Best Soup This Side Of The Mississippi

This is a black-eyed pea soup. My mother’s recipe – best soup this side of the Mississippi.

Step: 1

In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.

Step: 2

Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

Per Serving: 160 calories; protein 10.9g; carbohydrates 23.8g; fat 2.7g; cholesterol 5.8mg; sodium 171.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.