Black Eyed Pea Soup with Ham Hocks and Collard Greens Recipe
Hearty and flavorful Black Eyed Pea Soup simmered with smoky ham hocks, fresh vegetables, and collard greens, perfect for a comforting meal. This recipe combines tender black-eyed peas with crispy bacon, aromatic herbs, and a splash of cooking sherry for depth of flavor.
- Prep Time: 12 hours 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 14 hours 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
Beans and Meat
- 16 oz. dried black-eyed peas
- 4 oz. bacon, diced
- 2 pounds smoked pork ham hocks (or leftover ham bone)
Vegetables and Aromatics
- 1 large yellow onion, diced
- 3 ribs celery, chopped
- 3 large carrots, peeled and diced
- 2 tsp minced garlic
- 1 14.5-oz. can petite diced tomatoes, undrained
- 4 cups chopped fresh collard greens, stems removed
Liquids and Seasonings
- 1 Tbsp olive oil
- 6 cups low-sodium chicken broth
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 Tbsp fresh chopped cilantro (plus more for garnishing)
- 2 Tbsp cooking sherry
For Serving
- Sour cream
Instructions
- Soak the Peas: Place black-eyed peas in a large bowl or pot and cover with water at least 3 inches above the peas. Soak them overnight to soften. Drain and set aside before cooking.
- Cook the Bacon: Heat a large stock pot or Dutch oven over medium heat. Add diced bacon and cook for 6-8 minutes until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and leave the bacon fat in the pot.
- Add Olive Oil: Pour 1 tablespoon olive oil into the pot with the bacon fat to help sauté vegetables.
- Sauté Vegetables: Add diced onion, chopped celery, and diced carrots to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables are tender.
- Add Garlic: Stir in minced garlic and sauté for an additional 1 minute to release its aroma.
- Add Remaining Ingredients: Stir in drained black-eyed peas, undrained diced tomatoes, collard greens, chicken broth, ham hocks, crispy bacon, salt, pepper, oregano, and thyme. Mix well to combine all ingredients.
- Bring to a Boil: Increase the heat to medium-high and bring the soup to a boil.
- Simmer the Soup: Cover the pot, reduce heat to low, and let simmer for 1½ to 2 hours, or until black-eyed peas are tender and flavors meld together.
- Prepare the Ham Meat: Remove the ham hocks from the pot. Discard the skin and bones, chop the meat into bite-sized pieces, and return the meat to the soup.
- Flavor with Cilantro and Sherry: Stir in fresh chopped cilantro and cooking sherry, mixing well to enhance the soup’s depth of flavor.
- Serve: Ladle soup into bowls, and garnish with additional fresh cilantro and a spoonful of sour cream for a creamy finish.
Notes
- Soaking the black-eyed peas overnight reduces cooking time and helps achieve a tender texture.
- You can substitute leftover ham bone if smoked pork ham hocks are unavailable, but adjust simmering time accordingly.
- Low-sodium chicken broth allows you to control the salt level better for a healthier option.
- For a vegetarian version, omit the ham hocks and bacon, and use vegetable broth instead.
- Leftovers taste even better the next day as flavors continue to develop.
Keywords: black eyed pea soup, southern soup, ham hock soup, collard greens soup, hearty bean soup
