From the roundup: 24 High Protein Dinner Recipes Easy Enough for Busy Weeknights
A leftover ham bone tucked in the back of the fridge and two cans of black-eyed peas I had been meaning to use for weeks are what turned into this smoky black-eyed pea and ham soup. Ten minutes of chopping, everything into the Dutch oven, and it simmers on its own for about 25 to 30 minutes while I help with homework. The smoked paprika is doing real work here, pulling the broth into something that tastes long-cooked without any extra effort on your part. One hard lesson: ham saltiness varies a lot between a leftover holiday ham and deli ham, so hold off on adding any extra salt until you taste the finished soup, because I oversalted a batch once by seasoning early and not checking again before I ladled it out.
Why you will love this
- Uses canned black-eyed peas and pantry staples, so there is almost no shopping involved if you already have leftover ham.
- Smoked paprika builds a deep, slow-cooked flavor in under 30 minutes of actual simmer time.
- The black-eyed peas and ham together make this genuinely filling, not just brothy.
- Makes six servings, and the leftovers are noticeably better the next day once the broth settles.
- A Parmesan rind dropped into the pot while it simmers adds a savory depth that most people cannot identify but everyone notices.
Tips for success
- Do not rush the onion. Five full minutes over medium heat until soft and translucent is what builds the base of the broth. Undercooked onion leaves a sharp, raw edge in the finished soup.
- Toast the spices for 30 seconds in the oil before adding liquid. It sounds like a small step but smoked paprika in particular blooms and deepens when it hits the hot fat, which you will taste in the final bowl.
- If the soup thickens more than you want during the simmer, add a splash of broth and stir. It will continue to thicken as it sits off the heat, so pull it slightly looser than your target consistency.
- Taste for salt at the very end, not during. Ham releases salt into the broth as it cooks, so the soup is always saltier at the finish than it tastes at the 15-minute mark.
What to serve with it
- Cornbread is the classic move and it doubles as a way to scoop up the thick broth at the bottom of the bowl.
- A thick slice of crusty sourdough or a simple French loaf works just as well if you do not have time to bake.
- A simple green salad with a sharp vinaigrette cuts through the richness if you want something lighter on the side.
- Leftover soup the next day is good ladled over a scoop of white rice to stretch it further for lunch.
Substitutions
Canned navy beans or cannellini beans swap in directly for the black-eyed peas if that is what you have. Kielbasa sliced into coins replaces the diced ham and adds even more smokiness. Fire-roasted diced tomatoes work in place of regular diced tomatoes and bring a little extra depth to the broth. If you do not have smoked paprika, regular paprika plus a small pinch of cayenne gets reasonably close.
For a lighter version, use smoked turkey sausage and swap the chicken broth for low-sodium vegetable broth. The soup still has plenty of body from the peas and tomatoes. For picky eaters who object to visible tomato pieces, blend a quarter of the soup and stir it back in. It thickens the broth and the tomato flavor disappears into the background.
Make-ahead and storage
This soup is genuinely better the next day. The broth thickens overnight and the flavors settle together in a way that does not happen fresh off the stove. Cook it fully, let it cool, and refrigerate in an airtight container for up to 5 days. When reheating, add a splash of chicken broth and warm it over medium-low heat, stirring occasionally, because it will have thickened considerably in the fridge.
This soup freezes well. Portion cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop with a little extra broth to loosen it back up.
Smoky Black-Eyed Pea and Ham Soup
Ingredients
Equipment
Method
- Heat the olive oil in a Dutch oven or large heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until the onion is soft and translucent around the edges. Do not rush this step. Soft onion builds the base flavor of the whole soup.
- Add the minced garlic and diced ham to the pot. Stir and cook for 2 minutes. The ham will start to pick up a little color on the edges, which is exactly what you want. You should smell the garlic becoming fragrant.
- Sprinkle in the smoked paprika, black pepper, and red pepper flakes if using. Stir to coat the ham and onion in the spices and cook for 30 seconds. Toasting the spices briefly in the oil deepens their flavor before the liquid goes in.
- Add the drained black-eyed peas, diced tomatoes with their juices, chicken broth, salt, and the Parmesan rind if you have one. Stir everything together and bring the soup to a gentle boil over medium-high heat.
- Once it boils, reduce the heat to medium-low. Let the soup simmer uncovered for 25 to 30 minutes, stirring occasionally. The liquid will reduce slightly and the soup will thicken to a hearty, stew-like consistency. Remove and discard the Parmesan rind.
- Taste the soup and adjust salt and pepper as needed. Ham varies in saltiness, so always taste before adding more. Ladle into bowls and top with fresh chopped parsley. Serve with crusty bread or cornbread on the side.
Notes
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