Vegetable And Black-Eyed Pea Soup
A hearty, flavorful vegetable and black-eyed pea soup combining tender veggies, ham, and seasoned broth—perfect for comforting, nutritious meals suitable for family dinners.
Ingredients
- 6 oz. cooked, diced ham ⓘ
- 4 medium carrots, sliced thin ⓘ
- 3 pieces celery, chopped ⓘ
- 1 medium onion, diced ⓘ
- 1 zucchini (about 1/2 lb.), peeled and cut into 1/4-inch pieces ⓘ
- 2 Tbsp. salad oil ⓘ
- 2 (16 oz.) cans black-eyed peas, drained and rinsed ⓘ
- 2 (14 to 16 oz.) cans stewed tomatoes, drained ⓘ
- 1 (13 to 14 oz.) can chicken broth
- 1/4 tsp. black pepper ⓘ
Instructions
- In a 5-quart pan, heat the salad oil.
- Add diced ham, sliced carrots, chopped celery, and diced onion.
- Stir frequently until vegetables are tender, about 10 minutes.
- Add peeled and cut zucchini and cook for an additional 5 minutes or until tender.
- Stir in drained black-eyed peas, drained stewed tomatoes, chicken broth, black pepper, and 3 cups of water.
- Bring to a boil over high heat.
- Reduce heat and simmer for about 10 to 15 minutes.
Tips & Substitutions
For added flavor, consider using smoked ham or adding a bay leaf while simmering. If you don't have black-eyed peas, you can substitute with canned kidney beans or pinto beans. Fresh herbs like thyme or parsley can enhance the soup's taste. Adjust the seasoning to your preference, especially if you're using salted broth.
Serving Suggestions
This hearty soup is perfect on its own or served with crusty bread for dipping. Consider pairing it with a light salad or cornbread to balance the meal. It also goes well with a side of roasted vegetables or can be enjoyed alongside a classic dish like Chicken Stuffing Balls for a comforting dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over medium heat, adding a little water or broth if the soup is too thick. It can also be frozen for up to 3 months; just thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable And Black-Eyed Pea Soup contains roughly 525 calories, with 13g protein, 78g carbohydrates, and 25g fat. It is an excellent source of vitamin A (131% of the Daily Value), dietary fiber (91% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1025mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the ham and using vegetable broth instead of chicken broth. You might also add tofu or additional vegetables for extra protein.
How can I thicken the soup?
If you prefer a thicker soup, you can mash some of the black-eyed peas against the side of the pot or add a cornstarch slurry (mixing cornstarch with a bit of water) while simmering to achieve your desired consistency.
What kind of tomatoes should I use?
You can use canned stewed tomatoes, diced tomatoes, or even crush fresh tomatoes if you prefer. Just keep in mind that the flavor may vary slightly depending on the type you choose, so adjust seasoning accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).