Black Eyed Bean Soup: One-Pot Creamy

Instructions:

1. Heat the butter over medium heat in a Dutch oven. Add the diced onion, carrots, and celery. Cook for 7–10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened.
2. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
3. Pour in the rinsed black eyed peas, chicken broth, and the ham hock. Add the bay leaf.
4. Increase heat to medium-high and bring to a gentle boil. Immediately reduce heat to low, cover with a lid, and simmer for 45–60 minutes until beans are tender.
5. Remove the ham hock and bay leaf. Shred the meat off the bone and stir it back into the soup.
6. Use a potato masher or the back of a spoon to crush about 1 cup of the beans directly in the pot to create a creamier consistency.
7. Stir in the black pepper, kosher salt, and fresh lemon juice to finish.