Haha, you thought we were having whiskey for dinner didn’t you? Nope. Not tonight. :)
We are having Black Eyed Pea Soup. Yum. Over the past few years I’ve come to love Southern cooking more and more. I think it comes from having traveled a little in the South, and falling in love with places like Memphis (hello, Graceland anyone?) and Oklahoma and Texas. Last summer Mr. F.T. and I took a little road trip, just the two of us, for a week last summer. We dropped the kids at Grandma and Grandpa’s and took off east on I-40. We had a blast seeking out all the crazy, quirky, beauty of Route 66 and parts of the country neither of us had seen before.
There are some funky places in this beautiful country of ours. But I’ve gotten off track. Here is our southern comfort recipe:
Black Eyed Pea Soup
4 cans chicken broth (make sure you buy the No MSG cans)
1 empty can chicken broth of water
1 package dried black eyed peas
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 cup chopped onion
2 cups chopped ham
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes (optional. leave out if you don’t want a little bit of spice)
1 teaspoon garlic powder
salt and pepper to taste
Add all ingredients to the slow cooker. Turn on low. Ignore for 8 hours. La de dah. I love recipes like that.
I served this with Cornbread Muffins. I used this recipe.
Oh and don’t forget to include the baking powder. I did this last time I made these. I was thinking all kinds of evil thoughts about this cook and then realized it was all me. Duh. (Kinda makes you leery to try my recipes now doesn’t it. Ha. It’s good. I promise. )
Let me know if you give it a try!