Zydeco Soup
Ready In: 1 hr
Serves: 4
Ingredients
- 2 stalks celery, chopped, about 1 cup
- 1 onion, chopped, about 1 cup
- 1 medium green sweet pepper, chopped, about 3/4 cup
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
- 1 teaspoon paprika
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried basil, crushed
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 1 (15 1/2ounce) can black-eyed peas, rinsed and drained
- 1 (14 1/2ounce) can yellow hominy (I used white hominy and it was good)
- 1 (14 1/2ounce) can diced tomatoes (do NOT drain)
- 1 (14 ounce) can low sodium chicken broth
- 1 tablespoon fresh parsley, coarsely chopped
- 1 tablespoon molasses
Directions
- Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
- Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.
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