# What you need:
→ Meats
01 - 2 cups cooked ham, diced
02 - 1 ham bone, optional for enhanced flavor
→ Legumes
03 - 2 cups dried black-eyed peas or 3 cans, drained and rinsed
→ Vegetables
04 - 1 large onion, diced
05 - 2 large carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 can 14.5 oz diced tomatoes, undrained
09 - 1 bay leaf
→ Liquids
10 - 6 cups low-sodium chicken broth
11 - 2 cups water
→ Seasonings
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon cayenne pepper, optional
# Steps to follow:
01 - If using dried black-eyed peas, rinse and soak overnight in plenty of cold water. Drain and rinse thoroughly before cooking.
02 - Heat oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until softened, approximately 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced ham and ham bone if using. Cook for 2 minutes.
05 - Add black-eyed peas, diced tomatoes with juices, chicken broth, water, bay leaf, smoked paprika, dried thyme, black pepper, salt, and cayenne pepper. Stir well to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour if using dried peas or 30 minutes if using canned peas, until peas are tender.
07 - Remove ham bone if used. Taste and adjust seasonings as needed for desired flavor balance.
08 - Ladle into bowls and serve hot. Garnish with fresh parsley or green onions if desired.
