Black-Eyed Pea Soup

5 from 5 votes

Black-Eyed Pea Soup with greens and ham is wholesome, flavorful, and more than a New Year's good luck dish--it's a nutritional powerhouse! Make it any time you need some good, healthful comfort!

Prep Time30

Cook Time30

Total Time1

Course: Soups and Stews

Cuisine: American / New Orleans, Southern

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 tablespoons olive oil
1 large onion chopped (2 cups)
1 large carrot chopped (1 cup)
2 stalks celery chopped (1 cup)
1 small red bell pepper seeds and membrane removed, chopped
5 cloves garlic minced
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes or to taste and tolerance
6 cups chicken broth or vegetable broth
1 can (15-ounce diced fire-roasted tomatoes undrained
1 package (8-ounce) diced ham or 8 ounces ham, diced
1 large bunch greens such as collard, turnip, kale or Swiss chard tough stems removed, chopped (6-8 cups)
2 cans (15-ounce) black-eyed peas drained and rinsed or 3 1/2 to 4 cups cooked from 1 1/2 cups dried
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
Add the onion, celery, carrot, and red bell pepper. Reduce heat to medium and cook the vegetables for 8-10 minutes or until softened.
Add the garlic, Cajun seasoning, thyme, and crushed red pepper flakes. Cook briefly, approximately 15 seconds, or until garlic is fragrant.
Add the chicken broth, tomatoes and ham. Bring to a boil, reduce heat to low and simmer uncovered for 8-10 minutes.
Add the greens and black-eyed peas. Continue simmering another 5 minutes or until the greens are wilted and tender.
Add salt and black pepper to taste.

Notes

SUBSTITUTIONS:

Also great with smoked sausage (pork, turkey or beef), chicken sausage, bacon, or plant-based alternatives.
Can also use regular diced canned tomatoes.
I used turnip greens but any greens such as collard, kale, mustard, Swiss chard, radish or dandelion work well in this black-eyed pea soup recipe.

TIP:

A ham hock or smoked turkey legs or wings enhance the flavor even more.

MAKE AHEAD:

Cool completely and refrigerate. The greens deepen in color but don't affect the soup's quality.
If you want them fresh and green when serving, place the soup back on the stovetop, and then add the greens just before serving.

FREEZER-FRIENDLY:

Can be frozen in airtight containers in the desired portions for up to three months.
To thaw, use the microwave or refrigerator. Reheat on the stovetop or in the microwave.
If you can remove it from the container while still frozen, transfer the frozen soup directly to a saucepan and heat on low to defrost.

Nutrition