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Posted by / Friday, November 18, 2016

Ham Black-Eyed Pea Soup With Collard Greens

Ham Black-Eyed Pea Soup With Collard Greens a great use for leftover holiday ham!
Brrr... It's been rather chilly the last few days, leaving me craving any kind of hearty soup. I love Ham Black-Eyed Pea Soup with Collard Greens since it's thick and creamy. The perfect comfort food on a cold day.

If your lucky enough to have leftover ham after the holidays Ham Black-Eyed Pea Soup with Collard Greens is a favorite use in our house, and a must have for  New Years Day. I like adding the sautéed collard greens to the top for an additional pop of flavor. According to superstition Black-Eyed Peas will bring you prosperity in the New Year. I'm not one to mess with tradition when it entails a hearty bowl of comfort.

Comforting, and hearty, the perfect soup to warm your bones at the end of a cold day!
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First wash and soak 2 pounds Black-Eyed Peas overnight. Drain.
In a large soup pot add 1 tablespoon Butter, and 1 tablespoon Olive Oil. Heat until hot, and add 1 whole Medium Sized Diced Onion, sauté until starting to caramelize. Stir in 3 stalks Diced Celery, and 3 whole Diced Carrots.
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Add 5 cloves Minced Garlic, 2 teaspoons Thyme, 2 teaspoons Rosemary, and 2 whole Bay Leaves. Cook until garlic, and herbs are softened, and fragrant. 
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Stir in soaked Black-Eyed Peas, 1 Meaty Ham Bone, 4 cups Chicken Stock, 8 cups Water, 1 teaspoons Smoked Paprika, and 1/2 teaspoon Cayenne Pepper. Bring to a simmer, reduce heat to low, and cook for 4-5 hours until beans are tender.
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Roll 1 large Bunch Collard Greens, and slice 1/4" thick strips.
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Heat 2 tablespoons Butter or Olive Oil in a skillet. Add Collard Greens, and sprinkle with a Few Dashes Cayenne Pepper to taste.
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Drizzle with 1 tablespoon Red Wine Vinegar, and stir until well combined. Cook greens until tender.
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Remove ham from soup. Remove meat from bone. Discard bone, chop ham, and add back into soup. Season soup with Salt and Pepper, to taste.
Ham Black-Eyed Pea Soup with Collard Greens said to bring good luck in the New Year!
Serve Ham Black-Eyed Pea Soup topped with Collard Greens, and cornbread. Rib sticking, hearty, and delicious! 







yield: 10 Servingsprint recipe

Ham Black-Eyed Pea Soup With Collard Greens

A thick and hearty soup Ham Black-Eyed Pea Soup with Collard Greens is a great use for leftover ham.
prep time: 20 MINScook time: 5 hourtotal time: 5 hours and 20 mins

INGREDIENTS:

Ham Black-Eyed Pea Soup
  • 2 pounds Black Eyed Peas, Cleaned and Soaked Overnight
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1 whole Medium Sized Onion, Diced
  • 3 stalks Celery, Diced
  • 3 whole Carrots, Diced
  • 5 cloves Minced Garlic
  • 2 teaspoons Thyme
  • 2 teaspoons Rosemary
  • 2 whole Bay Leaves
  • 1 meaty Ham Bone (about 1 1/2 pounds)
  • 4 cups Chicken Stock
  • 8 cups Water
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cayenne Pepper
  • Salt and Pepper To Taste, once beans are tender
Collard Greens
  • 1 bunch Washed Collard Greens, Sliced 1/4" thick
  • 2 tablespoons Butter Or Olive Oil
  • Cayenne Pepper To Taste
  • 1 tablespoon Red Wine Vinegar

INSTRUCTIONS:

Ham Black-Eyed Pea Soup
  1. In a large soup pot heat butter and olive oil until hot. Add onion and cook until starting to caramelize. Stir in celery, carrot, garlic, thyme, rosemary, and bay leaves. Cook until garlic is softened and fragrant about 1 minute.
  2. Stir in soaked beans, ham, chicken stock, water, paprika, and cayenne. Bring to a simmer, reduce heat to low, and cover. Cook for 4-5 hours, stirring occasionally, until beans are tender.
  3. Remove ham from bone, chop, and stir back into soup.
  4. Taste soup, salt, and pepper, to taste.
Collard Greens
  1. In a skillet heat butter or olive oil until hot. Add collard greens, cayenne pepper, and red wine vinegar. Stir until well combined, and cook until desired tenderness. Salt collard greens if desired.
To Assemble
  1. Serve soup topped with collard greens.
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Ham Black-Eyed Pea Soup with Collard Greens. A great use for leftover holiday ham!

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Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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