Black-Eyed Peas with Ham
This easy black-eye pea recipe that uses canned beans is a great way to use leftover ham. The ham bone gives this dish, which is somewhere between a stew and a soup, so much flavor. Whenever we eat ham for the holidays, I always freeze the bone and some ham for future recipes. This delicious black-eyed pea soup puts those leftovers to good use. If you need more ways to use leftover ham bones, check out my Slow Cooked Black-Eyed Peas with Ham, Leftover Ham Bone Soup with Potatoes and Cabbage, and Pressure Cooker Split Pea Soup with Ham.
What is the meaning of black-eyed peas on New Year’s?
On New Year’s Day, it’s tradition to eat black-eyed peas for good luck and collard greens and cabbage for wealth and prosperity. So, this meal packs a triple punch of all good things for the coming year!
Are black-eyed peas healthy?
This healthy black-eyed pea soup is loaded with fiber and is relatively low carb. Black-eyed peas, which are actually beans, are an excellent source of fiber and protein and full of vitamins and minerals. Plus, you get extra protein from the ham and plenty of nutrients from the collards and cabbage.
What to Serve with Black-Eyed Peas
You can add brown rice to this black-eye peas dish if you wish, but it’s great without the rice too. You could also serve a salad on the side to round out your meal.
How to Store, Freeze, and Reheat
This black-eyed pea soup can be refrigerated for up to four days or frozen for up to three months. Thaw overnight in the fridge and warm in the microwave or oven to reheat.
More Bean Soup Recipes You’ll Love:
16 Bean Soup with Ham and Kale Pressure Cooker Smoked Turkey Black Bean Soup Crockpot Tuscan White Bean and Garlic Soup Navy Bean, Bacon, and Spinach Soup Turkey Sausage, Kale, and White Bean Soup
