A rich and filling soup with big flavors and lots of protein is just what the doctor ordered to help you power through the winter.
That’s right Fergie is back! Okay it’s not The Black Eyed Peas, it’s just some awesome regular black-eyed peas. Strangely, I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?
If you end up with a ham bone and don’t know what to do with it? Instead of making stock try making some black-eyed peas with it. The ham bone, often left over from a big family meal, is the star of this soup. It gives the soup a deep, meaty flavor and infuses the broth with a smoky, savory taste. The longer the bone simmers in the broth, the more flavor it releases.
Black-eyed peas, the main legume in this soup, are not only super-tasty but indeed also packed with protein and fiber. They provide a creamy texture and a slightly nutty flavor, making the soup both delicious, filling and nutritious.
Step by Step Guide to Making Ham Bone Soup with Black Eyed Peas
- Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.
Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.
Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.
Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.
Brian Staffield has been interested in food ever since he was a child experimenting in the kitchen. He received his Bachelor of Arts in English from Oregon State University, and continues his passion for food and writing at his blog, Cooking with B.S.