Plat
16 Bean Soup with Ham and Black-Eyed Peas
6 h 30Pour 8Nutri-Score A€
A
6 h 30
6 h 3016 Bean Soup with Ham and Black-Eyed Peas
recette de
Amber Elizabeth
@life_with_amberelizabeth
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
16 bean soup mix (rinsed and picked over)Épicerie450 g- black-eyed peas (rinsed)Épicerie100 g
ham (diced)Viandes300 g
carrots (diced)Fruits et légumes3 morceaux
celery stalks (diced)Fruits et légumes3 morceaux
onion (diced)Fruits et légumes1 morceau- brothÉpicerie1,5 litres
seasoning blend (to taste (e.g. garlic powder, pepper, bay leaf))Épices2 morceaux
par portion
Nutrition
254kcal
- Glucides
- 38 g
- Protéines
- 16 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Saladier
Mijoteuse
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the vegetables and ham
- Dice the ham.
- Dice the carrots, celery and onion.
- Étape 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.
- Étape 4
Cook the soup
- Cover and cook on high until the beans are tender.
- Étape 5
Serve
- Taste and adjust the seasoning.
- Ladle into bowls, ideally with a slice of cornbread.