Black Eyed Pea Soup
Looking for a tasty Southern black eyed peas recipe for New Year’s? Make yourself a pot of this spicy black eyed pea soup with ham.
Cook Time 2 hours
Total Time 2 hours
Servings 8 people
- 2 tablespoons olive oil
- 1/2 cup diced onions
- 1/2 cup diced leeks
- 1 medium 1 cup green bell pepper, diced
- 1 stalk 3/4 cup celery, diced
- 3-4 cloves minced garlic
- 4 ham hocks or ham bones
- 1 pound dried black eyed peas
- 2 1/2 quarts chicken stock
- 2 bay leaves
- 3/4 teaspoon Creole or Cajun seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 1/4 cups diced cooked ham
Heat oil in a large stock pot over medium high heat.
Add onion, leeks, bell pepper, and celery. Cook until slightly softened, about 5 minutes.
Add garlic, ham hocks or ham bones, and black eyed peas. Sauté for five minutes.
Add chicken stock and bay leaves. Bring to a boil.
Cover pot and simmer for two hours, stirring every 30 minutes.
Remove ham hocks or ham bones and discard. Add remaining ingredients.
Simmer until ham is heated through, about five minutes.
For a slow cooker, complete recipe through Step 3. Add remaining ingredients and cook on slow for 6-8 hours.
This dish can be frozen for up to six months.
Serving: 1cup | Calories: 144kcal | Carbohydrates: 24g | Protein: 9g | Fat: 1g | Cholesterol: 7mg | Sodium: 538mg | Fiber: 6g | Calcium: 800mg | Iron: 0.4mg