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New Year's Day Black-Eyed Pea Soup

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Submitted by GKO755

Black-eyed pea soup slow-simmered with a ham bone for New Year’s Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

YIELD

6 servings

PREP

45 min

COOK

4 hrs

READY

24 hrs

Down South, eating black-eyed peas on New Year’s Day is how you start the year right. This slow-simmered soup takes dried peas, a meaty ham bone, and a good long afternoon on the back of the stove to turn into something rich, smoky, and deeply satisfying.

The overnight soak gets the peas ready for their slow simmer. Four hours sounds like a lot, but that’s what it takes for the ham bone to give up all its flavor and the peas to turn silky. Mashing a cup of the cooked peas and stirring them back in thickens the broth naturally, no flour or cream needed.

Serve it steaming over fresh white rice. The rice soaks up that smoky, peppery broth like a sponge.

Chef Tips

  • Don’t skip the overnight soak. It cuts cooking time and helps the peas cook evenly so you don’t end up with half-crunchy beans.
  • Start early in the day. These peas want a good 4 hours at a gentle simmer, not a hard boil. Low and slow is the way.
  • Check the water level every hour or so and add more if the pot gets dry. The peas absorb a lot.
  • Wait until the end to taste for salt. The ham bone adds quite a bit of saltiness as it simmers.

Variations

  • Add a smoked turkey leg instead of ham bone for a different kind of smokiness.
  • Stir in chopped collard greens during the last 30 minutes for a full Southern New Year’s spread in one pot.
  • Finish each bowl with a splash of hot sauce and a squeeze of lemon for brightness.

Ingredients

2 473
CUPS ML BLACK-EYED PEA
ried
2 2
QUARTS QUARTS WATER
ore if needed *
1 1
EACH EACH HAM BONE
with trimmings *
3 3
MEDIUM EACH ONIONS
chopped
2 2
EACH BAY LEAVES *
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER

Directions

Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water.

Allow to soak overnight.

The next morning (start early-beans like to take their time), pour off the soaking water, and ham bone, 8 cups of water, onion and seasonings.

Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours.

Add more water if needed.

Remove and discard ham bone.

If the water looks a bit scant pour in 1 to 2 cups more.

When beans are good and tender remove about a cup full of the beans and mash well with some of the bean liquid.

This can be done in a blender, of course.

Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 66 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 594mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 9%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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