Black-Eyed Pea and Ham Hock Soup

Pork
Black-Eyed Pea and Ham Hock Soup
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11
380
3

Description

Ah, so…ul satisfying. Chock full of lots of black-eye peas and veggies, this soup is a full meal in itself. As seen on Turner South’s Home Plate cooking show

Ingredients

  • 4 pork hocks (smoked)
  • 1 3/4 cups dried black-eyed peas
  • 1 tablespoon canola oil
  • 2 cups onions (chopped)
  • 1 1/2 cups celery (chopped)
  • 1 1/2 cups carrots (chopped)
  • 2 cloves garlic (minced, 1 teaspoon)
  • 8 cups chicken broth (low-sodium)
  • 1 teaspoon red pepper flakes (crushed)
  • 8 ounces collard greens (stems removed and cut into thin strips)
  • black pepper (To taste, freshly ground)

Directions

  1. 1Sort and wash beans; place in soup pot or large Dutch oven. Cover with water 6 cups cold water. Let stand for 8 to 12 hours. Drain beans. Wipe soup pot dry. Heat oil in pot. Add onions, celery, carrots and garlic. Cook over medium heat for 5-8 minutes or until almost tender, stirring occasionally. Stir in broth and red pepper into onion mixture. Add peas and pork hocks. Bring to boil. Reduce heat. Cover and gently simmer for 2-2 1/2 hours or until peas are tender. Remove pork hocks from soup. Cut meat from bones and chop. Add meat to soup; discard bones and skin. Cover and refrigerate until serving time.
  2. 2To serve, bring to soup to boil. Add collared greens; cook and stir just until greens are wilted. Spoon into bowls.
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NutritionView more

380Calories
Sodium72%DV1730mg
Fat34%DV22g
Protein73%DV37g
Carbs5%DV15g
Fiber20%DV5g

PER SERVING *

Calories380Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat4.5g23%
Trans Fat
Cholesterol135mg45%
Sodium1730mg72%
Potassium690mg20%
Protein37g73%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber5g20%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.