Here is another great dish from our sister and guest blogger, the OGG, Theresa. What a great way to repurpose that Easter ham bone!
Tired of the usual ham bone leftovers and after a long trip to freezing Colorado, – I was craving soup tonight. This one is just spicy enough to clear the sinuses but not too hot – and still has a ton of flavor. This even wound up on the husband’s must have list.
Theresa’s Black Eyed Pea and Hot Link Soup
1 – leftover ham bone w/some meat remaining
8 – cups water
1 – 14.5 oz can Muir Glen Organic Diced Fire Roasted Tomatoes
2 – 14.5 oz cans black eyed peas
1 – 4-pack Evergood Louisiana Hot Link Sausages
2 – large poblano chili peppers
1 – stalk Swiss Chard (center removed)
Optional seasonings (you might be able to do without any seasonings – but I used the following):
1 tablespoon rosemary
1 tablespoon Greek Seasoning
1) Boil ham bone in water for an hour or more.
2) Slice hot links lengthwise and brown well in iron skillet, remove from but do clean the skillet.**
3) When cooled, cut the browned hot links into ½ inch pieces.
4) Cut chili peppers into ¼ inch pieces and brown in same iron skillet until browned but not too soft.
5) Remove spine of Swiss Chard , slice leaf lengthwise into 1-inch strips, then slice cross-wise into ¼ inch pieces
6) In a large pot, combine tomatoes, black-eyed peas, 2 ½ to 3 cups ham broth, browned sausage and peppers, Swiss Chard and seasoning, and bring to a boil
7) Simmer at least 30 minutes to blend the flavors
**I used the same iron skillet to prepare corn bread while cooking the soup, without cleaning it – the cornbread retained the sausage and pepper flavors**