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Black-Eyed Pea Soup

A hearty soup of dried black-eyed peas, smoked ham hock, bacon and collard greens simmered with rice.

From Food Network by Food Network Kitchen

black-eyed peassouphamcollard greenssouthern
Illustration of Black-Eyed Pea Soup
Illustration

Ingredients

  • 1 smoked ham hock
  • 2 carrots, large, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • kosher salt and freshly ground black pepper
  • 1/2 cup rice blend
  • 5 slices bacon, thick-cut
  • 2 tbsp extra-virgin olive oil
  • 4 cups low-sodium chicken broth
  • 1 lb dried black-eyed peas, about 2 1/2 cups
  • 1 1/2 cups frozen chopped collard greens, thawed
  • 1 onion, large, diced
  • water

Steps

1Soak the peas

  1. Sort through the 1 lb dried black-eyed peas and pick out any pebbles or other debris.
  2. Rinse the peas under cold water.
  3. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water.
  4. Bring to a boil over high heat.
  5. Boil for 1 minute.
  6. Remove from the heat, cover and let the peas soak for 1 hour.

2Cook the bacon and vegetables

  1. Cook the 5 slices bacon in a large skillet over medium heat until crispy, 6 to 8 minutes.
  2. Transfer the bacon to a paper towel-lined plate to cool.
  3. Add the 2 tbsp extra-virgin olive oil to the skillet with the bacon fat.
  4. Add the 1 large onion, diced.
  5. Add the 2 large carrots, diced.
  6. Add the 2 ribs celery, diced.
  7. Cook, stirring frequently, until tender, about 10 minutes.
  8. Add the 1 1/2 cups frozen chopped collard greens, thawed.
  9. Add the 3 cloves garlic, minced.
  10. Cook until the garlic is fragrant, about 1 minute.
  11. When cool, crumble the bacon and set aside.

3Simmer the soup

  1. Add the vegetables to the Dutch oven.
  2. Add the 4 cups low-sodium chicken broth.
  3. Add the 1 smoked ham hock.
  4. Add the crumbled bacon.
  5. Add the 1/2 cup rice blend.
  6. Add 4 cups water.
  7. Bring the mixture to a boil over medium-high heat.
  8. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.

4Finish the soup

  1. Remove the ham hock from the Dutch oven.
  2. Discard the skin and bone.
  3. Chop the meat into small pieces.
  4. Return the meat to the Dutch oven.
  5. Season the soup with kosher salt and freshly ground black pepper.