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a bowl of clear amber broth with whole black-eyed peas showing their dark centers, thin dark green collard ribbons, brown rice grains and pink ham cubes
Rachel Kim

Black-Eyed Pea Soup with Ham and Collards

Cook the brown rice in its own saucepan so you can add tender grains to the finished soup without guessing how much broth they'll absorb while the peas soften. Dried black-eyed peas, collard ribbons and ham make a hearty combination with a clear broth, and a small splash of vinegar at the end keeps the greens from tasting dull without turning the pot sour.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 cup long-grain brown rice
  • 1 cup water for rice
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 cup dry black-eyed peas sorted and rinsed
  • 6 cups unsalted chicken broth
  • 1 dried bay leaf
  • 1/8 tsp cayenne
  • 8 oz collard greens stems removed and leaves cut into thin ribbons
  • 12 oz fully cooked ham cut into 1/2-inch cubes
  • 1 tbsp apple cider vinegar
  • 1/4 tsp fine salt only if needed

Method
 

  1. Bring brown rice and rice water to a boil in a small saucepan. Cover, reduce heat to low and cook for 40 to 45 minutes until tender, then rest off heat, covered, for 10 minutes.
  2. Heat oil in a soup pot over medium heat. Cook onion for 5 minutes, then add garlic for 1 minute.
  3. Add black-eyed peas, broth, bay leaf and cayenne. Bring to a simmer, partly cover and cook for 45 to 55 minutes until the peas are nearly tender.
  4. Stir in collards and ham and simmer for 15 to 20 minutes until the greens and peas are tender and the ham reaches 165°F.
  5. Discard bay leaf and fold in the cooked brown rice. Simmer for 2 minutes, then stir in vinegar and taste before adding up to the measured salt.
  6. Divide among six bowls, keeping peas, greens, rice and ham in each serving.