Southern Black-Eyed Pea Soup with Ham
Servings: 8 servings
Calories: 366kcal
This Southern black-eyed pea soup is made with tender dried peas, smoky ham, and a rich, savory broth. It’s an easy, comforting soup that’s perfect for New Year’s traditions or chilly evenings.
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Ingredients
- 1 pound dried black-eyed peas soaked overnight in water to rehydrate
- 1 cup ham cubed, or one ham hock or ham shank
- 2 tablespoons olive oil
- 2 carrots chopped
- 2 ribs celery chopped
- 1 yellow onion medium, chopped
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 pinch crushed red pepper
- 1 can diced tomatoes and green chilies Rotel
- 8 cups chicken stock
- 2 cups fresh collard greens rinsed and cut into ribbons
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
- Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
- Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
- Serve immediately.
Notes
Serve the soup with cornbread or hoecakes. With the peas and greens, it is a complete nutritious meal all by itself.
You can use a slow cooker or crockpot if you like to make this dish. Cook the onion, ham, garlic, carrots, and celery as directed. Put this and the rest of the ingredients in a slow cooker or crockpot and cook on high for four hours or low for eight hours. Do not add the collard green until the last hour of cooking.
You can substitute fresh kale for the collard greens.
Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. If frozen, thaw overnight in the refrigerator before reheating in a saucepan on the stove.
This soup can be made up to 48 hours ahead. Store in the refrigerator and heat in a saucepan on the stove. It will thicken after being refrigerated, and you may need to add additional chicken stock.
You can substitute a ham bone or smoked turkey for the ham products.
Nutrition
Calories: 366kcal | Carbohydrates: 46g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 719mg | Potassium: 1021mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3035IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 5mg
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