Black Eyed Pea Hambone Soup
Warm and hearty, Black Eyed Pea Hambone Soup is a soul-soothing comfort food that combines rustic flavors with wholesome ingredients. Perfect for chilly evenings, this recipe features tender black-eyed peas and smoky hambone, simmered to perfection in a fragrant broth infused with garlic, onions, celery, carrots, smoked paprika, and thyme. The hambone adds richness and depth, while the medley of fresh vegetables balances the dish with vibrant, earthy undertones. Ready in just over two hours, this crowd-pleasing soup is ideal for family gatherings or meal prep, offering a nutritious and satisfying option that's packed with protein and flavor. Serve it fresh and steaming, topped with a sprinkle of chopped parsley for a pop of color and freshness. Perfect for those searching for comforting homemade soups or recipes with black-eyed peas and hambone for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 1 pound Dried black-eyed peas
- 1 Hambone (with some meat still on)
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery ribs, diced
- 3 Garlic cloves, minced
- 6 cups Chicken broth
- 2 cups Water
- 2 Bay leaves
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris. Cover them with water and soak overnight, or use the quick soak method (boil for 2 minutes, cover, and let sit for 1 hour). Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Push the vegetables to one side of the pot and place the hambone in the center. Pour in the chicken broth and water, then add the bay leaves, smoked paprika, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the soaked and drained black-eyed peas to the pot. Continue to simmer for an additional hour, or until the peas are tender and the soup has thickened slightly.
Remove the hambone from the soup and allow it to cool slightly. Shred any remaining meat from the bone and return the meat to the pot. Discard the bone.
Taste the soup and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
