1/2 teaspon EACH of sugar, dry mustard, cumin, basil, oregano, thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 can black eyed peas, drained & rinsed
1 can golden hominy, drained & rinsed
1 can diced tomatoes, with juice
1 (14 ounce) can chicken broth
1 Tablespoon snipped fresh parsley
1 Tablespoon molasses
Instructions
In a Dutch oven cook celery, onion, peppers & garlic in hot oil over medium heat for 5 minutes. Stir in the ham, paprika, sugar, mustard, cumin, basil, oregano, thyme, cloves, black pepper & cayenne pepper. Cook & stir 5 minutes more. Stir in black eyed peas, hominy, tomatoes, broth, parsley & molasses. Bring to a boil then reduce heat. Cover & simmer for 30 minutes.
Originally Submitted
7/23/2014
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