Hearty Black-Eyed Pea Soup with Ham and Greens (Print version)
A smoky, satisfying black-eyed pea soup with ham, collard greens, vegetables, and a bright vinegar finish.
# Ingredients:
For the soup
01 -
1 lb (450 g) dried black-eyed peas, sorted and rinsed
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
4 cloves garlic, minced
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon dried thyme
09 -
1 bay leaf
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 smoked ham hock
13 -
1 1/2 cups (225 g) diced cooked ham
14 -
6 cups (1.4 L) low-sodium chicken broth
15 -
2 cups (480 ml) water, plus more as needed
To finish
16 -
5 cups (150 g) chopped collard greens, tough stems removed
17 -
1 tablespoon apple cider vinegar
18 -
Hot sauce, for serving (optional)
# Instructions:
01 -
Sort through the black-eyed peas and remove any debris. Rinse well under cool water and drain.
02 -
Heat the olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes, stirring often, until the onion is softened.
03 -
Stir in the garlic, smoked paprika, thyme, bay leaf, salt, and pepper. Cook for 1 minute, just until fragrant.
04 -
Add the rinsed peas, ham hock, diced ham, chicken broth, and water. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45-60 minutes, stirring occasionally, until the peas are tender.
05 -
Stir in the chopped collard greens and simmer for 15-20 minutes more, until the greens are tender. Add more water or broth if the soup gets thicker than you like.
06 -
Remove the bay leaf and ham hock. Shred any meat from the ham hock and return it to the pot. Stir in the apple cider vinegar, taste, and adjust salt and pepper. Serve hot with hot sauce if desired.
# Good to know:
01 -
Dried black-eyed peas do not need soaking for this recipe.
02 -
Soup thickens as it sits. Add broth or water when reheating.
03 -
Best served with cornbread, rice, or crusty bread.