2 1/2 pounds fresh black-eyed or pink-eyed peas, shelled (3 cups)*
3 cups water
2 large beef bouillon cubes
1 medium onion, chopped
1/2 (16-ounce) package kielbasa, sliced, browned, and drained (optional)
Bring first 4 ingredients and, if desired, sausage to a boil in a saucepan. Reduce heat; simmer 40 minutes or until tender. Serve with Sweet Onion Relish.
*1 (16-ounce) package frozen black-eyed peas may be substituted. Reduce cooking time to 30 minutes or until tender.
Chicken Noodle Soup
Chicken and Stock
1 (5-pound) chicken, quartered
6 cup(s) water
6 cup(s) low-sodium chicken broth
4 large carrots, cut into 1-inch pieces
3 large stalks celery with leaves, cut into 1-inch pieces
2 small parsnips, cut into 1-inch pieces
1 large onion, cut into 8 wedges
8 large sprigs flat-leaf parsley
3 clove(s) garlic, smashed
Soup
2 cup(s) baby carrots, cut into 1 1⁄2-inch pieces
1 cup(s) sliced celery
1 cup(s) parsnip, peeled, diced
1 tablespoon(s) kosher salt
1/4 teaspoon(s) freshly ground black pepper
8 ounce(s) 8 ounces dried kluski egg noodles, (about 2 2⁄3 cups)
2 tablespoon(s) chopped flat-leaf parsley
Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside. Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.
