Black-Eyed Pea Soup

Content… Why It Works Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Storage Instructions What to Serve More Soulful Black-Eyed Pea Recipes to Try  Watch How to Make It

Why Black-Eyed Pea Soup Works

These crazy nutritious guys with a ton of fiber definitely contribute goodness and protein to a plant-based diet. They enjoy a unique flavor that’s hard to describe (other than super tasty). Maybe slightly smokey, nutty, and slightly earthy. However, they’re easy to identify because these cream-colored beauties have a characteristic black spot.

Recipe Ingredients

1. Black-Eyed Peas – Packed with nutrients, black-eyed peas make this soup healthy and robust. Canned or previously cooked beans also work.
2. Meat – Bacon and ham hock or smoked turkey give this soup a deep, smoky flavor. This offers a great opportunity to use leftover ham.
3. Flavor – Keep it simple with onion, garlic, thyme, bay leaf, celery, and Creole seasoning (homemade or store-bought).
4. Chicken Broth – You need liquid to cook the black-eyed peas. And it’s not soup without liquid, right? But you can substitute it with beef or vegetable broth.
5. Spinach – These healthy greens add a burst of color and nutrients. Collard greens and kale also work well but need about 20 minutes more to cook.

How to Make Black-Eyed Peas Soup

• Soak the Beans – Add dry black-eyed peas to a large bowl and cover them with cold water. Let them soak for 2-3 hours. 
• Cook Meat – In a large, heavy pan, sauté chopped bacon until brown and crispy, 5-6 minutes. Set aside. Add the ham hocks and cook until no longer pink. (Photos 1-2)
• Vegetables and Seasoning – Throw in the onions, celery, garlic, thyme, and bay leaf and sauté for about 3-5 minutes, until the onions wilt. (Photos 3-5)
• Add Broth – Then add the chicken broth or water. Drain the black-eyed peas, rinse them, and place them in the pot—season with Creole seasoning, salt, and pepper to taste. (Photos 6-7)
• Simmer – Stir and bring to a boil. Then, reduce heat to a simmer, cover, and simmer for 30 minutes or more. Stir the pot occasionally and continue simmering until the beans are tender and have the desired consistency. 
• Final Touch – Add fresh chopped spinach. Add more stock or water if your beans become thick and dry. The texture of the beans should be soupy. Remove the bay leaves and adjust the seasoning if needed. Serve with fresh bread. (Photo 8)

Recipe Variations

1. Make this soup vegan by omitting chicken stock, bacon, and ham or turkey. Add a pinch of smoked paprika to replace the cured meat’s smokey flavor.
2. Add some heat with a touch of cayenne, chili flakes, or chili powder. Or get a more intense heat with fiery peppers like Habanero, scotch bonnet, and serrano.
3. Garnish the soup bowls with a sprinkle of Parmesan cheese or a drizzle of lime juice to enhance the flavor.
4. Though this soup is filling on its own, potatoes or sweet potatoes will make it even heartier.
5. Almost any soup is better with black-eyed peas. Add a cup or two cooked black eye peas to your favorite soup recipe for added nutrition.

Tips and Tricks

1. Adjust consistency with more or less broth. More for a soupier soup and less for something more like a stew.
2. You can skip soaking if you’re in a rush. Simply add about 10 minutes to the cooking time.
3. Do a quick soak. Cover your black-eyed peas with at least two inches of water and bring them to a boil. Turn off the heat, let the peas rest for an hour, and start cooking.
4. I like adding a smashed clove of garlic and a quarter of an onion to the soaking water so the aromatics absorb into the beans.

Make-Ahead Instructions

Preparing the beans takes the most time. But you can freeze cooked black-eyed peas. So cook up a big batch and freeze the extra in an airtight container. When you’re ready to make soup, pull them out of the freezer, and you’re good to go!

Or cook up a pot of soup and freeze it in smaller containers for when you need a fast lunch.

Serving and Storage Instructions

Leftover soup is a lifesaver, don’t you agree? You can store leftover black-eyed pea soup in airtight containers in the fridge for 4-5 days or in the freezer for two months. 

Reheating is simple on the stovetop in a saucepan over medium heat. Or throw a bowl of soup in the microwave and heat for 30-second intervals until warm.

What Goes Well With Black-Eyed Pea Soup

Southern soups and cornbread go hand in hand. Skillet cornbread and hot water cornbread are classics, or try sweet potato cornbread for a spicy twist! You’ll also love the tangy freshness of vinegar coleslaw on the side, and you can top off the meal with a creamy and decadent sweet potato pie.

More Soulful Black-Eyed Pea Recipes to Try 

1. Instant Pot Black-Eyed Peas
2. Red Red
3. Black-Eyed Pea Salad
4. Hoppin John
5. Koki Beans

Watch How to Make It

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By Imma

This blog post was originally published in October 2022 and has been updated with additional tips, new photos, and a video