Straight Off The Farm Zipper Cream Pea Stew - WSMV News 4

Straight Off The Farm Zipper Cream Pea Stew

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1 tbs of Organic Ghee or Olive Oil

1 small onion, finely chopped

2 cloves of finely diced or crushed garlic

1 rib of celery chopped

1 carrot peeled

1 large potato peeled and diced

2 cups fresh or frozen Southern peas (such as zipper creams, black-eyeds, or butter beans)

4 cups of vegetable stock or organic chicken stock

1 small smoked ham hock optional for vegan leave it out.

A handful of fresh diced parsley

1 tablespoon of miso paste (chickpea soy free is available)

sea salt and freshly ground pepper

In a medium sized soup pan, heat oil or ghee over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 8 minutes.

Add celery, potato and carrot; add both to the pan along with the peas, stock, and ham hock if using. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.)

Remove 2 laddle's of broth & add miso paste diluting it & add diluted miso paste and broth back into the soup.

 If using ham hock remove ham hock, slice meat from bone, and chop; return meat to pan. Season stew with salt and pepper to taste & add freshly diced parsley.

*do not bring soup to a boil once you've added miso - this harm the probiotic culture.

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