Black Eyed Peas Soup Recipe

🧂 Ingredients

• 1 pound black-eyed peas (453g)
• 1/2 pound bacon

  chopped – about 7-8 slices (226g)
• ½ pound ham hocks

  226g
• 1 large onion

  chopped
• 1 large bell pepper

  chopped (use jalapeno, serrano, or hotter for spicy)
• 2 stalks celery

  chopped
• 5 cloves garlic

  chopped
• 2 cups chopped collard greens
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes

  optional for spicy
• 6 cups chicken broth

  1.5-1.7L
• 1-2 bay leaves
• Salt and pepper to taste
• 1-2 tablespoons apple cider vinegar

  optional
• For Serving. Fresh chopped parsley, red pepper flakes

Instructions

• 1 Sort the dried black-eyed peas and pick out any debris. Rinse, then add to a
  large bowl and cover with 5 cups cold water. Let sit for 2-3 hours. (You can
  also boil them over high heat for 1 minute, then cover and let sit for 1 hour).
• 2 Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until
  slightly crispy, about 5 minutes.
• 3 Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the
  vegetables are softened.
• 4 Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.
• 5 Add the collard greens and stir. Cook for 2-3 minutes.
• 6 Add the spices and stir, then pour in the chicken broth, along with the bay
  leaves and salt and pepper to taste.
• 7 Drain the black eyed peas and add them to the pot.
• 8 Bring to a boil, then reduce heat to low. Cover and simmer for at least 30
  minutes, stirring occasionally, until the beans are tender to your preference.
  Simmer longer as needed for larger ham hocks and creamier black eyed peas.
• 9 Remove the ham hocks and bay leaf. Pick the meat from the bones and add back to
  the soup pot. Skim any fat from the surface.
• 10 Stir in apple cider vinegar and adjust for salt and pepper.
• 11 Serve into bowls and garnish with fresh chopped parsley and red pepper flakes.

Nutrition Info