Black-eye Pea Soup with Ham
In the South it is a long held belief that cooking and eating Black Eyed Peas on New Year’s Day will bring you good luck and prosperity all year. Here is one of our favorite ways to eat them from blog...
This soup was Memo's grandfather's favorite. We had it during Memo's Mexican Kitchen's Day of the Dead celebration.
Ingredients
- 1 pound lentils, washed
- 2 bay leaves
- 6 ounces bacon, chopped
- 1 large onion, diced
- 1 pound tomatoes, chopped
- 3 cloves garlic, minced
- 1 serrano pepper, seeded and chopped
- 2 spoons chicken bouillon
- salt, to taste
- cilantro
- tortillas
Preparation
1. Combine lentils, bay leaves, and 6 cups water in large pot. Bring to a boil, cover, and reduce heat to simmer. Cook 30 minutes until tender. Drain and remove bay leaves.
2. Meanwhile, heat large skillet over medium-high heat. Add bacon and onions and cook 10-15 minutes, until fat has rendered a bit and onions are translucent. Add tomatoes, garlic, serrano, and chicken bouillon and cook 15 minutes. Add lentils, 4 cups water, and salt to taste.
3. Simmer at least 15 minutes. Serve with cilantro and tortillas.
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