| Prep: 15 mins | Cook: 1 hr 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 8g | 2g | 28g |
| sugars | fibre | protein | salt |
| 4g | 6g | 18g | 1.2g |
When I first tasted Black-Eyed Pea and Ham Soup, it instantly transported me back to my childhood in Texas. This hearty, flavor-packed dish brings together the richness of the black-eyed peas and the smoky, savory goodness of ham. I love how this recipe embraces the essence of Southern cuisine while incorporating some healthy ingredients, making it perfect for a cozy family dinner or a nutritious weeknight meal.
A Nostalgic Connection
Growing up, my family often gathered around the table to enjoy traditional Southern recipes, and black-eyed peas were always a staple. The Black-Eyed Pea and Ham Soup is reminiscent of the comforting dishes my grandmother used to make. The aroma of sautéed onions, garlic, and ham simmering in a pot of chicken broth brings a sense of warmth and nostalgia that many of us crave in our busy lives.
Health Benefits
One of the reasons I adore this recipe is not just for its taste, but also for its nutritional benefits. Black-eyed peas are a great source of fiber and protein, making them an excellent choice for a balanced diet. They are also rich in vitamins and minerals like folate, iron, and potassium, which are essential for maintaining good health. Combined with the vegetables and herbs in this soup, you get a wholesome meal that’s both delicious and nourishing.
The addition of a smoked ham hock adds a depth of flavor that’s hard to beat, but if you prefer a lower-fat option, feel free to use diced cooked ham instead. Either way, this soup offers a satisfying blend of textures and tastes that can easily become a family favorite.
Perfect Pairings
This Black-Eyed Pea and Ham Soup pairs beautifully with a variety of side dishes. Consider serving it with a wedge of warm, crusty cornbread or a light, tangy coleslaw to complement the rich flavors. Alternatively, a fresh green salad with a simple vinaigrette would provide a nice contrast to the heartiness of the soup.
If you are a fan of soups like Split Pea and Ham or hearty vegetable stews, you will certainly appreciate the comforting qualities of this dish. Its versatility and robust flavor profile make it a stellar addition to any meal plan.
Don’t hesitate to give this recipe a try. Not only will it bring a taste of the South to your kitchen, but it will also nourish your body and soul. For more wholesome and flavorful recipes, check out Health Eats and Southern Living.
What You’ll Need
- 1 pound dried black-eyed peas
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 smoked ham hock or 2 cups diced cooked ham
- Salt to taste
- 2 tablespoons chopped fresh parsley (optional)
Method
Step One
Rinse and sort the dried black-eyed peas. Place them in a large bowl, cover with water, and let soak overnight. Alternatively, for a quicker method, bring the peas and water to a boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and set aside.
Step Two
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step Three
Add the diced carrot and celery to the pot, and cook for an additional 5 minutes, stirring occasionally to soften the vegetables.
Step Four
Pour in the chicken broth and stir to combine. Add the soaked and drained black-eyed peas, bay leaf, dried thyme, ground black pepper, and crushed red pepper flakes to the pot. Stir well.
Step Five
Add the smoked ham hock or diced cooked ham to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 1.5 to 2 hours, or until the black-eyed peas are tender.
Step Six
Remove the bay leaf and ham hock from the pot. If using a ham hock, remove the meat from the bone, dice it, and return the meat to the pot. Season the soup with salt to taste.
Step Seven
Serve the soup hot, garnished with chopped fresh parsley if desired. Enjoy your Black-Eyed Pea and Ham Soup!
