Austin Leslie’s Black-Eyed Pea and Okra Soup
Updated: Jan 4, 2020
Since February is Black History month, I thought I would feature two recipes from one of the most well known creator of “Creole Soul” food, Austin Leslie.
1/4 cup Butter
2 cups Onions, chopped
1 cup Celery, chopped
1/2 cup Red Bell Pepper, chopped
1/4 cup Garlic, diced
1 pound cubed Ham
1 Bay Leaf
1 sprig of Thyme or 1 pinch dried Thyme
2 1/2 quarts Chicken Stock
1 pound dried Black-Eyed Peas
1 10-ounce package cut Okra
1 cup Tomatoes, chopped and seeded
1/4 cup Green Onions, sliced
1/4 cup Parsley, chopped
Salt and Cracked Black Pepper, to taste
Louisiana Gold Pepper Sauce, to taste, or any Hot Sauce
In a heavy-bottom Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add ham, bay leaf and thyme and cook an additional 3 to 5 minutes. Pour in chicken stock and add black-eyed peas. Bring to a rolling boil and reduce to simmer. Cover and cook for approximately 1 hour. While simmering, mash peas on side of pot with a cooking spoon. This will help thicken the finished soup. Add okra and tomatoes, and season to taste using salt, pepper and hot sauce. Add green onions and parsley; blend well into the soup, and allow to cook 20 to 30 minutes longer or until the peas are tender and soup is creamy. This is best served with cornbread muffins.
Good Cooking, Good Eating and Good Living!!!