SEE ALSO: 5 Power Soup Recipes


  • 2 tbsp olive oil
  • 1 cup diced white onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 bay leaves
  • 3 cups diced cooked ham, fat trimmed
  • 7 cups low-sodium chicken broth
  • 2 cups diced potatoes
  • 1/2 bunch fresh thyme, wrapped with string
  • 2 cups dried black-eyed peas, soaked overnight and drained
  • Salt and pepper, to taste


  1. Preheat a large soup pot on medium heat for 1 minute.
  2. Add olive oil and onions and sauté for 2 minutes stirring. Add carrots, celery, bay leaves, and ham and sauté for 4 to 5 minutes, stirring occasionally.
  3. Once veggies begin to soften, add broth, potatoes, thyme, and soaked black-eyed peas. Bring to a boil. Once boiling, reduce heat to a simmer and cook for 20 to 30 minutes until veggies are cooked through and beans are tender. Add more broth if needed. Taste and season with salt and pepper. Remove thyme and serve.
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