Description
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.
Ingredients
Units
Scale
- 1 Ham Bone (ideally with some meat still on it)
- 2 cups Black Eyed Peas (soaked for at least one hour)
- 1/4 cup Ground Spicy Pork Sausage
- 1 1/2 cups Water
- 2 Bay Leaves
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Paprika
- 1/4 teaspoon Ground Chipotle
- 1 teaspoon Sea Salt
- 1/2 Medium Onion (diced)
- 3 Garlic Cloves (sliced)
- 1 Tablespoon Avocado Oil
- Avocado (for serving)
Instructions
- 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.
Notes
- Soaking the black-eyed peas helps to reduce cooking time and make them more digestible.
- Adjust the seasoning to your preference, especially if the ham bone is already salty.
- Be careful while handling the ham bone as it can be hot.
- Fresh avocado adds a creamy texture and richness to the soup.
- Prep Time: 15 mins
- Soaking Time: 65 mins
- Cook Time: 60 mins
- Category: Soup
- Method: Boiling
- Cuisine: American