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
- If using dried black-eyed peas, soak them overnight and drain. If using canned, rinse and drain them.
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the smoked paprika and cook for another minute.
- Add the black-eyed peas, diced tomatoes, bay leaves, and broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes (or until the peas are tender).
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Serve hot, garnished with parsley or green onions.
Servings and Timing
- Servings:Â 4-6
- Prep Time:Â 15 minutes
- Cook Time:Â 40 minutes
- Total Time:Â 55 minutes
Variations
- Meat lovers:Â Add diced ham, bacon, or sausage for an extra layer of flavor.
- Spicy kick:Â Stir in some red pepper flakes or a dash of hot sauce.
- Vegetarian twist:Â Keep it meat-free by using vegetable broth and adding more vegetables like sweet potatoes or spinach.
- Herb infusion:Â Experiment with thyme, oregano, or rosemary for an aromatic touch.
- Creamy version:Â Blend a portion of the soup for a creamy texture or add a splash of coconut milk.
Storage/Reheating
- Storage:Â Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing:Â Allow the soup to cool completely, then freeze in portions for up to 3 months.
- Reheating:Â 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!
PrintBlack-Eyed Pea Soup
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
Ingredients
- 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
- 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.
- 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.
- Sauté the Vegetables:
- Add olive oil to the pot with the bacon fat.
- Sauté 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.
- 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.
- 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.
- 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.