Bush's Ham and Blackeye Pea Soup

By cecelia26_

Ingredients

• 2 (15.8 ounce) cans BUSH’S® Blackeye Peas, drained
• 2 cups cooked ham, diced
• 3 cups water
• 4 cups chicken stock
• 1 large onion, diced
• 3 medium carrots, peeled and diced
• 2 ribs celery, diced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 1/2 cups frozen or canned spinach, drained
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons lemon juice
• 1 cup cooked white or brown rice (optional)

Details

Servings 8
Adapted from bushbeans.com

Preparation

Step 1

1.Combine all ingredients in slow cooker except spinach, red pepper flakes, lemon juice and rice.
2.Cover and cook 4-5 hours on low.
3.Stir in spinach, red pepper flakes and lemon juice. Cook an additional 15 minutes.
4.Stir in cooked rice before serving, if desired.