Easy Black-Eyed Peas & Ham Soup Recipe Kicks Off the New Year With Luck by Elisa Schmitz
Black-eyed peas are beans thought to have been brought to the West by enslaved Africans as early as the 1600s. Also known as cowpeas, black-eyed beans or goat peas, black-eyed peas are rich in fiber and protein, as well as numerous vitamins and minerals (check out the health benefits of black-eyed peas).
But black-eyed peas may be best known for bringing good luck in the New Year. For many people, especially those in the South, eating black-eyed peas is a New Year's tradition. That's why I kicked off the New Year by making this easy black-eyed peas and ham soup recipe.
I had lots of ham leftover from the holidays, so this soup came together easily. This black-eyed peas, ham, bean and vegetable soup recipe uses both fresh and pantry ingredients, and it’s flexible enough that you can swap any vegetables you may or may not have on hand. Throw whatever veggies you have right into the pot!
Here's what you need in order to make this good luck soup recipe: olive oil, black-eyed peas, ham, potatoes, broccoli, carrots, celery, onions, garlic, diced tomatoes and chicken broth. You can use low-sodium broth to reduce sodium.
This simple black-eyed peas and ham soup recipe is quick to make, and the fresh vegetables pack a nutritious punch. Regardless if it brings you luck or not, it’s pure comfort in a bowl. This savory soup recipe is ready in only about 40 minutes, so it’s great for weeknight dinners (and even better for lunch the next day). Freeze some for meal planning purposes!
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/2 cup onion, diced
- 8 ounces fresh baby carrots, diced
- 1 broccoli crown, chopped
- 2 small potatoes, peeled and diced
- 1 small bunch celery, diced
- 64 ounces (2 boxes) chicken broth
- 2 cans (15 ounces each) black-eyed peas
- 1 can (15 ounces) diced tomatoes, with liquid
- 1 1/2 pounds cooked ham, diced
- 2 tablespoons Dijon mustard
Helpful Products
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Can Opener
- Airtight Containers
- Dutch Oven
Recipe Notes
- If you don't have black-eyed peas, you could use split peas or even cannellini beans, if desired.
- Feel free to swap in or add your favorite vegetables to this soup.
- You can add more Dijon mustard if you prefer more Dijon flavor.
- Serve this soup with fresh, warm bread or breadsticks, if you like.
- Store leftovers in an airtight container in the refrigerator. This soup also freezes well.
Here's how to make it:
- To a large soup pot over medium heat, add the olive oil, garlic and onions. Stir to combine. Add the carrots, broccoli, potatoes and celery and sauté until tender but firm, about 5 minutes. Season with salt and pepper, if desired.
-
Add the chicken broth, black-eyed peas, tomatoes, ham and mustard to the soup pot. Stir to combine.
-
Bring to a gentle simmer and cook about 25 minutes.
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Serve soup with crusty bread, if desired.
Nutrition Facts Per Serving
Calories: 414
Total Fat: 18.5g
Saturated Fat: 5.4g
Cholesterol: 78mg
Sodium: 3888mg
Total Carbohydrate: 22g
Dietary Fiber: 5.9g
Total Sugars: 6.7g
Protein: 37.9g
Vitamin D: 0mcg
Calcium: 100mg
Iron: 4mg
Potassium: 1335mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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