Ham Black-eyed Pea Soup (Printable)

Smoky ham and creamy black-eyed peas combined with fresh vegetables in a rich, comforting broth.

# 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

# Directions:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in plenty of cold water. Drain and rinse before use.
02 - Heat oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened, approximately 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced ham and ham bone if using. Cook for 2 minutes.
05 - Add black-eyed peas, diced tomatoes with juices, chicken broth, water, bay leaf, paprika, thyme, black pepper, salt, and cayenne pepper. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour if using dried peas or 30 minutes if using canned, until peas are tender.
07 - Remove ham bone if used. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley or green onions if desired.

# Expert tips:

01 -
  • It tastes like comfort wrapped in a bowl, the kind of meal that makes people linger at the table longer than planned.
  • Minimal hands-on work means you can prep everything in twenty minutes and then let the pot do the heavy lifting while you do literally anything else.
  • The flavors deepen as it sits, so it's actually better the next day, which is rare and wonderful.
02 -
  • Don't skip soaking dried peas overnight; it cuts cooking time significantly and gives you a creamier soup because the peas cook more evenly.
  • Taste the broth before adding salt because the ham and chicken broth both contribute sodium, and you can always add more at the end but you can't take it out.
03 -
  • If you like a thicker soup, mash some of the peas against the side of the pot with the back of your wooden spoon once they're tender—you'll release their starch and create a naturally creamy texture without adding cream.
  • Cornbread is the non-negotiable side dish here; there's nothing quite like tearing off a piece and using it to soak up the broth, and the slight sweetness balances the savory soup perfectly.
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