Senate Bean Soup
Makes 8 Servings
  • 1 (1-pound) bag Camellia Brand lady cream peas, sorted and rinsed
  • 1½ pounds smoked ham hocks
  • 2 quarts chicken broth
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground black pepper
  • ½ cup chopped fresh parsley
  1. In a 6-quart electric pressure cooker,* combine peas, ham hocks, broth, onion, celery, bell pepper, garlic, salt, and pepper. Lock lid and close pressure-release valve. Select manual feature. Pressure-cook on high for 40 minutes. Let pressure release naturally for 20 minutes; quick-release any remaining pressure. Uncover and press cancel feature.
  2. Remove ham hocks. Chop meat, discarding bones and cartilage, and return to soup in pressure cooker.
  3. Stir in parsley and serve immediately.
KITCHEN TIP: Cut Xs into the ham hock before adding to pressure cooker so that it’s easier to pull apart after cooking.
Recipe by Taste of the South at