black eyed pea soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best black eyed pea soup recipe

Black eyed pea soup has been on my stove more times than I can count, and it earned that spot honestly. It is hearty without being heavy, it uses ingredients I already keep in my pantry, and it feeds my whole family without me standing in the kitchen all evening. I usually start it in the morning so the house smells like smoked paprika and onions by lunchtime, and my kids come through asking if it is ready yet.

What made me love this recipe is how little fuss it takes. Dried black eyed peas, a little bacon or smoked sausage, onion, celery, carrot, a couple of bay leaves, and enough broth to let everything simmer down. That is basically it. The peas turn creamy on their own, so there is no blending and no thickeners needed. My husband likes his with a splash of hot sauce and a piece of cornbread, and my youngest eats it straight out of a mug with a spoon like it is a snack.

Black eyed peas bring a lot to the table for a humble bean. They are high in fiber, high in protein, and a good source of folate and iron, so a bowl of this soup actually keeps everyone full for a few hours instead of sending them back to the pantry ten minutes later. I make it for New Year’s Day with a side of greens because that is the tradition, but honestly, it is a regular weeknight dinner at our house in January and February when we want something warm and filling that does not cost much.

Hearty Black Eyed Pea Soup

4.9 from 974 votes

A humble pot of dried black eyed peas simmers with onion, celery, carrot, garlic, and a smoky pinch of paprika until every pea turns creamy and tender. Diced tomatoes and chopped greens round it out, and a splash of cider vinegar at the end wakes the whole pot up.

Prep Time15 mins
Cook Time1 hr
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

1 lb dried black eyed peas, rinsed and picked over
2 tablespoons olive oil
1 large yellow onion, diced
2 celery ribs, diced
1 large carrot, diced
4 cloves garlic, minced
1 jalapeño, stemmed, seeded, and minced (optional)
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 bay leaf
1 (14.5 oz) can diced tomatoes, with their juices
6 cups low-sodium vegetable broth or chicken broth
2 cups water, plus more as needed
1 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper
2 cups chopped collard greens or kale, tough stems removed
1 tablespoon apple cider vinegar

For Serving

Sliced scallions
Hot sauce
Cornbread

👨‍🍳Directions

1Rinse the black eyed peas in a colander under cold running water and pick through them, discarding any shriveled peas or small stones. Set aside. Dried black eyed peas do not need to be soaked overnight.
2Warm the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, for 7 to 8 minutes, until the onion turns translucent and the edges of the vegetables soften.
3Stir in the garlic and jalapeño, if using, and cook for 1 minute, until fragrant. Add the thyme, smoked paprika, cayenne, and bay leaf and stir for 30 seconds to bloom the spices in the oil.
4Add the black eyed peas, diced tomatoes with their juices, broth, water, salt, and pepper. Raise the heat and bring the pot to a boil, then reduce to a gentle simmer.
5Cover partially and simmer for 40 to 50 minutes, stirring every 15 minutes and scraping the bottom of the pot, until the peas are completely tender and crush easily against the side of the pot with a spoon. If the liquid drops below the level of the peas, add water in 1/2 cup increments.
6Stir in the collard greens, cover, and simmer for 8 to 10 minutes more, until the greens are silky and wilted. Fish out and discard the bay leaf.
7Mash about 1 cup of the peas against the side of the pot with the back of a spoon and stir them back in to thicken the broth. Stir in the cider vinegar, then taste and adjust the salt and pepper.
8Ladle into bowls and top with sliced scallions. Pass hot sauce and cornbread at the table.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Chef’s knife
Cutting board
Colander
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 620mg🌾Total Carbs: 43g🥦Dietary Fiber: 9g🍬Sugars: 6g🥩Protein: 15g

📝Notes

Tips: If you cook with chicken broth instead of vegetable broth, the sodium and cholesterol will be slightly higher than listed. For a thicker soup, simmer uncovered for the last 10 minutes. Leftovers keep in the refrigerator for up to four days and thicken considerably overnight, so loosen with a splash of broth or water when reheating. The soup freezes well for up to three months. Add the vinegar only at the end, since acidity can keep the peas from softening during the long simmer.

Watch Video Of How Hearty Black Eyed Pea Soup Works

I make this black eyed pea soup all year round because it feeds a crowd without much fuss and everyone leaves the table happy. It is hearty enough for a holiday spread and simple enough for a regular weeknight, which is why it always comes through for me. If you need a pot of something warm and filling for a family gathering, this is the one I reach for.

❓ Frequently Asked Questions About Hearty Black Eyed Pea Soup

1. Do I need to soak black-eyed peas before making this soup?

No, soaking is optional. Black-eyed peas are smaller and cook faster than most dried beans, so they will soften in the pot without a presoak. A quick soak shortens the simmer by roughly 20 minutes and helps the peas hold their shape, but if you skip it, plan on 60 to 75 minutes of gentle simmering instead of 45 to 50.

2. Can I use canned black-eyed peas instead of dried ones?

Yes, and it turns the recipe into a weeknight dish. Use about three 15-ounce cans, drained and rinsed, and add them once the onions, celery, and aromatics are soft. Simmer for 20 to 30 minutes so the flavors come together without the peas turning to mush. Taste before adding salt, since canned peas already carry a fair amount.

3. How do I make the soup thicker?

Mash a ladleful of cooked peas against the side of the pot and stir it back in, which thickens the broth without any extra ingredients. Simmering uncovered for the last 10 to 15 minutes also concentrates it. If you want a heartier body from the start, add a peeled, diced potato with the peas and let it break down as it cooks.

4. What can I use instead of ham hock to flavor the broth?

Smoked turkey wings or a couple slices of thick-cut bacon give a similar smoky depth. For a meatless pot, start with a generous pinch of smoked paprika and a few drops of liquid smoke, then build on that with extra onion, celery, garlic, and a bay leaf. Simmering the vegetables longer before adding the peas coaxes out more sweetness and body.

5. Can I freeze the leftovers, and how long will they keep?

Freeze cooled soup in sealed containers for up to three months, leaving an inch of headspace so it can expand. The peas will soften a bit on reheating, which is fine for a rustic soup but noticeable if you like them firm, so undercook them slightly if you know you are freezing the batch. In the refrigerator, it keeps for three to four days, and it often tastes better on day two.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts