Little doubt that many would call me a soup freak. And honestly, there’s not a whole lot to say in denying that—yeah, I like soup and enjoy making soups, especially when a new soup pot sits crying out for a first run on the stovetop. So, the weighty John Folse Encyclopedia of Cajun & Creole Cuisine book came off the shelf Wednesday morning, the idea to search out a tantalizing soup recipe just right for the big twelve-quart Paula Dean pot found in my Christmas stocking. There are a lot of pages and soups to look through in that cookbook, but in the end it came down to a fairly basic and easy-to-prepare soup. Someone else might have opted for another choice, but the okra and black-eyed peas won me over.
In the plantation days, black-eyed pea and okra soup was referred to as “good luck” soup. The name originated from the belief that eating black-eyed peas on New Year’s Day will bring good luck throughout the year. I sort of jumped the gun there, but maybe it will still work. If not, then let’s hope the last two days of this year will bring me a winning lottery ticket.
BLACK-EYED PEA AND OKRA SOUP
Ingredients:
1 pound dried black-eyed pea
1 (10 ounce) package of okra (I used about 12 ounces of fresh okra.)
1 pound cubed ham
¼ cup butter
2 cups diced onions
1 cup diced celery
½ cup diced red bell pepper
¼ cup minced garlic
1 bay leaf
1 sprig of fresh thyme
2½ quarts chicken stock
1 can of diced tomatoes
¼ cup sliced green onions
¼ cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste
Preparation:
In a heavy bottomed Dutch oven (a big soup pot) melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in ham, bay leaf and thyme and cook an additional 3-5 minutes. Pour in chicken stock and black-eyed peas, bring to a rolling boil then reduce to simmer. Cover and cook approximately 1 hour, stirring occasionally. When peas are soft mash them on side of pot with a cooking spoon to help thicken finished soup. Stir in okra, tomatoes, green onions and parsley. Season to taste with salt, pepper and hot sauce. Allow to cook 20-30 minutes longer or until soup is creamy. Serve with cornbread muffins or regular cornbread.
Easy to prepare, low in cost, feeds a crowd and everyone will call it delicious.
