Black-Eyed Pea & Ham Soup

By | Wednesday September 17th, 2014

Black-Eyed Pea & Ham Soup

black eyed peas

Prep time: 10 minutes | Cook time: 20 minutes | Number of Servings: 4-6


  • • 1 Tablespoon vegetable oil
  • • 1 medium onion, chopped
  • • 1 clove garlic, chopped
  • • 1/2 pound collard greens, chopped
  • • 1 cup low-sodium chicken broth
  • • 3 cups water
  • • 2 (16 ounce) cans of black-eyed peas, drained
  • • 4 ounces ham, diced
  • • Salt and pepper (optional)
  • • 2 teaspoons vinegar


  1. Chop onion, garlic and dice ham. Place them in a 3 quart saucepan with oil over medium heat. Stir occasionally until onion is pale gold.
  2. Wash collard greens. Discard stems and center ribs. Finely chop greens. Add to pan with water and chicken broth. Simmer until collards are tender, about 20 minutes.
  3. Place half of the drained peas in bowl; mash with a fork. Stir all peas into soup with ham. Simmer for 5 minutes.
  4. Add salt and pepper to taste. Stir in vinegar before serving.
Adapted from Washington State University Extension Food $ense
This recipe is high in Protein, Fiber, Iron, Vitamin A and C! Click here for the Nutrition Facts. Not sure what to look for? Check out our page on How to Read a Nutrition Label to find out!

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