Ham and Black-Eyed Pea Soup (Print Version)

Smoky ham, black-eyed peas, and veggies come together in a comforting Southern stew.

# Ingredient List:

→ 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 ounces 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 or to taste
16 - 1/4 teaspoon cayenne pepper, optional

# Steps:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in ample cold water. Drain and rinse before cooking.
02 - Heat oil in a large pot or Dutch oven 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 thoroughly to combine.
06 - Bring to boil, then reduce heat to low. Cover and simmer for 1 hour for dried peas or 30 minutes for canned peas until tender.
07 - Remove ham bone if used. Taste and adjust seasonings as needed.
08 - Ladle into bowls and serve hot, optionally garnished with chopped fresh parsley or green onions.

# Helpful Hints:

01 -
  • It's Southern comfort that happens to be naturally gluten-free, so everyone at the table can dig in without worry.
  • The soup tastes even better the next day, making it perfect for meal prep or unexpected guests.
  • One pot, minimal fuss, maximum coziness—this is the kind of cooking that doesn't demand your full attention but rewards you generously.
02 -
  • If you skip soaking dried peas overnight, the soup will still cook, but the peas take longer and sometimes never soften completely—I learned this the hard way by trying to rush.
  • Tasting and adjusting seasoning at the end is non-negotiable because different broths and hams have different salt levels, and what tastes underseasoned hot can taste just right when it cools slightly.
03 -
  • If your dried peas seem very old, soak them overnight and then cook them separately for ten minutes before adding them to the soup—this guarantees they'll tender without overcooking the other ingredients.
  • The secret to a soup that tastes like it simmered for hours is using a ham bone and allowing it those full sixty minutes of cooking time, so resist the urge to rush.
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