Sopa ahumada de judías caritas

Ingredientes

• 2 tablespoons olive oil
• 1 large yellow onion (, diced)
• 1 medium green bell pepper (, diced)
• 1 large stalk celery (, diced)
• 4-5 cloves garlic (, minced)
• 8 cups chicken broth
• 1 lb black-eyed peas (, rinsed and picked through for stones)
• 1 large smoked ham hock
• 2 bay leaves
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• chopped fresh chives for serving ((optional))

Preparación

1. 1

   Heat the olive oil in a Dutch oven or heavy pot over medium-high heat. Add the onions, bell peppers and celery and saute until tender, about 4 minutes. Add the garlic and saute for another minute.Add the black-eyed peas, ham hock, chicken stock, bay leaves and spices and bring it to a boil. Reduce the heat to low, cover, and simmer for 2 1/2-3 hours, stirring occasionally, until the peas and ham hock are very tender.

2. 2

   Remove the ham hock and pick the meat off the bones, tearing it into small pieces. Discard the bones and return the meat to the soup. Add salt and pepper to taste. Return the soup to a brief boil and serve hot, garnished with the fresh chopped chives.