If I could make soup every day when the temps dip below 50, I would, but my husband requires “real food” every so often (aka meat and starch). This soup is a beautiful compromise, as it’s essentially a ham dinner in a bowl. Black-eyed peas and ham are filling, and kale is kale, so there’s that.
Kale, Black-Eyed Pea, and Ham Soup
This delicious, soul-warming soup is a winner for a chilly winter night.
- 4 cups chopped kale
- 1 large onion peeled and diced
- 2 cloves of garlic minced
- 2 tablespoons of olive oil
- 1 teaspoon dried red pepper flakes
- 2 teaspoons salt
- 1 14- ounce can diced tomatoes in juice
- 1 32- ounce carton of vegetable stock
- 4 cups water
- 2 cups frozen black eyed peas
- 1 ham steak chopped or torn into bite sized pieces
- 3 carrots peeled and chopped
Remove the tougher, woody stalks from the kale leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. If using a bag of pre-cut greens, skip this step.
Put the onion and garlic in the pot with olive oil. Saute until translucent and fragrant, about 2-3 minutes.
Add carrots and saute for a minute.
Add stock, tomatoes, black-eyed peas, and water. Bring to a boil, turn to low and simmer for at least 30 minutes, or until peas are thoroughly cooked.
Add the chopped ham and kale, bring to boil, and simmer for 10 minutes or until ham is warmed through and kale is cooked.
Serve in bowls with a baguette, if desired.
f you have a ham bone with a bit of meat still on it from a spiral sliced ham, you can skip buying the ham steak. Put the ham bone in with the water and stock, and then remove the ham bone after the hour of simmering time. Shred off the meat, return it to the pot, and discard the bone.