Ingredients
- 2 tablespoons oil (olive oil)
- 1 yellow onion, small dice
- 1/2 green bell pepper, small dice
- 1/2 cup celery, small dice
- 2 tablespoons minced fresh garlic
- 1 ham bone (preferably with some meat)
- 1 pound black-eyed peas (rinsed and picked through)
- 2 1/2 quarts chicken stock
- 2 bay leaves
- 1/2 teaspoon Creole Seasoning, or to taste
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Garnish
- 2 tablespoons chopped chives
How to Make
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Step 1: Over medium-high heat stock pot and add the olive oil.
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Step 2: Once oil is shimmering, add the onions, bell peppers and celery to the pot and cook until softened, 4 to 5 minutes.
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Step 3: Add minced garlic to the pot and saute until fragrant, about 30 seconds.
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Step 4: Add the ham with bone and black eye peas, and saute for 4 to 5 minutes.
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Step 5: Add the chicken stock and bay leaves to the pan and bring to a boil.
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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.
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Step 7: Remove the meat from the skin and bones and discard skin and bones.
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Step 8: Return the meat to the pot, adding the creole seasoning, salt, and pepper.
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Step 9: Bring the soup again to a boil, then serve, with each bowl of soup garnished with chopped chives.
We hope you enjoy this recipe!
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