Savory soup combining smoky ham, creamy black-eyed peas, and rich vegetables in a comforting Southern style.
# What You’ll Need:
→ 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 - 0.5 teaspoon freshly ground black pepper
15 - 0.5 teaspoon salt, adjusted to taste
16 - 0.25 teaspoon cayenne pepper, optional
# Method:
01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in cold water. Drain and rinse before cooking.
02 - Heat oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
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 juice, chicken broth, water, bay leaf, smoked paprika, dried thyme, black pepper, salt, and cayenne pepper. Stir thoroughly.
06 - Bring 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.
08 - Ladle into bowls and serve hot, garnished with fresh parsley or green onions if desired.
