Southern-Style Black Eyed Peas and Ham Soup

Name: Southern-Style Black Eyed Peas and Ham Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cans (15.5 oz. each Allens® Black Eyed Peas, rinsed and drained); 1 Tbsp. vegetable oil; 1 cup 4 oz. diced ham; 1 cup each finely chopped onion (carrots and green bell pepper); 4 cups 32 oz. chicken or beef broth; 1 cup uncooked instant white rice (optional); 1 tsp. each minced garlic fresh or dried thyme; Hot sauce (to taste)

Southern-Style Black Eyed Peas and Ham Soup

Print Recipe

This classic Southern side dish easily becomes a hearty soup with the addition of broth. Serve with cornbread and pass the hot sauce!

Course Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Ingredients

2 cans 15.5 oz. each Allens® Black Eyed Peas, rinsed and drained
1 Tbsp. vegetable oil
1 cup 4 oz. diced ham
1 cup each finely chopped onion carrots and green bell pepper
4 cups 32 oz. chicken or beef broth
1 cup uncooked instant white rice optional
1 tsp. each minced garlic fresh or dried thyme
Hot sauce to taste

Instructions

Heat oil over medium-high heat in a large saucepan or Dutch oven. Add ham and brown well, stirring occasionally. Add onion, carrots and bell pepper; cook 5 to 7 minutes, stirring frequently, until vegetables are soft and beginning to brown.
Stir in broth, black eyed peas, rice, if desired, garlic and thyme. Bring to a boil, reduce heat and simmer 10 minutes. Season to taste with hot sauce.

Notes

VARIATION: Prepare recipe as directed, except:

Side Dish Black Eyed Peas & Ham – In Step 2, omit broth and rice. Stir in black eyed peas, garlic and thyme and cook 3 to 5 minutes over medium heat, stirring constantly. Season to taste with hot sauce.