Ingredients
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1 1/2 cups dried black-eyed peas
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4 cups water
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2 cups cubed cooked ham
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1 (15 ounce) can white hominy, rinsed and drained
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1 (10 ounce) package frozen cut okra
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1 large onion, chopped
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4 garlic cloves, minced
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1 -2 teaspoon cajun seasoning or 1 -2 teaspoon creole seasoning
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1/4 teaspoon pepper
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4 1/2 cups water
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4 cups chopped collard greens (wash the leaves well) or 4 cups fresh spinach (wash the leaves well)
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1 (14 1/2 ounce) can stewed tomatoes
Instructions
- Rinse the peas in a colander; drain well.
- Add the peas and 4 cups water to a saucepan.
- Bring to a boil; lower heat and simmer, uncovered for 10 minutes; drain and rinse.
- Add the peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning, and pepper to a large slow-cooker.
- Add in 4 1/2 cups water.
- Cover and cook on LOW for 8-10 hours.
- Increase to HIGH setting and add collard greens and tomatoes; cover and cook 10 minutes.
- Check seasoning to taste and adjust as necessary.
- Ladle into soup bowls.