Loading...
A hearty and soulful Southern classic, this soup features tender black-eyed peas and smoky ham, simmered with classic vegetables. It's the perfect comforting meal, especially for New Year's.
Prep the Peas: Place the dried black-eyed peas in a large bowl and cover with water by at least 2 inches. Let them soak overnight. The next day, drain the peas and rinse them thoroughly.
Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
Build Flavor: Stir in the minced garlic and cook for one more minute until fragrant. Be careful not to let it burn.
Simmer the Soup: Add the drained peas, ham hock, chicken broth, water, bay leaf, dried thyme, and cayenne pepper to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60-75 minutes, or until the peas are tender. Stir occasionally.
Shred the Ham: Carefully remove the ham hock from the soup and place it on a cutting board. Once it's cool enough to handle, use two forks to shred the meat, discarding the bone, skin, and any large pieces of fat. Return the shredded meat to the pot.
Final Seasoning and Serving: Remove and discard the bay leaf. Stir the shredded ham back into the soup. Season with salt and black pepper. Taste and adjust seasoning as needed, as the saltiness can vary based on your ham hock and broth. Serve hot, garnished with fresh parsley.
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
A hearty and soulful Southern classic, this soup features tender black-eyed peas and smoky ham, simmered with classic vegetables. It's the perfect comforting meal, especially for New Year's.
This southern recipe takes 95 minutes to prepare and yields 6 servings. At 604.4 calories per serving with 44.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Omit the ham hock and use vegetable broth. To replicate the smoky flavor, add 1 teaspoon of smoked paprika and 1 tablespoon of soy sauce or tamari with the other seasonings.
Make it even more nutritious by stirring in a few handfuls of chopped collard greens, kale, or spinach during the last 15 minutes of cooking.
Instead of a ham hock, you can use a smoked turkey wing, diced bacon (cooked with the onions), or sliced andouille sausage (added in the last 20 minutes).
For more heat, add a diced jalapeño along with the bell pepper, or increase the amount of cayenne pepper to your liking.
Black-eyed peas are an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
This soup provides a significant amount of protein from the peas, essential for muscle repair, immune function, and overall body maintenance.
Contains essential micronutrients like folate, iron, and manganese from the peas and vegetables, which are vital for energy production and red blood cell formation.
The high fiber and potassium content in black-eyed peas can help manage blood pressure and cholesterol levels, contributing to cardiovascular health.
A 1.5-cup serving of this Black-Eyed Pea Soup contains approximately 480-550 calories, depending on the size and fat content of the ham hock used.
Yes, it is a very healthy and balanced meal. It's rich in plant-based protein and fiber from the peas, and packed with vitamins and minerals from the vegetables. Using a low-sodium broth can further enhance its health benefits.
Absolutely. Sauté the aromatics on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the peas are tender.
Soaking is highly recommended as it reduces cooking time, ensures the peas cook evenly, and makes them easier to digest. If you're short on time, you can use the quick-soak method mentioned in the tips or cook from dry, but you will need to increase the simmering time by at least 30-45 minutes and may need to add more liquid.
Smoked turkey wings or legs are a great substitute. You can also use diced salt pork, bacon, or smoked sausage like andouille or kielbasa. For a vegetarian option, use smoked paprika for flavor.
Stored in an airtight container, the soup will last for 3-4 days in the refrigerator. The flavor often gets even better the next day. It also freezes well for up to 3 months.