Description
A comforting and hearty soup made with black-eyed peas and savory ham, perfect for any time of year.
Ingredients
- 1 cup black-eyed peas, dried
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups chicken broth
- 1 cup diced ham
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: bay leaf, hot sauce for serving
Instructions
- Soak the black-eyed peas in water overnight. Drain and rinse the peas.
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until soft and fragrant, about 5 to 7 minutes.
- Add the soaked black-eyed peas, chicken broth, diced ham, thyme, and optional bay leaf to the pot.
- Bring the mixture to a boil, then reduce to a simmer and cook for about 60 minutes, or until the peas are tender.
- Season with salt and pepper to taste, and serve hot with hot sauce on the side.
Notes
Soaking the peas is key. For a thicker soup, blend a portion or mash some peas. Experiment with spices and herbs for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern