Black-Eyed Pea & Ham Hock Soup
"I've used frozen black-eyed peas for this soup, but don't use canned, they are too soft. If using frozen, reduce cooking time per pkg directions or until tender. Don't skip the essential step of simmering the ham hocks in chicken stock. The flavor and aroma are what makes this soup extraordinary. You could also substitute a nice ham bone for the ham hocks. I have also used fresh baby spinach instead of the collards. This soup is wonderful served with buttermilk cornbread! Prep time includes overnight soaking of dry black-eye peas. Adapted from Chef Virginia Willis' cookbook, Bon Appetit, Y'all."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (271.9 g)
- Calories 373.1
- Total Fat - 29.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 12.5 mg
- Sodium - 366.7 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 4.3 g
- Sugars - 5.1 g
- Protein - 17.5 g
- Calcium - 66.2 mg
- Iron - 2 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place peas in large bowl, add water to cover. Soak overnight. Discard any floaters and drain before cooking.
Step 2
Bring stock and ham hocks to a boil over high heat. Decrease heat to low, simmer until flavors have married, at least 30 minutes.
Step 3
In a Dutch oven, heat oil over medium heat. Add onion, carrots, celery, cook til soft and translucent, 3-5 minutes. Add garlic and cook til fragrant, 30-45 seconds. Drain peas and add to pot. Add red pepper flakes and ham hocks with stock to cover. Bring to a boil over high heat, decrease heat to low, simmer til peas are tender, 2 to 2 1/2 hours.
Step 4
Just before serving, bring soup to boil over high heat. Add the collards and stir to combine. Cook until wilted, about 5 minutes, then taste and adjust seasoning with salt and pepper.
Step 5
Ladle into warm bowls, serve immediately.
Tips
No special items needed.
1 Reviews
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