A satisfying, solar simmered soup that’s hardy enough for a main course.
Sun Oven Black-eyed Pea Soup with Ham
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 pound dried black-eyed peas, picked over, rinsed
1 smoked ham hock
1 bay leaf
10 cups water
salt and pepper to taste
1/3 cup chopped flat-leaf parsley
Set Sun Oven out to preheat.
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook, stirring often, until just softened, about 3 minutes. Add the beans, ham hock, bay leaf, and water. Cover and transfer to the Sun Oven. Cook until the peas are tender. Remove the ham hock and let cool; pull the meat from the bone and spread. Season the soup to taste with salt and pepper. Stir in the shredded meat and parsley.