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Ham Hock Soup with Black Eyed Peas

Tender, smoky, and salty ham falls off the bone when you make Ham Hock Soup. Black Eyed Peas soak up the flavor of the perfectly seasoned rich broth. Grab a slice of crusty bread to soak up every last drop!

 

Ingredients

Instructions

  1. Stovetop
  2. Saute the onions and celery in the fat in a stock pot over medium-high until they are tender.
  3. Add the garlic for saute for 1 more minute.
  4. Add the black eyed peas, ham hock, chicken stock, water, herbs,and spices.
  5. Bring it to a boil.
  6. Reduce the heat to low, cover, and simmer for 3 hours, until the peas and the ham are tender. Remove the ham, picking meat from the bones and shredding it.
  7. Return the meat to soup.
  8. Serve with a sprinkling of fresh parsley and a crusty bread.
  9. Instant Pot
  10. Saute the onions and celery in the fat in a skillet over medium-high until they are tender.
  11. Add the garlic for saute for 1 more minute.
  12. Add the sautéed vegetables along with the black eyed peas, ham hock, chicken stock, water, herbs, and spices to the Instant Pot.
  13. Set the timer to Manual: 30 minutes.
  14. Release the pressure when it's done cooking.
  15. Remove the ham, picking meat from the bones and shredding it.
  16. Return the meat to soup.
  17. Serve with a sprinkling of fresh parsley and a crusty bread.

Recipe by Reformation Acres at https://www.reformationacres.com/2016/11/ham-hock-black-eyed-pea-soup.html