Black-Eyed Pea Soup Recipe | Recipe Iseasy Kitchen

Whip up this hearty Black-Eyed Pea Soup for a comforting, flavor-packed meal that brings Southern soul to your table. Crispy bacon, smoky ham hock, and tender veggies make every spoonful irresistibleperfect for cozy nights!

Ingredients ():

1 pound dried black-eyed peas (about 2 cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1 cup frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
cup rice blend
Kosher salt and freshly ground black pepper

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Instructions:

Sort through the peas, discarding any stones. Rinse well under cold water. In a 5-quart Dutch oven, cover with 5 cups cold water. Bring to a boil over high heat for 1 minute. Remove from heat, cover, and soak for 1 hour.
In a skillet over medium heat, cook bacon until crispy, 6-8 minutes. Drain on paper towels, crumble, and reserve. Add oil to bacon fat. Saut onion, carrots, and celery until tender, about 10 minutes. Stir in collard greens and garlic; cook 1 minute until fragrant.
Add sauted veggies to Dutch oven with broth, ham hock, bacon, rice, and 4 more cups water. Bring to a boil, then simmer covered until peas and rice are tender, 45-60 minutes.
Remove ham hock, discard skin and bones, shred meat, and return to soup. Season with salt and pepper to taste. Serve hot and savor the warmth!