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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.

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.
    • 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.
  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.

Find it online: https://recipe.newsvks.com/black-eyed-pea-soup/