Black Eyed Pea Soup with Ham and Greens
Warm, hearty, and packed with soul-soothing flavor, this Black Eyed Pea Soup with Ham and Greens is a comforting one-pot meal perfect for any day of the year. Featuring tender black-eyed peas, smoky ham, and nutrient-rich collard greens, this recipe delivers a delicious balance of protein, fiber, and Southern-inspired goodness. The aromatic base of sautéed onions, garlic, carrots, and celery mingles beautifully with savory chicken broth, smoked paprika, and a touch of cayenne for subtle heat. Simmered to perfection, this soup is rich in texture and depth, making it an ideal dish for family dinners or cozy gatherings. Serve it hot with a sprinkle of fresh parsley for a vibrant garnish, and enjoy the wholesome taste of this timeless classic. Keywords: black-eyed pea soup, ham and greens soup, Southern soup recipes, hearty comfort food, one-pot meals.
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 2 tablespoons Olive oil
- 1 large Onion (diced)
- 4 cloves Garlic (minced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 1 pound Ham hock or diced ham
- 6 cups Chicken broth
- 3 cups Collard greens (chopped)
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaf
- 2 tablespoons Fresh parsley (chopped, optional garnish)
Instructions
Rinse the dried black-eyed peas under cold water and inspect for any debris or damaged peas. Set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Add the ham hock or diced ham to the pot and stir to combine with the vegetables.
Pour in the chicken broth and bring the mixture to a boil.
Add the rinsed black-eyed peas, smoked paprika, cayenne pepper, salt, black pepper, and bay leaves to the pot. Stir well.
Reduce the heat to low, cover the pot, and simmer gently for 60 minutes or until the black-eyed peas are tender.
Add the chopped collard greens to the pot and simmer for an additional 15-20 minutes until the greens are softened.
Remove and discard the bay leaves. If using a ham hock, remove it from the pot, shred any meat off the bone, and return the meat to the soup.
Taste the soup and adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 10005 mg | 435% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 28.2 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1005 mg | 77% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6000 mg | 128% | |
*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.
