November Recipes

Smoky Black-Eyed Pea Soup

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A Dutch oven filled with Smoky Black Eyed Pea Soup
Hands On:
30 minutes
Total Time:
85 minutes


  • 6 slice(s) Hy-Vee Country Smokehouse thick-sliced hickory-smoked slab bacon, chopped
  • 2 cups unpeeled sweet potatoes, chopped
  • 1 cup celery, sliced
  • 1 medium yellow onion, chopped
  • 1 tbsp lite Creole seasoning
  • 1 tsp bottled minced garlic
  • ½ tsp smoked paprika
  • ½ tsp Hy-Vee black pepper
  • 2 (32-oz.) containers Hy-Vee 33% less sodium chicken broth
  • 1 (14- to 16-oz.) split smoked ham shank
  • 1 tbsp Full Circle Market organic unfiltered apple cider vinegar
  • 2 (15.5-oz.) cans black-eyed peas, drained and rinsed
  • 4 cups baby kale, lightly packed
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Cook bacon in a 6-quart Dutch oven over medium heat for 5 to 6 minutes or until crisp, stirring frequently. Remove bacon with a slotted spoon; drain on paper towels. Reserve 2 tablespoons bacon drippings in Dutch oven.
Add sweet potatoes, celery, onion, Creole seasoning, garlic, smoked paprika and black pepper to bacon drippings in Dutch oven. Cook over medium heat for 10 to 12 minutes or until onion is softened, stirring occasionally.
Add chicken broth, ham shank and vinegar. Cover and simmer over medium-low heat for 40 minutes, stirring occasionally.
Remove ham shank from soup. Remove meat from shank; discard skin and bones. Chop meat into bite-size pieces. Return meat to soup mixture.
Stir in black-eyed peas and kale. Simmer, uncovered, for 12 to 15 minutes or until kale is tender. Top with cooked bacon before serving.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 50mg 17%
Sodium: 825mg 36%
Total Carbohydrate: 38g 14%
Dietary Fiber: 10g 36%
Sugars: 9g 18%
Protein: 27g 54%

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