Black Eye Pea with Ham Soup
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!"
- 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
Over medium-high heat stock pot and add the olive oil.
Once oil is shimmering, add the onions, bell peppers and celery to the pot and cook until softened, 4 to 5 minutes.
Add minced garlic to the pot and saute until fragrant, about 30 seconds.
Add the ham with bone and black eye peas, and saute for 4 to 5 minutes.
Add the chicken stock and bay leaves to the pan and bring to a boil.
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.
Remove the meat from the skin and bones and discard skin and bones.
Return the meat to the pot, adding the creole seasoning, salt, and pepper.
Bring the soup again to a boil, then serve, with each bowl of soup garnished with chopped chives.
Tips & Variations
No special items needed.