black eyed pea soup recipe

Written ByJenny Smyth Posted on
black eyed pea soup recipe
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The Best black eyed pea soup recipe

I’m so excited to share this black eyed pea soup recipe with you all. This hearty soup is a staple in our household, and for good reason – it’s packed with nutrients and is super easy to make. I love that it’s a one-pot wonder, so there’s minimal cleanup involved. Plus, it’s a great way to get some protein and fiber into our diets.

My family just loves the way the flavors all come together – it’s like a big hug in a bowl. I’ve been making this recipe for years now, and it never fails to impress. Whether we’re having a casual dinner at home or entertaining guests, this soup is always a hit. And the best part?

It’s incredibly versatile – you can serve it on its own or with some crusty bread for dipping. I’ve even served it as a main course when we’re feeling fancy. My kids adore helping me in the kitchen, and this recipe is always a favorite activity of theirs – they love mashing up the peas and getting their hands dirty. It’s really special to me because my grandmother used to make this same recipe when I was growing up, so every time I make it, I feel like I’m connected to her in some way.

Anyway, enough about the sentimental value – let’s get to the good stuff! Here’s how you can make this delicious black eyed pea soup at home. As far as origins go, black eyed peas have been around for thousands of years – they were first cultivated in Africa and then brought over to the Americas by enslaved people. The dish itself has its roots in Southern cuisine, where it was often served as a side dish or main course during times of scarcity.

Today, you can find black eyed pea soup on menus all over the country, but I still love making it at home because it feels so cozy and comforting. In terms of taste and texture, this soup has a lovely balance of creamy broth and chunky peas. The cooking technique itself is pretty straightforward – you just sauté some onions and garlic until they’re soft, add in your peas and broth, then let everything simmer together until the flavors have melded together beautifully. One of my favorite things about this recipe is how adaptable it is – if you want to make it more substantial, you can add in some diced chicken or bacon for extra protein.

If you want to keep things vegetarian-friendly, you can skip the meat altogether. I hope you’ll give this recipe a try soon – your family will thank you!

Hearty Black Eyed Pea Soup

Hearty Black Eyed Pea Soup

4.5 from 1547 votes

A warming and flavorful soup made with black eyed peas, vegetables, and smoked ham hock. This Southern classic is perfect for a cozy meal and is believed to bring good luck in the new year.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 pound dried black eyed peas, rinsed and picked over
1 smoked ham hock (about 1 pound)
1 tablespoon olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
8 cups chicken broth, low sodium
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 tablespoons apple cider vinegar
Chopped fresh parsley for garnish

👨‍🍳Directions

1Place the dried black eyed peas in a large bowl and cover with cold water by 2 inches.
2Let them soak for at least 6 hours or overnight.
3Drain and rinse the peas thoroughly before using.
4In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
5Add the diced onion, celery, and carrots and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
6Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7Place the ham hock into the pot, then add the drained black eyed peas, chicken broth, bay leaf, dried thyme, smoked paprika, and cayenne pepper if using.
8Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot.
9Simmer gently for 1 hour to 1 hour 15 minutes, or until the peas are tender and the ham hock is falling apart.
10Check the peas for doneness by pressing one against the side of the pot with a spoon; it should mash easily.
11Remove the ham hock from the pot and set aside until cool enough to handle.
12Once cool, shred the meat from the bone, discarding any fat and skin, and chop the meat into small pieces.
13Return the shredded ham to the pot.
14Stir in the apple cider vinegar and season the soup with salt and black pepper to taste.
15Simmer for an additional 5 minutes to blend the flavors.
16Remove the bay leaf and discard.
17Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

🔧Equipment

Large pot or Dutch oven (6-quart)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a vegetarian version, omit the ham hock and use vegetable broth. Add 1 teaspoon of liquid smoke and an extra tablespoon of olive oil for depth of flavor. The soup thickens as it sits; add more broth or water when reheating to reach desired consistency.

Watch Video Of How Hearty Black Eyed Pea Soup Works

This black eyed pea soup recipe is truly one of my go-tos when we’re looking for something comforting and satisfying on a chilly day. Whether we’re serving it as part of a casual dinner or entertaining guests for special occasions, this hearty soup never fails to impress.

And let’s not forget about all those wonderful health benefits that come with eating black eyed peas! Not only are they high in protein and fiber but they also contain antioxidants and anti-inflammatory properties that are sure to do your body good.

❓ Frequently Asked Questions About Hearty Black Eyed Pea Soup

1. What type of broth should I use for this recipe?

For this recipe, I recommend using low-sodium chicken broth or vegetable broth as a base. You can always adjust the seasoning to taste later on.

2. Can I use canned black eyed peas instead of cooking them from scratch?

Sure thing! Canned black eyed peas are perfectly fine to use in this recipe – just be sure to drain off any excess liquid before adding them to your pot.

3. How long does this soup keep in the fridge?

This soup will keep for 3-5 days in the fridge, stored in an airtight container.

4. Can I freeze this soup for later?

Yes! This soup freezes beautifully – simply thaw out any frozen portions overnight in the fridge or reheat them gently on the stovetop.

5. What if I don’t have any thyme? Can I leave it out or substitute with something else?

No worries at all! You can omit the thyme if you don’t have any on hand – just add an extra sprinkle of salt instead.

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