Black-Eyed Peas with Leftover Ham, Collard Greens and Cabbage

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Black-eyed peas with leftover ham, kale, and cabbage is a great stew to start the new year !!

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Black-eyed peas with ham

This simple black pea recipe that uses canned beans is a great way to use leftover ham. The ham bone gives so much flavor to this dish that sits somewhere between stew and soup. When we eat ham on the holidays, I always freeze the bone and some ham for future recipes. This delicious black-eye pea soup uses these leftovers. If you need more ways to use leftover ham bones, check out my slow cooked black-eyed peas with ham, leftover ham bone soup with potatoes and cabbage, and pressure cooker pea soup with ham.

What do black-eyed peas mean on New Year's Eve?

On New Year's Day it is a tradition to eat black-eyed peas for good luck and kale and cabbage for wealth and prosperity. So, this meal contains triple serving of all the good things for the year to come!

Are black-eyed peas healthy?

This healthy black-eye pea soup is high in fiber and relatively low in carbohydrates. Black-eyed peas, which are actually beans, are an excellent source of fiber and protein, and are full of vitamins and minerals. You will also get extra protein from the ham and lots of nutrients from the cabbage and cabbage.

What to serve with black-eyed peas?

You can add brown rice to this black pea dish if you want, but it's great without rice too. You can also serve a salad as a side dish to round off your meal.

So store, freeze and warm up

This black-eyed pea soup can be refrigerated for up to four days or frozen for up to three months. Thaw overnight in the refrigerator and warm in the microwave or oven to warm up.

More Bean Soup Recipes You'll Love:

Black-eyed peas with leftover ham bones, kale, and cabbage

320 Calories
19th protein
50 carbohydrates
6th Fats

Preparation time: fifteen Minutes

Cooking time: 55 Minutes

Total time: 1 Mr 10 Minutes

Black-eyed peas with leftover ham, kale, and cabbage is a great stew to start the new year !!

1 tablespoon olive oil
1 remaining ham bone plus 2 cups diced ham, 10 ounces
2 medium yellow onions, chopped
3 Stalks of celery, chopped
1 teaspoon kosher salt
7th Cloves garlic, chopped
2 cups low-sodium chicken broth or water
1 small Head cabbage, 1 1/2 pounds, chopped
1 bunch Kale, destemmed and minced (12 oz destemmed)
1 ½ teaspoon freshly ground black pepper
¼ teaspoon Cayenne pepper, Optional
2 15 ounce cans black Eyed Peas, drained and rinsed

In a heavy-bottomed saucepan or Dutch oven, heat the oil over medium heat.
Add the onions and celery with the salt and cook until the onions are translucent and browned around the edges, 10 to 14 minutes.
Add the garlic and cook for another minute until fragrant.
Pour in the broth and add the ham bone, ham and black-eyed peas, turn the heat back up to medium to high and bring to a boil.
Stir in cabbage, kale, black pepper and (if used) cayenne pepper.
Set the heat to medium-high and cook without a lid until the greens are a little overcooked and tender, about 15 minutes.
Cover partially, reduce the heat to medium-low and cook for 25 minutes so the greens continue to reduce and the stew comes together.
Remove the bone.

Portion: 13/4 cups, Calories: 320kcal, Carbohydrates: 50G, Protein: 19thG, Fat: 6thG, Saturated fatty acids: 1.5G, Cholesterol: 25thmg, Sodium: 752.5mg, Fiber: 13.5G, Sugar: 14.5G

Keywords: Black Eyed Peas Recipes, Black Eyed Peas Stew