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16 Bean Soup with Ham and Black-Eyed Peas
6 Std. 30 Min.Für 8Nutri-Score A€
A
6 Std. 30 Min.
6 Std. 30 Min.16 Bean Soup with Ham and Black-Eyed Peas
rezept von
Amber Elizabeth
@life_with_amberelizabeth
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
16 bean soup mix (rinsed and picked over)Vorräte450 g- black-eyed peas (rinsed)Vorräte100 g
ham (diced)Fleisch300 g
carrots (diced)Obst & Gemüse3 Stücke
celery stalks (diced)Obst & Gemüse3 Stücke
onion (diced)Obst & Gemüse1 Stück- brothVorräte1,5 Liter
seasoning blend (to taste (e.g. garlic powder, pepper, bay leaf))Gewürze2 Stücke
pro Portion
Nährwerte
254kcal
- Kohlenhydrate
- 38 g
- Eiweiß
- 16 g
- Fett
- 4 g
was Sie verwenden
Utensilien
Rührschüssel
Schongarer
Schritt für Schritt
Zubereitung
- Schritt 1
Soak the beans overnight
- Pour the bean soup mix into a bowl and rinse well, picking out any debris.
- Add the black-eyed peas.
- Cover with water and refrigerate overnight.
- Schritt 2
Prepare the vegetables and ham
- Dice the ham.
- Dice the carrots, celery and onion.
- Schritt 3
Load the slow cooker
- Put the drained beans, ham, carrots, celery and onion into the slow cooker.
- Add the seasoning.
- Pour in the broth and stir to combine.
- Schritt 4
Cook the soup
- Cover and cook on high until the beans are tender.
- Schritt 5
Serve
- Taste and adjust the seasoning.
- Ladle into bowls, ideally with a slice of cornbread.