Description
Hearty ham bone soup with black-eyed peas, a perfect warming winter meal. Simple ingredients create big flavor.
Ingredients
Units
Scale
- 1 Ham Bone (ideally with some meat still on it)
- 2 cups (473 ml) Black Eyed Peas (soaked for at least one hour)
- 1/4 cup Ground Spicy Pork Sausage
- 1 1/2 cups (355 ml) 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
- Place beans in a large pot, cover with water, add salt, bring to a boil, turn off the heat, and let soak for one hour. Rinse and drain.
- Preheat your oven to 375°F (190°C). Place the ham bone in a Dutch oven and roast for 30 minutes, or until fragrant.
- Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Add ground pork sausage and roast for another 10 minutes.
- Transfer the Dutch oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir, bring to a boil, reduce to a simmer, and cook for 25 minutes, or until peas are tender.
- Discard the ham bone, any cartilage, and bay leaves. Serve hot, garnished with avocado slices.
Notes
- For a richer flavor, use a smoked ham bone.
- If you don’t have avocado oil, substitute with olive oil or vegetable oil.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 20 minutes
- Soaking Time: 65 mins
- Cook Time: 65 minutes
- Category: Soup
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 25
- Cholesterol: 80