Ham Black-Eyed Pea Soup With Collard Greens

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.

First wash and soak 2 pounds Black-Eyed Peas overnight. Drain.

In a large soup pot add: 

• 1 tablespoon Butter
• 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
• 3 whole Diced Carrots

Add: 

• 5 cloves Minced Garlic
• 2 teaspoons Thyme
• 2 teaspoons Rosemary
• 2 whole Bay Leaves

Cook until garlic, and herbs are softened, and fragrant.

Stir in:

•  Soaked Black-Eyed Peas
• 1 Meaty Ham Bone
• 4 cups Chicken Stock
• 8 cups Water
• 1 teaspoons Smoked Paprika
• 1/2 teaspoon Cayenne Pepper

Bring to a simmer, reduce heat to low, and cook for 4-5 hours until beans are tender.

Roll 1 large Bunch Collard Greens, and slice 1/4" thick strips.

Heat 2 tablespoons Butter or Olive Oil in a skillet. Add Collard Greens, and sprinkle with a Few Dashes Cayenne Pepper to taste.

Drizzle with 1 tablespoon Red Wine Vinegar, and stir until well combined. Cook greens until tender.

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.

Serve Ham Black-Eyed Pea Soup topped with Collard Greens, and cornbread. Rib sticking, hearty, and delicious! 

You might like these other favorite recipes:

• Collard Greens Recipe
• Red Beans and Rice
• Crock Pot Chipotle Ham and Bean Soup
• Tuscan Ham and Bean Soup

Black Eyed Peas, Black Eyed Pea Soup, Black Eyed Peas and Collard Soup, Black Eyed Pea Soup Ham, Ham Soup, Ham and Bean Soup, Soup Recipe, Collard Greens, Black Eyed Peas with Ham Bone, Serena Bakes Simply From Scratch, Recipe, Soup Recipe, new years day recipe,

Black Eyed Peas, Recipe, Ham Bone Recipe, Soup Recipe, new years day recipe,

American

Yield: 10

Author: Serena Bakes Simply From Scratch

Ham Black-Eyed Peas with Collard Green

Ham Black-Eyed Peas with Collard Greens recipe is a thick hearty creamy soup and a great use for leftover ham from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 12 H & 20 Mcook time: 5 hourtotal time: 17 H & 20 M

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 Garlic, Minced
• 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 or to taste
• Salt and Pepper To Taste, once beans are tender

Collard Greens

• 1 bunch Washed Collard Greens, Stems Removed and Sliced 1/4" thick
• 2 tablespoons Butter Or Olive Oil
• Cayenne Pepper To Taste
• 1 tablespoon Red Wine Vinegar

instructions:

How to cook Ham Black-Eyed Peas with Collard Green

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.
2. Add collard greens, cayenne pepper, and red wine vinegar.
3. Stir until well combined, and cook until desired tenderness.
4. Salt collard greens if desired.

To Assemble

1. Serve soup topped with collard greens.

Calories
442

Fat (grams)
67

Carbs (grams)
66

Net carbs
37

Sugar (grams)
6

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2016/11/ham-black-eyed-pea-soup-collard.html

©2016 Serena Bakes Simply From Scratch

Did you make this recipe?

Tag @serenabakessimplyfromscratch on instagram and hashtag it #SerenaBakesSimplyFromScratch

Created using The Recipes Generator