Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ham Soup With Black-Eyed Peas and Ramen Noodles Recipe
    Lost? Site Map

    Ham Soup With Black-Eyed Peas and Ramen Noodles

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    By The Lake's Note:

    I clipped this recipe out of the Atlanta Journal/Constitution. This inventive soup is truly an East meets South combination. If desired, shred the meat from the ham hocks (if there is any after cooking) and add to the soup. The noodles expand and take on a lot of the broth, so if not serving the soup right away, wait before adding the noodles. If you want a more brothy soup, just add 1 packet of noodles. The spice packets with the ramen are not used.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 2 -3 ham hocks
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 tablespoon vegetable oil
    • 2 cups collard greens, chopped, fresh or frozen
    • 2 green onions, chopped, divided
    • 1 garlic clove, chopped
    • 2 (3 ounce) packages ramen noodles, slightly crushed, seasoning packets removed
    • 1 (15 ounce) black-eyed peas, drained and rinsed
    • 2 tablespoons cilantro, chopped, garnish


    1. 1
      In a stockpot, cover ham hocks with water (about 7 cups). Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Cool and refrigerate until fat hardens on top, 2 to 3 hours (you can leave the hocks in the liquid). Skim fat and return broth to a stockpot and bring to a boil. Season to taste with salt and pepper and remove from heat.
    2. 2
      In a separate stockpot over medium-high heat, add oil. When heated, add collard greens, 2/3 of the green onions and all the garlic. Stir-fry for 2 minutes. Don’t overcook; the collards should still be bright green.
    3. 3
      Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans and bring to a boil. Cook until the noodles are soft, 2 to 3 minutes. Garnish with reserved green onion and cilantro.

    Ratings & Reviews:


    Nutritional Facts for Ham Soup With Black-Eyed Peas and Ramen Noodles

    Serving Size: 1 (172 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 222.8
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 939.7 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 4.3 g
    Sugars 0.3 g
    Protein 7.5 g

    The following items or measurements are not included:

    ham hocks

    Ideas from


    Over 475,000 Recipes Network of Sites