Ham Black-Eyed Pea Soup (Printer View)

Smoky ham and tender black-eyed peas simmered with fresh vegetables for a comforting Southern dish.

# Components:

→ Meats

01 - 2 cups cooked ham, diced
02 - 1 ham bone, optional for enhanced flavor

→ Legumes

03 - 2 cups dried black-eyed peas or 3 cans, drained and rinsed

→ Vegetables

04 - 1 large onion, diced
05 - 2 large carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 can (14.5 oz) diced tomatoes, undrained
09 - 1 bay leaf

→ Liquids

10 - 6 cups low-sodium chicken broth
11 - 2 cups water

→ Seasonings

12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - ½ teaspoon freshly ground black pepper
15 - ½ teaspoon salt, adjusted to taste
16 - ¼ teaspoon cayenne pepper, optional

# Method:

01 - If using dried black-eyed peas, rinse and soak overnight in ample cold water. Drain and rinse thoroughly before cooking.
02 - Heat oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in diced ham and ham bone if using. Cook for 2 minutes to release flavors.
05 - Add black-eyed peas, diced tomatoes with juices, chicken broth, water, bay leaf, smoked paprika, thyme, black pepper, salt, and cayenne pepper. Stir well to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour if using dried peas or 30 minutes if using canned peas, until peas reach tender consistency.
07 - Remove ham bone if used. Taste and adjust seasonings as needed for balanced flavors.
08 - Ladle soup into bowls and serve hot. Garnish with fresh parsley or green onions if desired.

# Expert Advice:

01 -
  • It's forgiving enough for a beginner but tasty enough to impress people who think they don't like soup.
  • One pot, minimal chopping, and about ninety minutes later you have something that tastes like it simmered all day.
  • The ham bone trick adds depth without fancy ingredients or culinary school tricks.
02 -
  • Don't skip the overnight soak for dried peas—I learned this the hard way when impatient me tried quick-soaking, and the peas stayed stubbornly hard while everything else was tender.
  • The ham bone makes a difference that tastes like someone's grandmother is cooking alongside you, so hunt for it even if it means asking your butcher special.
03 -
  • Taste constantly as you season—black-eyed peas taste different depending on their age and origin, and your ham might already be salty enough to surprise you.
  • If you use canned peas instead of dried, add them about halfway through cooking so they don't turn to mush, and reduce the cooking time overall to about thirty minutes total.
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