recipe

Southern Pea Soup

Chicken and black-eyed pea gumbo
Makes about 12 servings

What you’ll need:

  • 1 cup dried black-eyed peas
  • 2 cups dried split peas
  • 3 lean ham hocks with extra fat removed
  • 6 cups water
  • 1 large onion, chopped
  • 2 medium turnips, peeled and diced
  • 2 carrots, peeled and sliced
  • 3 cups collards greens or spinach, chopped
  • 2 teaspoons grated lemon peel
  • 1/3 cup lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly grated black pepper

Instructions:

Soak black-eyed peas overnight in water to cover.

In crockpot or large soup pot, place the black-eyed peas, split peas, ham hocks and water and simmer over lowest heat for 4 to 6 hours or until black-eyed peas are tender. Remove ham hocks.

Recipe from Cross Creek Kitchens  p.37

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Learn more about Santa Fe College and the Florida Heritage Foods Project.

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

© 2023 Florida Heritage Foods

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