Black-Eyed Pea and Ham Hock Soup Recipe

Name: Black-Eyed Pea and Ham Hock Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black-eyed peas, washed and picked over for stones; 4 to 6 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if necessary; 2 smoked ham hocks; 1 tablespoon canola oil; 1 onion, preferably Vidalia, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 2 cloves garlic, very finely chopped; 1 teaspoon red pepper flakes; 1 bunch collards, tough stems removed and discarded, leaves very thinly sliced in chiffonade (see page 197); Coarse salt and freshly ground black pepper

Servings: persons

2 cups dried black-eyed peas, washed and picked over for stones
4 to 6 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if necessary
2 smoked ham hocks
1 tablespoon canola oil
1 onion, preferably Vidalia, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, very finely chopped
1 teaspoon red pepper flakes
1 bunch collards, tough stems removed and discarded, leaves very thinly sliced in chiffonade (see page 197)
Coarse salt and freshly ground black pepper

1
Place the peas in a large bowl and add water to cover.
2
Soak overnight.
3
Or place the peas in a large pot of water and bring to a boil over high heat, then remove from the heat and set aside for 1 hour.
4
Discard any floating peas and drain before cooking.
5
In a pot, bring the stock and the ham hocks to a boil over high heat.
6
Decrease the heat to low and simmer until the flavors have married, at least 30 minutes.
7
Meanwhile, in a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
8
Add the onion, carrots, and celery and cook until soft and translucent, 3 to 5 minutes.
9
Add the garlic and cook until fragrant, 45 to 60 seconds.
10
Drain the peas and add to the pot.
11
Add the red pepper flakes and ham hocks with stock to cover.
12
Bring to a boil over high heat, decrease the heat to low, and simmer until the peas are tender, 2 to 2 1/2 hours.
13
Just before serving, bring the soup to a boil over high heat.
14
Add the collards and stir to combine.
15
Cook until wilted, about 5 minutes.
16
Taste and adjust the seasoning with salt and pepper.
17
Ladle into warmed bowls and serve immediately.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dried black-eyed peas, washed and picked over for stones, 4 to 6 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if necessary, 2 smoked ham hocks, 1 tablespoon canola oil, and more.

Yes, Black-Eyed Pea and Ham Hock Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea and Ham Hock Soup

How did you like this recipe?

Frequently Asked Questions