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blackeyed bean soup or just "blackeyed soup"(light flavorful homestyle soup)

Preparation Time: 1 1/2 hours a most
Number of Servings: 3 hearty servings
Calories Per Servings: unknown
Nutrition Info: unknown

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1lb smoked pork jowl cut in 1"cubes
1 large carrot or parsnip diced
I sweet yellow onion diced
I stalk celery diced
or substitute lovage minced
2 leaves indian bay leaf (Daun Salam) no substitute
2 cloves
1 jalapeno, mild ,roasted and minced
zest of one orange (optional)
1-16 oz can of blackeyed peas strained and rinsed
salt and pepper to taste
olive oil
5 cups water

Directions:  Brown half of jowl in a tsp. of olive oil with 1 clove. at medium high heat.. when most of the fat is rendered. strain out oil and fat and remove clove. turn down heat to medium ..Add diced onion, diced carrot or parsnip, diced celery or lovage and minced jalapeno.. add salt and pepper to taste.. Stir ingredients till they are slightly browned on the edges.. add alittle olive oil if your mixture is too add 5 cups of water the rest of your smoked pork jowl the other clove the indian bay leaf and the can of strained and rinsed blackeyed peas.. turn up the heat and wait till the soup comes to a rolling boil.. now scrap off the foam at the top and add salt and I like to use coursely ground black pepper to taste ..turn down the heat and let it cook at a slow boil uncovered for about a half hour till the stock has reduced and the vegetables and beans are tender.. remove the bayleaves and fish out the clove..Soups on...The Indian bay leaves inpart a orange like flavor to this dish that's why there is no substitute.. I add alittle bit of orange zest at the end to sort of "guild the lilly" as it were, but it's not necessary..This is a brothy soup which I like very much and is void of the mealy or heaviness that I find with other bean soups..Its very inexpensive and easy to make.. I hope you like it as much as I do..great served with a crusty buttered bread or garlic bread..

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Submitted By: Nick maidlow of Holt, Michigan
Email/Web Site:
Original Source of Recipe: Nick maidlow
Date Submitted: 2/6/2007 9:28:45 PM


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