Black-Eyed Pea Soup

Black-eyed pea soup is a comforting and hearty dish that’s perfect for cozy nights or family gatherings. Packed with protein-rich black-eyed peas, vegetables, and flavorful spices, this soup is both nourishing and delicious. Whether you’re looking for a New Year’s tradition or a year-round favorite, this recipe will become a staple in your kitchen.

Why You’ll Love This Recipe

  • It’s hearty and filling, making it a meal in itself.
  • Easy to prepare with minimal ingredients.
  • Packed with nutrients like fiber and protein.
  • Perfect for any season, especially cold winter nights.
  • Can be customized with various add-ins and spices to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Black-eyed peas (dried or canned)
  • Onion, finely chopped
  • Garlic, minced
  • Carrots, diced
  • Celery, diced
  • Diced tomatoes (canned or fresh)
  • Vegetable or chicken broth
  • Olive oil
  • Smoked paprika
  • Bay leaves
  • Salt and pepper to taste
  • Fresh parsley or green onions for garnish

Directions

  1. If using dried black-eyed peas, soak them overnight and drain. If using canned, rinse and drain them.
  2. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Stir in the smoked paprika and cook for another minute.
  4. Add the black-eyed peas, diced tomatoes, bay leaves, and broth. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes (or until the peas are tender).
  6. Season with salt and pepper to taste. Remove bay leaves before serving.
  7. Serve hot, garnished with parsley or green onions.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Variations

  • Meat lovers: Add diced ham, bacon, or sausage for an extra layer of flavor.
  • Spicy kick: Stir in some red pepper flakes or a dash of hot sauce.
  • Vegetarian twist: Keep it meat-free by using vegetable broth and adding more vegetables like sweet potatoes or spinach.
  • Herb infusion: Experiment with thyme, oregano, or rosemary for an aromatic touch.
  • Creamy version: Blend a portion of the soup for a creamy texture or add a splash of coconut milk.

Storage/Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Allow the soup to cool completely, then freeze in portions for up to 3 months.
  • Reheating: Reheat in a pot over medium heat, adding a splash of broth or water if needed, or microwave individual portions.

FAQs

1. Can I use canned black-eyed peas for this soup?

Yes, canned black-eyed peas work well and save time. Just rinse and drain them before adding.

2. Do I need to soak dried black-eyed peas?

Yes, soaking helps reduce cooking time and makes them more digestible. An overnight soak is ideal.

3. Can I make this soup in a slow cooker?

Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

4. Is this soup gluten-free?

Yes, as long as the broth you use is gluten-free, this soup is naturally gluten-free.

5. Can I substitute black-eyed peas with another bean?

Yes, navy beans or cannellini beans are good substitutes.

6. What can I serve with black-eyed pea soup?

It pairs well with cornbread, a fresh salad, or crusty bread.

7. How do I thicken the soup if needed?

You can mash some of the black-eyed peas or add a slurry of cornstarch and water.

8. Can I make this soup spicy?

Yes, add cayenne pepper, jalapeños, or hot sauce to taste.

9. Can I double the recipe?

Certainly! Just adjust the ingredient quantities and use a larger pot.

10. How long does this soup last in the refrigerator?

Stored properly in an airtight container, it will last up to 4 days.

Conclusion

Black-eyed pea soup is a flavorful and nutritious dish that’s easy to make and perfect for any occasion. With its versatility and comforting taste, it’s sure to be a hit in your household. Whether you enjoy it as-is or customize it with your favorite ingredients, this soup is bound to become a favorite. Enjoy your bowl of warmth and goodness!

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Black-Eyed Pea Soup

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Black-Eyed Pea Soup is a hearty and flavorful dish, perfect for a cozy meal. Here’s a detailed recipe to guide you through preparing this comforting soup.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound dried black-eyed peas
  • 5 slices thick-cut bacon, chopped
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 smoked ham hock
  • 1 cup collard greens, chopped (fresh or frozen)
  • 1/2 cup uncooked rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 bay leaves
  • Optional: 1/4 teaspoon baking soda (to reduce gas and bloating)

Instructions

  1. Prepare the Black-Eyed Peas:
    • Sort through the peas to remove any debris, then rinse under cold water.
    • Place the peas in a large pot and cover with water.
    • If using, add 1/4 teaspoon of baking soda to the water to help reduce gas and bloating.
    • Bring to a boil for 1 minute, then remove from heat, cover, and let soak for 1 hour.
    • Drain and rinse the peas before cooking.
  2. Cook the Bacon:
    • In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy.
    • Transfer the bacon to a paper towel-lined plate to drain, leaving the bacon fat in the pot.
  3. Sauté the Vegetables:
    • Add olive oil to the pot with the bacon fat.
    • SautĂ© the diced onion, carrots, and celery over medium heat until softened, about 5-7 minutes.
    • Add the minced garlic and cook for an additional minute until fragrant.
  4. Combine Ingredients:
    • Add the soaked black-eyed peas, chicken broth, ham hock, collard greens, uncooked rice, thyme, cumin, bay leaves, and the cooked bacon to the pot.
    • Stir to combine.
  5. Simmer the Soup:
    • Bring the mixture to a boil over medium-high heat.
    • Reduce heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the peas and rice are tender.
    • Stir occasionally and adjust seasoning with salt and pepper to taste.
  6. Finish and Serve:
    • Remove the ham hock and bay leaves from the pot.
    • If desired, shred any meat from the ham hock and return it to the soup.
    • Serve hot, garnished with additional cooked bacon or chopped fresh herbs if desired.

Notes

  • For a vegetarian version, omit the bacon and ham hock, and use vegetable broth instead of chicken broth.
  • Adding baking soda to the soaking water can help reduce the gas-producing compounds in beans, making them easier to digest.
    This soup pairs well with cornbread or crusty bread.

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