This is another prized recipe from my husband’s grandmother. Every year after New Year’s day or Easter there would be so much leftover ham that she would make this soup. She would also freeze this soup and pull it out for anyone that might not be feeling well over the winter months, hence it’s true name “sick soup.” Not only does it make your tastebuds happy, the flavor and fat of the ham offers a savory and comforting way of filling you up. Pair with some amazing crusty bread and you have a quick warmed up lunch or hearty evening meal. Hoping that your ham leftovers from Easter weekend provide you with ample opportunity to indulge in this delicious soup.
1 ham hock (for stock equal to 6 cups)
2-3 cups cooked, cubed ham
2 carrots peeled & sliced
1 onion diced
1-2 celery stalks diced
1 russet potato cubed
1 cup black eye peas precooked/canned (if making in crockpot use uncooked)
1/2 cup tomato ketchup
1 teaspoon salt
1 teaspoon pepper
Make sure to use the ham hock to create a ham stock prior to making the soup. Typically the ham hock will need to be brought to a boil in a separate pot and simmer for approximately 3 hours (3 quarts of cold water + onion + carrot + celery + peppercorns + bay leaf). Pouring the ham stock in a pot, add in the ham, carrots, onion, celery, potato , black eye peas and ketchup. Bring to a vigorous boil and simmer for at least 2 hours. Serve hot with crusty bread or cornbread. Always tastes better second day.
