Best Ham Soup With Black Eyed Peas And Ramen Noodles Recipes

BLACK EYED PEA SOUP

Black Eyed Pea Soup image

A New Years tradition, this Black Eyed Pea Soup incredibly easy to make, healthy and so very delicious. Serve over brown rice with my Mom's Old Fashioned Cornbread for a Southern soul food way to ring in the year.

Provided by Heather

Categories Dinner

Number Of Ingredients 15

Ingredients

16 ounces black eyed peas (*presoaked, See Note #1 below)
4 cups chicken broth
4 cups water
1 pound ham hocks (*ham shanks or leftover ham, See Note #2 below)
1 large onion (*diced, about 1 1/2-2 cups)
4 stalks celery (*diced)
7 cloves garlic (*crushed or diced, See Note #3 below)
1/2 teaspoon black pepper
2 bay leaves
2 teaspoon basil
2 teaspoon thyme
2 teaspoon oregano
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper (See Note #4 below)
2 tablespoons tomato paste

Steps:

Place all the ingredients into a large stockpot.
Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
Beans may be served at this time.See Note #5 below for instructions on thickening soup.

Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 62 mg, Sodium 630 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Slow-Cooker Ham and Black-Eyed Pea Soup image

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 5-quart slow cooker with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
Add broth, black-eyed peas and ham hock to slow cooker.
Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g