Low Sodium Instant Pot Black-Eyed Pea Soup

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Low Sodium Instant Pot Black-Eyed Pea Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 stalks celery, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried thyme
½ tsp black pepper
¼ tsp cayenne pepper
1 lb dried black-eyed peas, rinsed and picked over
1 smoked ham hock (about 1 lb)
1 can (14.5 oz) diced tomatoes, with juices
4 cups low-sodium chicken broth
2 cups water
1 bay leaf
3 cups collard greens, stems removed, leaves thinly sliced
1 tsp apple cider vinegar
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

hot sauce, for serving (optional)
thinly sliced scallion greens, for serving (optional)

Instructions

1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
2
Add the garlic, smoked paprika, thyme, black pepper, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.

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