Black Eye Pea with Ham Soup
"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!"
Ingredients
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- Garnish
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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.