Description
A hearty and flavorful black-eyed pea soup made with smoked ham hock.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 2 cans, drained)
- 1 smoked ham hock
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/4 teaspoon cayenne pepper (adjust to taste)
Instructions
- Soak dried black-eyed peas overnight or use canned peas for convenience.
- Heat oil in a large pot over medium heat; sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in the ham hock and chicken broth; bring to a gentle boil.
- Add soaked (or drained) black-eyed peas; season with cayenne pepper and salt if desired. Reduce heat and simmer for about an hour or until tender.
- Serve hot as a main dish or alongside cornbread or rice.
Notes
- This soup can be made with canned black-eyed peas for a quicker option.
- Adjust the level of cayenne pepper according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg