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Ham & Black-Eyed Pea Soup
Quick to prepare and well worth the cook time wait.
Prep: 5 min Total: 50 min Yield: Serves 4
1 tblsp extra-virgin olive oil
1/4 cup yellow onion, chopped
1 clove garlic, peeled and minced
3 fresh carrots, peeled and chopped
1 15-oz can diced tomatoes, un-drained
1 15-oz can black-eyed peas, drained and rinsed
4 cups chicken broth
1/3 cup brown rice, uncooked
3 1/2 oz can diced green chilies
1/2 pound smoked ham, coarsely chopped
1/2 cup Monterey Jack cheese, shredded
Close the lid and press Steam/Cook to preheat your rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Add the oil and use a long-handled plastic spoon to stir and sauté the onion, garlic and carrots until tender. Add the tomatoes, black-eyed peas, chicken broth, brown rice, green chilies and ham. Close the lid and cook until the rice is done, about 40 to 45 minutes. Ladle into individual bowls and garnish with the cheese.