"Sandy's Recipe Room"

ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Spicy Hoppin' John Soup
(From To Market, To Market... A Collection of Kentucky Recipes)

Ingredients

1 pound dried black-eyed peas

8 cups water

1 can (16 ounces) tomatoes

8 ounces ham hock

1 cup chopped onion

1 cup chopped celery

1 tablespoon salt

2 teaspoons chili powder

1/4 teaspoon dried crushed basil leaves

1 bay leaf

1 cup uncooked rice

Directions

Soak peas in water overnight or bring peas and water to a boil; cover, reduce heat, and simmer 3 minutes. Let stand for 1 hour and do not drain.

Drain tomatoes, reserve liquid, then chop tomatoes. Add tomatoes and liquid to peas.

Add remaining ingredients, except rice. Cover and simmer 1 to 1-1/2 hours until peas are tender.

Remove ham hock and debone. Dice meat and return to peas.

Add rice; cover and simmer 20 minutes or until rice is tender. Remove bay leaf. Serve hot.

Makes 16 servings

Sandy's Note: This would make a great New Year's "Good Luck" soup

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