{"id":68,"date":"2026-02-22T19:30:24","date_gmt":"2026-02-22T19:30:24","guid":{"rendered":"https:\/\/recipes4thecook.com\/black-eyed-pea-ham-and-sweet-potato-soup-3"},"modified":"2026-02-22T19:30:24","modified_gmt":"2026-02-22T19:30:24","slug":"black-eyed-pea-ham-and-sweet-potato-soup-3","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/soup\/blog\/2026\/02\/22\/black-eyed-pea-ham-and-sweet-potato-soup-3\/","title":{"rendered":"Black Eyed Pea, Ham And Sweet Potato Soup 3"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>3 cans chicken broth<br \/>\n1 C. water<br \/>\n4 garlic cloves crushed<br \/>\n1 tsp. dried thyme<br \/>\n1 tsp. hot pepper sauce<br \/>\n1 bay leaf<br \/>\n1 pound smoked ham hock<br \/>\n3\/4 pound fresh collard greens remove ribs, and tear into small pieces<br \/>\n2 packages frozen black-eyed peaches-10 oz. each thawed<br \/>\n1 1\/2 C. chopped onion<br \/>\n1 C. diced celery<br \/>\n1 pound sweet potatoes peeled, diced<br \/>\n1 red bell pepper diced<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>In saucepan, bring broth, water, garlic, thyme, hot sauce and bay leaf to a boil. In 5 or 6 quart crock pot, layer remaining ingredients in order listed. Add hot broth mixture. Cover, cook on low 8 to 10 hours, or on high 4 to 5 hours, until peaches are very tender. Remove hock, discard bay leaf. Trim fat off hock, cut meat from bone, shred. Stir into soup. Ladle into bowls.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. &quot;(John 3:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soup<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/soup\/blog\/2026\/02\/22\/black-eyed-pea-ham-and-sweet-potato-soup-3\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-68","post","type-post","status-publish","format-standard","hentry","category-soup"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/posts\/68","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/posts\/68\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/media?parent=68"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/categories?post=68"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/soup\/wp-json\/wp\/v2\/tags?post=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}