Description
A hearty and flavorful black-eyed pea soup with smoky ham and nutrient-rich greens. Perfect for a comforting Southern-inspired meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups dried black-eyed peas, rinsed and soaked overnight
- 1 smoked ham hock or 2 cups diced cooked ham
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 cups collard greens or kale, stems removed and chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Pour in chicken broth and add soaked black-eyed peas, ham hock, smoked paprika, thyme, and bay leaf. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until peas are tender.
- Stir in chopped greens and cook for an additional 15–20 minutes until tender.
- Season with apple cider vinegar, red pepper flakes, salt, and pepper to taste.
- Remove the ham hock, shred any meat, and return it to the pot. Discard the bay leaf.
- Serve hot, garnished with parsley and accompanied by cornbread or crusty bread.
Notes
This soup is perfect for meal prep. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmer
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: undefined
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 16g
- Cholesterol: undefined