This rich, satisfying soup is perfect for chilly weather and may be served as a meal when paired with crusty bread and a fresh salad. If the brats are not grilled, the soup just isn’t the same.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons bacon drippings
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth, or more to taste
- 1 (16 ounce) package dried black-eyed peas
- 2 pounds diced smoked ham
- 1 (8 ounce) can tomato sauce
- 2 bay leaves
- 2 tablespoons smoked paprika, or to taste
- 2 tablespoons chili powder, or to taste
- 1 ½ teaspoons ground white pepper
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
Instructions
- Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.
- Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.
- Remove bay leaves before serving.
- You can use water or any type of broth. Any meat will work, such as chicken, turkey, or sausage, and any fat can be used in place of bacon drippings.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 1685 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |