Black Eye Pea with Ham Soup

25m
Prep Time
3h
Cook Time
3h 25m
Ready In

Recipe: #14563

October 13, 2014



"I had some leftover ham with bone to use up the other day and found this recipe. Originally an Emeril Lagasse recipe that I have recreated to suit my own taste. I hope you will enjoy this soup as much as we do!"

Original is 8 servings
  • Garnish

Nutritional

  • Serving Size: 1 (126.5 g)
  • Calories 138.7
  • Total Fat - 5.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 30.5 mg
  • Sodium - 457.9 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3 g
  • Protein - 7.3 g
  • Calcium - 89.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Over medium-high heat stock pot and add the olive oil.

Step 2

Once oil is shimmering, add the onions, bell peppers and celery to the pot and cook until softened, 4 to 5 minutes.

Step 3

Add minced garlic to the pot and saute until fragrant, about 30 seconds.

Step 4

Add the ham with bone and black eye peas, and saute for 4 to 5 minutes.

Step 5

Add the chicken stock and bay leaves to the pan and bring to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham and peas are tender, about 3 hours. Remove the ham bone from the soup and set aside until cool enough to handle.

Step 7

Remove the meat from the skin and bones and discard skin and bones.

Step 8

Return the meat to the pot, adding the creole seasoning, salt, and pepper.

Step 9

Bring the soup again to a boil, then serve, with each bowl of soup garnished with chopped chives.

Tips


No special items needed.

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