Black-eyed Pea & Ham Soup Recipe
Peas, vegetables and greens simmered in a flavorful ham & chicken broth
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Ingredients
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Soup Base
Aromatics & Vegetables
Greens & Finish
Method
Prepare Beans & Broth
- 1
Rinse and sort beans
Place the dried black-eyed peas in a colander and pick through to remove any debris. Rinse under cold running water until water runs clear.
- 2
Optional quick soak (speeds cooking)
If desired, put rinsed peas in a pot, cover with 2 inches of water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour. Drain and proceed. (If not soaking, add an extra 20–30 minutes to simmer time.)
- 3
Combine ham hock and liquids
In a large soup pot or Dutch oven, add the smoked ham hock, chicken broth, and 2 cups of water. Bring to a gentle simmer over medium heat.
Cook Aromatics & Beans
- 4
Sauté vegetables
While broth comes to a simmer, heat olive oil in a medium skillet over medium heat. Add diced onion, carrots and celery. Cook, stirring occasionally, until onion is translucent and vegetables begin to soften, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- 5
Add aromatics to pot
Transfer the softened vegetables to the pot with the ham hock. Add the rinsed (and soaked if used) black-eyed peas, thyme sprigs, and bay leaf. Stir to combine.
- 6
Simmer until tender
Bring the pot to a gentle simmer, then reduce heat to low. Cover partially and simmer gently until peas are tender and beginning to break down, about 45–60 minutes if soaked, or 75–90 minutes if unsoaked. Stir occasionally and skim any foam. Add more water or broth as needed to keep peas covered.
Finish Soup
- 7
Remove ham hock and shred
When peas are tender, remove the ham hock to a cutting board. Pull off any meat from the bone, chop into bite-sized pieces and discard excess fat and the bone. Reserve about 1 cup of the shredded ham to add back to the soup; use the rest as desired.
- 8
Adjust texture (optional)
For a thicker, creamier soup, use an immersion blender to pulse about one-quarter to one-third of the soup until slightly puréed, or transfer a cupful of soup to a blender, purée and return to pot. Stir to incorporate.
- 9
Add greens and cooked ham
Stir in the chopped collard greens (or kale) and the diced cooked ham. Simmer, uncovered, for 6–8 minutes until greens are wilted and tender.
- 10
Season and brighten
Remove thyme sprigs and bay leaf. Stir in apple cider vinegar, chopped parsley, hot sauce if using, kosher salt and black pepper. Taste and adjust seasoning — add up to 1/2 tsp more salt or a splash more vinegar if needed.
- 11