Black Eyed Pea Soup
A bowl of this Black Eyed Pea Soup is sure to bring good luck - and it's delicious! Serve this hearty soup with a hunk of warm, buttered cornbread for the ultimate cozy meal.
Servings: 12 servings
Calories: 472kcal
Ingredients
- 16 oz. dried black-eyed peas
- 4 oz. bacon diced
- 1 Tbsp olive oil
- 1 large yellow onion diced
- 3 ribs celery chopped
- 3 large carrots peeled and diced
- 2 tsp minced garlic
- 1 14.5-oz. can petite diced tomatoes, undrained
- 4 cups chopped fresh collard greens stems removed
- 6 cups low-sodium chicken broth
- 2 pounds smoked pork ham hocks can substitute leftover ham bone
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 Tbsp fresh chopped cilantro plus more for garnishing
- 2 Tbsp cooking sherry
- sour cream for serving
Instructions
- Place black-eyed peas in a large bowl or large pot and cover with water at least 3” above peas; let soak overnight. Drain peas and set aside.
- Place a large stock pot or Dutch oven over medium heat. Add bacon and cook for 6-8 minutes, or until crispy. Leave the bacon fat in the pot but transfer the bacon to a paper-towel lined plate; set bacon aside.
- Add olive oil to the pot with the bacon fat.
- Add onions, celery and carrots. Sauté, stirring occasionally, for 8-10 minutes or until vegetables are tender.
- Add the garlic; sauté for 1 more minute, stirring occasionally.
- Add the drained black-eyed peas, tomatoes, collard greens, chicken broth, ham hocks, crumbled bacon, salt, pepper, oregano and thyme; stir until well combined.
- Increase heat to medium-high and bring to a boil.
- Cover, reduce heat to low and simmer for 1½-2 hours, or until black-eyed peas are tender.
- Remove ham hocks. Discard skin and bones. Chop meat into bite-sized pieces and return it to the pot.
- Add cilantro and sherry; stir until well combined.
- Garnish with additional cilantro and a spoonful of sour cream before serving.
Notes
For a vegetarian version of this soup, omit the bacon and ham hocks and use vegetable broth instead of chicken broth.
Nutrition
Calories: 472kcal | Carbohydrates: 30g | Protein: 35g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 449mg | Potassium: 1015mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3256IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 5mg
