New Sun Oven

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.


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