Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black-Eyed Pea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Black-Eyed Pea Soup is a warm and hearty dish, packed with smoky, savory flavors. Made with tender black-eyed peas, vegetables, and a touch of spice, it’s perfect for New Year’s traditions, cold-weather meals, or any time you need a nourishing bowl of comfort. Serve it with cornbread for the ultimate Southern experience!

Ingredients

Units Scale
  • 1 lb dried black-eyed peas (or 3 cans, drained and rinsed)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 1 tsp smoked paprika
  • 1/2 tsp thyme (dried)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 bay leaf
  • 1 smoked ham hock, bacon, or sausage (optional, for smoky flavor)
  • 2 tbsp chopped fresh parsley (for garnish)
  • 1 tbsp apple cider vinegar (optional, for brightness)

Instructions

  1. Prepare the peas: If using dried black-eyed peas, soak them overnight or use the quick soak method (boil for 2 minutes, then let sit for 1 hour before draining). If using canned peas, skip this step.
  2. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 more minute.
  3. Simmer: Add broth, tomatoes, smoked paprika, thyme, oregano, black pepper, salt, cayenne (if using), and the bay leaf. Stir in the black-eyed peas and ham hock (if using). Bring to a boil, then reduce heat and simmer for 45-60 minutes (or until peas are tender).
  4. Remove ham hock (if used): If using a ham hock, take it out, shred the meat, and return it to the pot.
  5. Finish & serve: Stir in apple cider vinegar for a touch of acidity. Remove the bay leaf. Garnish with fresh parsley and serve hot with cornbread or crusty bread.

Notes

  • To make this vegetarian, skip the ham hock and use vegetable broth.
  • For a thicker soup, mash some of the peas or blend a portion of the soup.
  • Add greens like kale or spinach in the last 5 minutes for extra nutrition.

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