Tuesday, December 30, 2014

Black Eye Pea Soup

1 Lb. Black eye peas
3 carrots
1 onion
3 cloves of garlic
2 bay leaves
Salt and pepper to taste

Sort and rinse black eye peas, soak over night. In the morning dump out the water and rinse the peas again. Then place the peas in a slow cooker with about 2 cups water and 4 cups chicken broth and two bay leaves. Cook on high for first two - three hours then reduce the heat to low. Add carrots, onions and garlic to the soup pot. Cook for another 3 hours on low. Serve Warm.