Smoky Black Eyed Pea and Ham Soup Positively PACKED with incredible flavor and loaded wholesome ingredients, this black eyed pea soup recipe is sure to become a favorite!
Black-eyed peas are a staple in Southern cuisine, soul food in particular. Originating in West Africa 5000 years ago and brought to the American colonies in the 17th century, black-eyed peas are rich in history and have long been thought to bring good luck. A Southern tradition is to eat them on New Year’s Day to bring prosperity in the new year. In similar fashion, black-eyed peas are traditionally eaten on Rosh Hashanah, the Jewish new year.
Now whether these curious little beans actually bring good luck or not, one thing is certain: They’re delicious! And they’re featured in this smoky black eyed pea soup recipe that will warm both your tummy and your soul.
This smoky black eyed pea and ham soup, with its of touch of Southern flair, it’s creamy texture, and deliciously rich flavor is sure to become a favorite in your home!
This soup is a great way to use up leftover ham. You can even try your hand at making your own smoked ham hocks if you like (it’s fun and rewarding)!
Easy to make with very little hands-on time, your pot or Dutch oven will do the rest as this soup simmers low and slow for 3 hours to ensure optimal flavor.
And don’t forget some traditional homemade cornbread to go with it!
Or for a healthier alternative try our Quinoa Cornbread. Traditional flavor but with added benefits!
Black Eyed Pea Soup Recipe
Let’s get started!
Heat the olive oil in a Dutch oven (I use and love Lodge) over medium heat, add the veggies and saute until tender, about 4 minutes. Then add the garlic and saute for another minute.
Add the beans and ham hock to the Dutch oven. I threw in an extra pork neck bone for added flavor (optional).
Add the stock, bay leaves and spices. Bring to a boil, reduce the heat to low, cover, and simmer for 2 1/2-3 hours, stirring occasionally, until the beans and ham hock are very tender.
Remove the ham hock, pick the meat off and tear into small pieces. Discard the bones and return the meat to the soup. Return the soup to a brief boil.
Serve garnished with fresh chopped chives if desired.
For more delicious black eyed pea recipes try our:
Smoky Black Eyed Pea Soup
- 2 tablespoons olive oil
- 1 large yellow onion , diced
- 1 medium green bell pepper , diced
- 1 large stalk celery , diced
- 4-5 cloves garlic , minced
- 8 cups chicken broth
- 1 lb black-eyed peas , rinsed and picked through for stones
- 1 large smoked ham hock
- 2 bay leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- chopped fresh chives for serving (optional)
- Heat the olive oil in a Dutch oven or heavy pot over medium-high heat. Add the onions, bell peppers and celery and saute until tender, about 4 minutes. Add the garlic and saute for another minute.Add the black-eyed peas, ham hock, chicken stock, bay leaves and spices and bring it to a boil. Reduce the heat to low, cover, and simmer for 2 1/2-3 hours, stirring occasionally, until the peas and ham hock are very tender.
- Remove the ham hock and pick the meat off the bones, tearing it into small pieces. Discard the bones and return the meat to the soup. Add salt and pepper to taste. Return the soup to a brief boil and serve hot, garnished with the fresh chopped chives.
Adapted from Emeril Lagasse
Originally published on The Daring Gourmet on October 7, 2013