Description
This easy Southern-style soup has tender peas, smoky ham, and yummy veggies in a rich broth that everyone loves. Perfect for any day!
Ingredients
Scale
- 1 pound dried black-eyed peas
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1 pound ham, diced or 1 ham hock
- 8 cups chicken broth or vegetable broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- fresh parsley for garnish
Instructions
- Rinse black-eyed peas under cold water and soak them overnight in a big bowl filled with water.
- Heat olive oil in a large Dutch oven over medium heat until it’s nice and hot.
- Add diced onion, celery, and carrots to the pot and cook them for 5 minutes until they get soft.
- Stir in minced garlic, smoked paprika, thyme, and black pepper, and cook for 1 minute until it smells great.
- Drain soaked peas and add them to the pot along with ham, chicken broth, and bay leaves.
- Bring everything to a boil over high heat, then turn the heat to low and cover the pot most of the way.
- Cook for 60 to 75 minutes and stir now and then until the peas are completely soft and creamy.
- Take out the bay leaves, taste the soup, and add salt if you need it to taste just right.
- Scoop hot soup into bowls, sprinkle fresh parsley on top, and serve with your favorite bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg