Black Eyed Pea Soup with Ham and Greens: A Southern Classic

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This Black Eyed Pea Soup with Greens and Ham is the epitome of Southern comfort food. Packed with tender black-eyed peas, smoky ham, and nutrient-rich greens, this hearty dish is perfect for warming up on chilly days. Not only is it rich in flavor, but it’s also a one-pot wonder that’s easy to make, full of nutrients, and sure to please everyone at the table.

Why You’ll Love This Recipe

Hearty and Nutritious: Black-eyed peas and greens are rich in protein, fiber, and vitamins.
Southern Classic: This dish is steeped in tradition, often enjoyed for good luck and prosperity.
One-Pot Simplicity: Easy to prepare and even easier to clean up.
Versatile: Easily adaptable for dietary preferences or ingredient availability.

Ingredients

For the Soup:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
6 cups chicken broth (how to make homemade broth)
2 cups dried black-eyed peas, rinsed and soaked overnight
1 smoked ham hock or 2 cups diced cooked ham
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

For the Greens:

4 cups collard greens or kale, stems removed and chopped
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes (optional for heat)

Optional Garnishes:

Fresh parsley, chopped
A drizzle of hot sauce
Cornbread or crusty bread on the side

Step-by-Step Instructions for Black Eyed Pea Soup

1. Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, garlic, carrots, and celery, sautéing until softened and fragrant, about 5–7 minutes.

📌 Pro Tip: Sautéing the vegetables first helps build a flavorful base. Learn more about the importance of mirepoix here.

2. Build the Soup Base for Black Eyed Pea Soup

Pour in the chicken broth and add the soaked black-eyed peas, ham hock (or diced ham), smoked paprika, thyme, and bay leaf.
Stir well and bring the mixture to a gentle boil.

3. Simmer for Tenderness

Reduce the heat to low, cover, and let the soup simmer for about 1.5 to 2 hours, or until the black-eyed peas are tender.
Stir occasionally and add water or broth if the soup becomes too thick.

4. Add the Greens

Stir in the chopped collard greens (or kale) and cook for an additional 15–20 minutes, until the greens are tender but still vibrant.
Add apple cider vinegar and red pepper flakes (if using) to brighten the flavor.

5. Adjust Seasoning and Serve

Taste the soup and adjust the seasoning with salt and pepper as needed.
Remove the ham hock, shred any meat from the bone, and return the meat to the soup.
Serve hot with your choice of garnishes and bread on the side.

Why Black-Eyed Peas Are a Southern Staple

In Southern tradition, black-eyed peas symbolize luck and prosperity, often served on New Year’s Day. Combined with greens (symbolizing money) and ham (for abundance), this dish carries a rich cultural significance. For more on the history of black-eyed peas, visit Food History.

Tips for Success for Black Eyed Pea Soup

Soak Your Beans: Soaking dried black-eyed peas overnight reduces cooking time and improves texture.
Use a Ham Hock: A smoked ham hock adds depth and smoky richness to the soup.
Customize the Greens: Collards, kale, or even spinach work well in this recipe.

Variations

1. Vegetarian Version

Replace the ham and ham hock with smoked paprika and a splash of liquid smoke for that smoky flavor. Use vegetable broth instead of chicken broth.

2. Spicy Twist

Add diced jalapeños or a teaspoon of cayenne pepper for extra heat.

3. Slow Cooker Option

Combine all ingredients except the greens in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the greens during the last hour of cooking.

Serving Suggestions

This soup pairs beautifully with warm cornbread or crusty French bread. For a complete Southern-inspired meal, serve alongside fried chicken or a fresh green salad.

Storage and Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between intervals.

Nutritional Information (Per Serving)

Calories: 280
Protein: 15g
Carbohydrates: 30g
Fat: 8g
Fiber: 7g
Sodium: 680mg

FAQs

1. Can I use canned black-eyed peas instead of dried?

Yes, but reduce the cooking time significantly since canned peas are already cooked. Add them during the last 20–30 minutes of cooking.

2. What’s the best way to clean collard greens?

Submerge them in a large bowl of water, swishing to remove dirt. Rinse thoroughly under running water before chopping.

3. Can I make this soup in advance?

Absolutely! The flavors develop even more when the soup is made a day ahead. Just reheat and enjoy.

4. What other meats can I use?

Smoked turkey, bacon, or sausage are great alternatives to ham for a flavorful twist.

5. How do I thicken the soup?

If you prefer a thicker consistency, use a potato masher to mash some of the black-eyed peas directly in the pot.

Conclusion

This Black-Eyed Pea Soup with Greens and Ham is a Southern classic that delivers comfort in every bite. Whether you’re embracing tradition or just looking for a hearty meal to warm your soul, this recipe is sure to impress. Its rich flavors, nutritional value, and cultural significance make it a dish worth sharing with family and friends. Try it today, and bring a little Southern charm to your kitchen! 🌟

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