low cost, healthy with the vegies & peas & puts a lowly hambone (preferably with some good gristly bits & meat clinging to it) to great use. Don't fear the grisstly connective tissue - it cooks down & gives wonderful body to the soup/stew. Seriously. Giving the hambone a nice browning in the pot is key to getting a rich flavorful brown soup. Serve with a good crispy cornbread for a wonderful meal. Even better when made a day ahead of time - doubles well.
Provided by Busters friend
Categories One Dish Meal
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place ham bone in soup pot large enough to allow bone to be fully covered by water. Add olive oil & brown ham bone until dark brown on one side. Add onions & saute until translucent & just beginning to brown. Add water to cover ham bone by 1/2 inch, cover pot & bring to boil then simmer 45 minutes.
- Pour black-eyed peas into pot with ham bone & onions. Add green & cayenne peppers. Leave lid off & bring to boil then reduce to simmer for 60 minutes.
- Remove ham bone & any other chunks of ham. Trim bone of meat & chop fine. Add back to pot (along with skin if you like the texture). Season to taste with salt & white pepper. Black pepper will do just fine if you do not have white pepper on hand.
BLACK EYED PEA SOUP WITH HAM AND GREENS
Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop of hot sauce in it.
Provided by JanetB-KY
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
- Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
- Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
- Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.
Nutrition Facts : Calories 455.1, Fat 24, SaturatedFat 6.5, Cholesterol 71, Sodium 742, Carbohydrate 29.4, Fiber 8.1, Sugar 2.6, Protein 31.1
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