Ham Black-Eyed Pea Soup (Printable)

Smoky ham and tender black-eyed peas meld with rich vegetables for a comforting, flavorful dish.

# What you need:

→ 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 with juice
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

# How to make it:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in ample cold water. Drain and rinse before incorporating into the soup.
02 - Heat oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for approximately 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 desired. Cook for 2 minutes to integrate flavors.
05 - Add black-eyed peas, diced tomatoes with juices, chicken broth, water, bay leaf, smoked paprika, dried thyme, black pepper, salt, and cayenne pepper. Stir thoroughly to combine all ingredients.
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 legumes reach tender consistency.
07 - Remove ham bone if used. Taste and adjust seasoning as needed with additional salt or pepper.
08 - Ladle soup into bowls and serve hot. Garnish with fresh parsley or green onions if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took hours but comes together in less than two.
  • One pot means one pot to clean, which honestly might be the best kind of luck.
  • The smoky ham does all the heavy lifting flavor-wise, so you can relax while it simmers.
02 -
  • If you forget to soak your dried peas, don't panic, just add an extra thirty minutes to the simmering time and give them a patient stir now and then.
  • Mashing a few peas against the side of the pot about ten minutes before serving makes the broth creamier without needing any cream at all.
03 -
  • Using a ham bone elevates this soup from good to genuinely special, so save it from your holiday ham or ask your butcher if they have any.
  • Don't skip the overnight soak for dried peas if you have the time, because it truly does make a difference in texture and how quickly everything cooks.
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