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

Ingredients:

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

Directions:
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**

Delish!

Thanks, T!

CPM