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Cozy Lucky Black-Eyed Pea & Ham Soup – Easy Recipe

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This cozy lucky black-eyed pea and ham soup is thick without being heavy, smoky from the ham, and just a little bit rich in a way that feels like comfort without trying too hard. It’s perfect for New Year’s Day or any cold day when you need a warm, filling meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 dried bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 meaty ham bone or 2 cups diced cooked ham
  • 6 cups low-sodium chicken broth
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 cup water
  • Fresh parsley, chopped (for garnish)
  • Hot sauce (for serving)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Prep your vegetables. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch). Mince the garlic and set it aside separately.
  2. Sauté the aromatics. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 7-8 minutes, until the onion is translucent and the vegetables have softened slightly.
  3. Add the garlic and spices. Stir in the minced garlic, dried thyme, smoked paprika, and cayenne (if using). Cook for 1 minute, stirring constantly.
  4. Add the ham bone and broth. Place the ham bone (or diced ham) in the pot. Pour in the chicken broth and 1 cup of water. Add the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Bring to a boil, then simmer. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
  6. Add the black-eyed peas. After 30 minutes, remove the lid. If you used a ham bone, carefully take it out with tongs and set it on a plate to cool slightly. Once cool enough to handle, pick off any remaining meat and shred it into bite-sized pieces. Discard the bone and any gristle. Return the shredded ham to the pot. Add the drained and rinsed black-eyed peas. Stir gently.
  7. Simmer again. Bring the soup back to a gentle simmer. Cook, uncovered, for another 15-20 minutes. The peas should be tender but still holding their shape. Stir occasionally to prevent sticking.
  8. Season and adjust. Remove the bay leaf. Taste the soup and add salt and pepper as needed. If the soup is thicker than you like, stir in a little more water or broth until it reaches your preferred consistency.
  9. Serve and garnish. Ladle the soup into bowls. Garnish with fresh parsley and a few dashes of hot sauce, if you like. Serve with warm cornbread or crusty bread for dipping.

Notes

Don’t rush the mirepoix; properly sautéing the vegetables builds flavor. Use a ham bone if possible for deeper flavor. Rinse canned peas to remove excess sodium. Season with salt at the end, as ham and broth are already salty. The soup tastes even better the next day. Add black-eyed peas only in the last 15-20 minutes to avoid mushiness.

Nutrition

Keywords: black-eyed pea soup, ham soup, lucky soup, New Year's soup, cozy soup, easy soup recipe, comfort food

Find it online: https://spoonmira.com/cozy-lucky-black-eyed-pea-and-ham-soup-easy-recipe/