1 tablespoon olive oil
2 stalks celery, diced in 1/4-inch pieces (about 1 cup)
1 medium yellow onion, diced small (about 1 cup)
1 green pepper, diced small (about 2 cups)
2 cloves garlic, minced
1-pound dried black-eyed peas, soaked overnight and rinsed (2 cups dry)
1 ham hock
4 cups reduced-sodium chicken stock
1 cup water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
1/2 teaspoon kosher salt
1 tablespoon apple cider vinegar
Steamed white rice and chopped green onion
1.In a large pot, heat oil over medium heat. Add celery, onion, green pepper and cook, stirring frequently for 7-8 minutes, or until onion is translucent. Add garlic and continue to cook for 1 minute or until fragrant.
2.Add soaked and rinsed black eyed peas, ham hock, chicken stock, water, bay leaf, thyme, Cajun seasoning, and salt. Stir to combine and bring to a boil, about 5 minutes.
3.Reduce heat, cover, and cook for one hour or until black eyed peas are tender.
4.Remove ham hock, take meat off the bone, shred it, and stir the meat into the soup. Stir in apple cider vinegar.
5.If needed, cook for an additional 15 minutes with cover off to thicken soup, as desired.
6.Serve in a shallow bowl with steamed white rice and garnished with sliced green onions.