Southern Comfort in a Bowl: North Carolina's Black-Eyed Pea and Collard Greens Soup

In the heart of North Carolina, where soul food traditions run deep, there's a dish that perfectly captures the essence of comfort and community: Black-Eyed Pea and Collard Greens Soup. This isn't just any soup; it's a hearty, nutritious bowl of warmth that brings people together, whether on a chilly evening or at a family gathering.

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The Soul of North Carolina Cuisine

Imagine a pot simmering away on the stove, filling the kitchen with the rich aromas of smoked ham, earthy collard greens, and tender black-eyed peas. North Carolina's love for soul food shines through in this dish, showcasing the perfect balance of flavors that are both deeply satisfying and nourishing.

This Black-Eyed Pea and Collard Greens Soup is more than just a meal—it's a reflection of North Carolina's culinary traditions, where fresh, locally-sourced ingredients and time-honored cooking methods come together to create dishes that warm the soul.

Recipe: North Carolina Black-Eyed Pea and Collard Greens Soup

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight and drained
• 1 bunch collard greens, washed and chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 smoked ham hock or 1 cup diced smoked ham
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional, for a bit of heat)
• Salt and pepper to taste
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
2. Add the smoked ham hock or diced smoked ham to the pot, letting it sear slightly to release its flavors. Stir in the soaked black-eyed peas, diced tomatoes, smoked paprika, and crushed red pepper flakes (if using).
3. Pour in the chicken broth, bring the mixture to a boil, and then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes, or until the black-eyed peas are tender.
4. Once the peas are cooked, add the chopped collard greens to the pot. Stir well to combine and cook for another 15 minutes, or until the greens are tender but still vibrant in color.
5. Season the soup with salt, pepper, and apple cider vinegar to taste. The vinegar adds a delightful tang that enhances the flavors of the greens and peas.
6. Serve hot, with a side of cornbread or a slice of crusty bread, and enjoy the comforting taste of North Carolina soul food.

A Bowl of Tradition

Black-Eyed Pea and Collard Greens Soup is a staple in many North Carolina homes, offering a delicious way to enjoy the flavors of the South in a warm, comforting bowl. The combination of tender black-eyed peas, smoky ham, and hearty collard greens creates a dish that's perfect for any occasion, from a casual weeknight dinner to a special family gathering.

Each spoonful brings the richness of North Carolina’s soul food tradition to life, offering a taste of the region’s history, culture, and love for comforting, homemade meals. So next time you’re looking for a dish that embodies the heart of the South, try this Black-Eyed Pea and Collard Greens Soup—it’s sure to warm your heart and soul.

Sources:

Family Recipe