Ham Black-Eyed Pea Soup (Printable)

A comforting blend of smoky ham, black-eyed peas, and fresh vegetables simmered to tender perfection.

# 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 diced tomatoes 14.5 oz, undrained
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, adjusted to taste
16 - 1/4 teaspoon cayenne pepper, optional

# How to Make It:

01 - If using dried black-eyed peas, rinse thoroughly and soak overnight in cold water. Drain and rinse before use.
02 - Heat oil in large pot over medium heat. Add onion, carrots, and celery. Sauté 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.
06 - Bring to 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 seasonings as needed.
08 - Ladle into bowls and serve hot, garnished with fresh parsley or green onions if desired.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes like someone spent all day cooking, but you'll have it ready in under two hours.
  • There's something deeply satisfying about a bowl that's actually filling—creamy peas, tender ham, vegetables that have given everything to the broth.
  • Making this on New Year's Day feels like you're in on a secret Southern tradition, whether or not you grew up with it.
02 -
  • Don't skip the soak on dried peas unless you want to simmer for hours and risk them staying hard in the center—overnight soaking is not extra work, it's a time-saver.
  • Taste the soup before serving because the sodium levels in broths vary wildly; you might need less salt or more depending on your brand, and that final adjustment makes the difference between good soup and soup people actually crave.
03 -
  • If you want a thicker, creamier soup, mash a handful of the cooked peas against the side of the pot in the last five minutes—it releases their starch and gives you body without any cream.
  • Leftovers taste even better the next day when the flavors have had time to really talk to each other; store in the fridge for four days or freeze for months, and you've got instant comfort whenever you need it.
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