Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 ham hock (optional, omit for a vegetarian version)
- 4 cups chicken or vegetable broth
- 3 cups water
- 2 cups dried black-eyed peas, soaked overnight and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
- If using, add the ham hock to the pot. Pour in the chicken or vegetable broth, water, and add the black-eyed peas.
- Stir in the diced tomatoes, smoked paprika, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce the heat and simmer, covered, until the peas are tender, about 1 to 1.5 hours.
- Remove the ham hock, shred the meat, and return the meat to the pot (if used).
- Serve hot, garnished with fresh parsley.
Notes
- You can add other vegetables like diced potatoes or spinach for extra nutrition.
- For a smokier flavor, consider adding a pinch of cayenne pepper or a dash of liquid smoke.
- The soup’s flavor develops over time, making it even better the next day.
- Prep Time: 10 minutes (+ overnight soaking for peas)
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 250 kcal (more if using ham hock)
- Sugar: 5 g
- Sodium: 600 mg (varies with broth used)
- Fat: 4 g (more if using ham hock)
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg