Black-eyed Pea Soup with Ham


Prep Time: 30 min                        Cook Time: 3 hours                              Servings: 8-10                              

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 1-1/2 cups smoked ham, cubed or chopped
  • 1 large carrot, scrubbed and thinly sliced or diced
  • 1 large celery stalk, rinsed and thinly sliced or diced
  • 1/2 cup sweet onion, coarsely chopped
  • 1/2 teaspoon ground white pepper
  • 1 can (15 oz) fire-roasted, diced tomatoes, with juice (I always use Hunt's brand)
  • 3/4 cup fresh Italian parsley, coarsely chopped
  • 2-3 chicken bouillon cubes (I always use Knorr brand)
  • few dashes of Tabasco sauce or your favorite brand of Cajun-style hot sauce (for serving)
  • few teaspoons more chopped fresh Italian parsley, for garnish


1. Combine black-eyed peas with 2 quarts of water in a large Dutch oven. Bring the pot to a rolling boil, reduce heat, cover the pot and allow it to simmer for an hour, stirring occasionally. Check the tenderness of the black-eyed peas at the one hour mark, add another quart of water and cover and allow it to simmer for another hour. The beans should be fork tender at the 2 hour mark. 


2. Add the ham, carrots, celery, onion, pepper, tomatoes, parsley to the pot plus another cup or two of water, as it's needed. Add two of the bouillon cubes to the pot, bring back to a simmer and stir the soup. Allow the soup to simmer for 30 minutes to one hour or until all the vegetables and beans are tender to your preference. Adjust seasonings and add the last bouillon cube if desired before your remove the pot from the heat. 


3. Garnish with a few dashes of hot sauce, if desired, and chopped fresh parsley. Serve with warm buttered rolls or cornbread. Enjoy!


Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.