Black-Eyed Pea, Ham And Sweet Potato Soup

Recipe Ingredients

3		Chicken broth
1 cup	237ml	Water
4		Garlic cloves - crushed
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Hot pepper sauce
1		Bay leaf
1 lb	454g / 16oz	Smoked ham hock
3/4 lb	340g / 11oz	Fresh collard greens - remove ribs,
		And tear into small pieces
2		Frozen black-eyed peas - (10 oz ea) - thawed
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	110g / 3.9oz	Diced celery
1 lb	454g / 16oz	Sweet potatoes - peeled, diced
1		Red bell pepper - diced

Recipe Instructions

In saucepan, bring broth, water, garlic, thyme, hot sauce and bay leaf to a boil.

In 5- or 6-quart slow cooker, layer remaining ingredients in order listed. Add hot broth mixture. Cover; cook on LOW 8 to 10 hours, or on HIGH 4 to 5 hours, until peas are very tender.

Remove hock; discard bay leaf. Trim fat off hock; cut meat from bone; shred. Stir into soup. Ladle into bowls.

Stovetop Method: In 5- or 6-quart Dutch oven, simmer all ingredients 1 1/2 hours or until peas and ham hock are very tender. Finish as directed above.

This recipe yields 8 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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