Soup of the Day... Black Eyed Pea and Cabbage Soup

"Little is nobler than presiding over a kettle of homemade soup."


Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Black Eyed Pea and Cabbage Soup 

Found on Canning Only Recipes (Pinterest)

Makes about 3 to 4 quarts or more (depends on amount of cabbage used) 

Ingredients

1 lb pkg black-eyed peas, sorted and rinsed. (I soaked black eyed peas overnight in a bowl of water filled to about 1 inch above peas.) 

OR 

4 cups of frozen peas 

3 or 4 potatoes, cut 1/2-inch pieces 

2 medium carrots, chopped 

4 cloves garlic, finely minced or about 2 Tbsp.

2 cups water 

1 quart of beef or ham broth (homemade preferably) 

1 small cabbage or 1/2 of a large cabbage, shredded or chopped 

1 onion, cut in half and sliced thinly 

1 sweet pepper - seeds removed and chopped (optional) 

1 tsp of canning salt (optional) 

Add beef or ham broth and water to a large stock pot and heat to a boil. Add carrot, potatoes, black eyed peas, sweet pepper (if using), salt (if using), and onions. Bring to a boil and reduce heat to a simmer and cook for 30 mins. Add cabbage last 5 mins of cooking (you only want it to wilt down, not cook). Stir soup occasionally. 

Using a slotted spoon divide soup solids between 3 or 4 quart jars to about two thirds full. Finish filling with soup broth to 1 inch headspace. Wipe rims with wet paper towel, assembly lids, tighten finger tight. Process 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 lbs of pressure in a pressure canner.

Tomorrow's Soup of the Day... 

Black-Eyed Pea and Sausage Soup

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