Ham Black-Eyed Pea Soup (Print Version)

Smoky ham, black-eyed peas, and vegetables simmered together for a rich, 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 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 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon salt, adjusted to taste
16 - 1/4 teaspoon cayenne pepper, optional

# Directions:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in ample cold water. Drain and rinse before use.
02 - Heat oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, approximately 5 minutes, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced ham and ham bone if using. Cook for 2 minutes to infuse flavors.
05 - Stir in black-eyed peas, diced tomatoes with juices, chicken broth, water, bay leaf, paprika, thyme, black pepper, salt, and cayenne pepper. Mix thoroughly until well combined.
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 are tender.
07 - Remove ham bone if used. Taste and adjust seasoning as needed for optimal flavor balance.
08 - Ladle soup into serving bowls and garnish with fresh parsley or green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like it's been simmering for hours, but comes together in just 20 minutes of prep, so you can be a kitchen hero without the stress.
  • The smoky ham and earthy black-eyed peas create this perfect balance that keeps you coming back for seconds, and it's naturally gluten-free if you use the right broth.
  • One pot, minimal fuss, and it makes enough to feed a crowd or give you leftovers all week—basically a gift to future-you.
02 -
  • If you skip soaking dried peas or forget to drain them properly, you'll end up with mushy peas or a soup that tastes slightly off—the soaking really does matter, even though it seems like an extra step.
  • Taste as you go and adjust salt at the end because the broth, ham, and canned tomatoes all contribute sodium, and it's easy to oversalt if you add it all at once at the beginning.
03 -
  • If you're using canned black-eyed peas, drain and rinse them thoroughly to remove excess sodium and starch, then reduce the simmering time to just 30 minutes so they don't fall apart.
  • Save the ham bone and the broth it was cooked in if you have it—that liquid is liquid gold for soups, and the bone adds a richness that store-bought broth can't quite match.
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