Slow Cooker Southern-Style Black-Eyed Pea Soup with Smoked Ham Hock
A comforting and hearty Southern-style black-eyed pea soup slow-cooked with smoked ham hock and fresh vegetables for tender beans and rich smoky flavor. Perfect for an easy dinner that requires minimal prep and delivers maximum taste.
Ingredients
Check ingredients as you go.
- Soup Base
- Vegetables
- Liquid
- Seasoning
- Serving
Let’s make it
Preparation
Rinse and sort the black-eyed peas under cold running water, removing any debris or shriveled peas. Set aside.
Preparation
Peel and dice the yellow onion and carrots. Dice the celery stalks. Mince the garlic cloves.
Assembly
Place the rinsed black-eyed peas and smoked ham hock in the slow cooker insert. Add the diced onion, carrots, celery, and minced garlic on top.
Assembly
Pour the low sodium chicken broth over the ingredients until covered. Add the bay leaf, dried thyme, and freshly ground black pepper. Stir gently to distribute seasoning evenly but keep ham hock mostly submerged.
Cooking
Cover and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until peas are tender and the ham hock meat is falling off the bone.
Finishing
Carefully remove the ham hock from the slow cooker and set aside to cool slightly. Discard the bay leaf from the soup. Taste and adjust salt as needed.
Finishing
When ham hock is cool enough to handle, shred the meat off the bone using two forks, discarding skin and bone. Return the shredded ham meat to the slow cooker and stir to combine.
Serving
Serve the soup hot, garnished with chopped fresh parsley if desired and a few dashes of hot sauce for added heat if you like.
Tips & notes
Soak the black-eyed peas overnight for even creamier texture, although this step is optional. Use low sodium broth to better control saltiness as ham hock adds salt naturally. Remove excess fat skimmed on top before serving if desired.
Saving it for later
Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3 to 4 days. Soup can be frozen in a suitable container for up to 3 months; thaw overnight in refrigerator before reheating.
Reheating
Reheat gently in a saucepan over medium-low heat until simmering, stirring occasionally. Add a splash of broth or water if soup has thickened too much. Heat to at least 165°F (74°C) internally before serving.
