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Slow-Cooker Ham and Black-Eyed Pea Soup
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Prep Time:
25 minutes
Total Time:
7 hours 25 minutes
Slow-cooked soup with tender ham hock and flavorful black-eyed peas. The ham hock adds richness and texture, creating a hearty dish for the whole family. Set it and forget it for a delicious and satisfying meal.
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
Instructions:
  • Grease a 5-quart slow cooker generously with cooking spray.
  • In a large skillet, heat oil over medium heat. Sauté onion, carrots, and celery for 5 to 6 minutes until softened. Stir in garlic and thyme, cook for 1 more minute. Transfer mixture to slow cooker.
  • Combine broth, black-eyed peas, and ham hock in the slow cooker.
  • Cover and simmer on Low heat for 7 to 8 hours until the ham hock meat is tender and falls off the bone effortlessly.
  • Separate the ham hock from the slow cooker. Pull the ham off the bone, discard the bone, and shred the ham. Add the shredded ham back into the slow cooker and mix well.
  • Remove any extra fat from the surface of the soup, then sprinkle with fresh parsley before serving.

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