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Top view of Southern-Style Black Eyed Peas and Ham Soup in a White Bowl

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.