Black-Eyed Pea and Ham Hock Soup Print Email

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

Cooking Directions
Sort 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.

To serve, bring to soup to boil. Add collared greens; cook and stir just until greens are wilted. Spoon into bowls.

Serves 6

*Note - Pork hocks, also called ham hocks, are the
lower portion of the hog’s hind legs. They’re great for making soup because they’re inexpensive, yet add a lot of delicious “ham”flavoring to the soup.

As seen on Turner South’s Home Plate cooking show