Black Eye Pea with Ham Soup

Step 1: Over medium-high heat stock pot and add the olive oil.

Step 2: Once oil is shimmering, add the onions, bell peppers and celery to the pot and cook until softened, 4 to 5 minutes.

Step 3: Add minced garlic to the pot and saute until fragrant, about 30 seconds.

Step 4: Add the ham with bone and black eye peas, and saute for 4 to 5 minutes.

Step 5: Add the chicken stock and bay leaves to the pan and bring to a boil.

Step 6: Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham and peas are tender, about 3 hours. Remove the ham bone from the soup and set aside until cool enough to handle.

Step 7: Remove the meat from the skin and bones and discard skin and bones.

Step 8: Return the meat to the pot, adding the creole seasoning, salt, and pepper.

Step 9: Bring the soup again to a boil, then serve, with each bowl of soup garnished with chopped chives.