I love thick hearty soups. They fill you up, make you warm inside, and help keep you hydrated. Here is a recipe for a soup I made this morning based off a recipe I found through Muscle & Fitness.
4-6 Stalks of Celery
2- Onions (I prefer yellow but any will do)
2- Packaged bags of diced ham (approximately 8oz each)
2cups- Black Eyed Peas (soaked overnight)
4- Bay Leaves
2Tbsp- Olive Oil
4cups- Chicken Broth
4cups- Chicken Stock
Prep by dicing onions, potatoes, carrots, and celery. Season diced potatoes with thyme.
1) Preheat a large pot and add Olive Oil. Add onions and saute for a couple minutes (until onions get soft and aromatic).
2) Add carrots, celery, ham, and bay leaves. Saute for about 4 minutes.
3) Add stock & broth, seasoned potatoes, and black eyed peas. (You can used canned peas also but if you do don’t put them in until almost finished cooking or they will get super mushy). Bring everything to a boil and then reduce to a simmer and cook for approximately 25 minutes.
4) Eat! At this point you can season it with a little salt an pepper or even add a bit more stock/broth if you like yours a little more soupy. I prefer mine as is. Everything here is just a guideline if you like carrots or potatoes feel free to add more. Just remember if you add more stuff increase the amount of chicken stock so you don’t soak up all the liquid.