Whenever I cook bacon I try to make some extra to have on hand for recipes like this soup. I learned from experience to squirrel away any strips I want to save for later. Otherwise it tends to mysteriously disappear from the serving plate. Bacon is easy to cook in the Sun Oven, click here to see how.

Sun Oven Black-eyed Pea Soup


1 pound dried black-eyed peas, picked over, rinsed, and soaked overnight

1/4 pound smoked ham, cubed

1 onion, diced

4 carrots, chopped

4 stalks celery, chopped

2 dried red chiles

1 bay leaf

2 strips cooked bacon, crumbled

1/2 teaspoon dried thyme

10 cups water

salt and pepper to taste

1/3 cup fresh flat-leaf parsley, minced

Olive oil for serving


Set Sun Oven out to preheat.

Drain the black-eyed peas and place them in a large pot. Add the next 9 ingredients (ham through water) and stir to combine. Cover and cook in the Sun Oven until the peas are tender, 1 1/2 to 2 hours. Stir in the parsley and season to taste with salt and pepper. Ladle into bowls and drizzle each serving with olive oil.

Makes 6 to 8 servings.


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