Ham-Blackeyed Pea Soup

Click to enlarge

Click to enlarge

This is a soup I’ve made for several years now and it comes out consistently tasty even when I don’t measure a single ingredient that goes into the pot.  There’s just something magical about the flavors in this soup.  The ingredients and flavor additives just seem to be a marriage made in Heaven!  There are more vegetables in this than meat, so compared to my other soup recipes, this one’s a little carb-y, but worth every single carb in flavor and nutrition it yields!  This is not suitable for Induction unless you omit the peas.  It will work well in a Keto diet if you use soy black beans, as well as Primal-Paleo if you use a more plan-appropriate vinegar.  You can lower the per serving carb count on this soup by about 4 net carbs if you substitute soy black beans for the blackeyed peas, but the flavor will not be quite as good in my opinion.


1 meaty ham bone

3 c. homemade chicken, pork or beef broth (I’ve used them all successfully)

2 c. diced cooked ham (from the bone above)

1  15-oz can diced tomatoes, no salt added (about 1¼ c., or 3 diced fresh Roma tomatoes)

2 large stalks celery, chopped

3/4 c. red bell pepper, chopped

4 oz. onion, chopped

3 cloves garlic, minced

1 c. parsley, chopped (loosely packed)

Dash black pepper

½ tsp. ground thyme

½ tsp. my Seafood Spice Blend

¼ c. vinegar (rice wine vinegar is what I use, but red wine vinegar or balsamic are suitable choices)

1 tsp. Sriracha chili sauce (or sub in 5-10 drops Tobasco or other favorite hot sauce)

3/4 c. frozen cut green beans, chopped a bit more (or cut okra)

1 15-oz can blackeyed peas with their liquid (also known as cowpeas)

DIRECTIONS:  If you own a pressure cooker, that works wonderfully here.  It will see to it this soup is ready to eat in about 20 minutes.  If you don’t own one, you will need to cook your soup a little longer in order for the tougher vegetables to get completely tender. You don’t want crunchy veggies in soup.

Place the first 8 ingredients (through the garlic) into a pressure cooker, bring the pot to pressure on HIGH heat, then reduce and pressure cook for 10 minutes according to your cooker’s instructions.  If using a regular soup pot, you’ll need to simmer about 30 minutes.  Remove and bring down pressure in your pressure cooker quickly by running cold water over the top of the cooker until pressure button goes down.  Remove lid carefully to avoid a steam burn.  Using a pair of tongs, remove the ham bone to a cutting board, cool a few minutes.  Trim off all lean meat and dice.  Save the fatty/cartilage pieces for your dog or cat!  It’s real good for them and they love it so!  I usually get about 2 c. diced meat off my ham bones and that’s what my bone again yielded today.  Place the diced meat back into the soup pot and turn heat to low.  Add all remaining ingredients listed above, stir well and simmer 5 minutes longer.  Serve at once and ENJOY!  Leftovers will freeze well.

NUTRITIONAL INFO:  Makes 5 servings, each contains:

186 calories

5 g  fat

17.46 g  carbs, 4.18 g  fiber, 13.28 g  NET CARBS (about 9 net carbs if made with soy black beans)

17.6 g  protein

1160 mg sodium  (most of it is coming from the ham)

853 mg potassium

18% RDA Vitamin A, 28% B;6, 15% B12, 72% C, 9% calcium, 27% copper, 39% iron, 17% magnesium, 21% manganese, 38% niacin, 37% riboflavin, 25% selenium, 47% thiamin, 28% zinc

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