Black-Eyed Pea & Hambone Soup

Recipe by Busters friend
READY IN: 1hr 55mins
SERVES: 8-10


  • 1
    ham bone (smoked ham with some meat, gristle & skin if possible, like the smoked ham's bone & the shank end)
  • 2
    tablespoons olive oil
  • water, to cover ham bone
  • 1
    onion, large yellow, chopped
  • 2
    stalks celery, chopped
  • 32
    ounces frozen black-eyed peas (peas & snaps if you can get them)
  • 2
    bell peppers, diced
  • 4
    cayenne bell peppers, coarsely chopped (your choice on hot peppers)
  • salt, to taste
  • white pepper, to taste


  • Place ham bone in soup pot large enough to allow bone to be fully covered by water. Add olive oil & brown ham bone until dark brown on one side. Add onions & saute until translucent & just beginning to brown. Add water to cover ham bone by 1/2 inch, cover pot & bring to boil then simmer 45 minutes.
  • Pour black-eyed peas into pot with ham bone & onions. Add green & cayenne peppers. Leave lid off & bring to boil then reduce to simmer for 60 minutes.
  • Remove ham bone & any other chunks of ham. Trim bone of meat & chop fine. Add back to pot (along with skin if you like the texture). Season to taste with salt & white pepper. Black pepper will do just fine if you do not have white pepper on hand.