Prep 5 mins
Cook 3 hrs
I had a nice big ham shank left over from Easter. I kept it in a frreezer bag and knew I would be cooking it with blackeyed peas. I decided on a soup to have with cornbread. This cool, very rainy day was a perfect time to cook it. It pretty much cooks itself.
- 1 shank ham bone
- 1 gallon water
- 1 cup dried black-eyed peas (soaked overnight)
- 1 onion, chopped (med.)
- 2 stalks celery, diced
- 1 (14 ounce) can chicken stock
- 1 bay leaf
- salt and pepper
- Place ham bone in large pan with water and bay leaf. Cover and bring to boil and turn to medium heat. Let simmer approximately two hours or until all remaining ham comes off bone. Remove bone and add chicken broth, celery, onion, peas and additional water if needed. Cover and simmer approximately one hour. Add seasonings according to your taste.
- This goes very well with homemade cornbread.