Black-Eyed Pea Soup is a hearty, comforting dish packed with Southern charm and flavor. Perfect for cool evenings or as a New Year’s tradition, this soup is loaded with protein-rich black-eyed peas, savory vegetables, and smoky spices. It’s a one-pot meal that’s easy to make and highly versatile, making it a family favorite.
Why You’ll Love This Recipe
- Nutritious and Filling: Loaded with fiber and protein from black-eyed peas, plus plenty of veggies.
- One-Pot Wonder: Easy cleanup and simple preparation for busy days.
- Customizable: Add your favorite vegetables, meats, or spices to make it your own.
- Great for Leftovers: Tastes even better the next day as the flavors meld.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Black-eyed peas (dried or canned, rinsed and drained)
- Onion, diced
- Garlic, minced
- Carrots, diced
- Celery, diced
- Bell pepper, diced
- Smoked sausage or ham (optional, for extra flavor)
- Chicken or vegetable broth
- Diced tomatoes (canned or fresh)
- Bay leaf
- Smoked paprika
- Cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Olive oil or butter for sautéing
- Fresh parsley or green onions for garnish
Directions
- Prep the Ingredients: 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). Rinse and drain.
- Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook until softened, about 5-7 minutes.
- Add the Protein: Stir in smoked sausage or ham, if using, and cook for 2-3 minutes.
- Combine Ingredients: Add black-eyed peas, diced tomatoes, chicken or vegetable broth, bay leaf, smoked paprika, cayenne (if desired), salt, and pepper. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the black-eyed peas are tender. If using canned peas, reduce simmer time to 20-25 minutes.
- Adjust Seasoning: Taste and adjust seasonings as needed. Remove the bay leaf before serving.
- Serve: Ladle into bowls and garnish with fresh parsley or green onions. Serve with cornbread or crusty bread.
Servings and Timing
- Servings: Makes about 6 servings.
- Prep Time: 10-15 minutes
- Cook Time: 45-60 minutes (depending on the peas used)
- Total Time: Approximately 1 hour to 1 hour 15 minutes
Variations
- Vegetarian Option: Omit the sausage or ham and use vegetable broth for a plant-based version.
- Spicy Twist: Add diced jalapeños or extra cayenne for more heat.
- Greens Addition: Stir in fresh spinach, kale, or collard greens during the last 10 minutes of cooking for extra nutrition.
- Coconut Flavor: Replace some broth with coconut milk for a creamy, tropical twist.
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove over medium heat, adding a splash of water or broth to thin if necessary. Alternatively, microwave in 1-minute intervals, stirring between each.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use canned black-eyed peas instead of dried?
Yes, canned peas are a great time-saver. Be sure to rinse and drain them before using.
Do I need to soak dried black-eyed peas?
Soaking helps reduce cooking time, but it’s not strictly necessary. If you skip soaking, add 15-20 minutes to the cooking time.
What’s the best broth to use?
Both chicken and vegetable broth work well. Choose based on your dietary preferences.
Can I make this soup spicy?
Yes, add cayenne pepper, red pepper flakes, or diced jalapeños for extra heat.
What pairs well with this soup?
Cornbread, crusty bread, or a simple green salad are excellent accompaniments.
How can I thicken the soup?
Mash a portion of the black-eyed peas or add a slurry of cornstarch and water to the soup.
Is this soup freezer-friendly?
Absolutely! This soup freezes well and is perfect for meal prep.
Can I make this in a pressure cooker?
Yes, use the sauté function for aromatics, then cook on high pressure for about 20-25 minutes (dried peas) or 10 minutes (canned peas).
What other vegetables can I add?
Zucchini, sweet potatoes, or green beans are great additions.
How long does it last in the fridge?
Stored properly, it stays fresh for up to 4 days.
Conclusion
Black-Eyed Pea Soup is a comforting and flavorful dish that’s as versatile as it is delicious. Whether you’re cooking it for New Year’s good luck or simply craving a hearty meal, this soup is sure to satisfy. Customize it to suit your tastes, and don’t forget the cornbread for a complete Southern-inspired feast!
Print
Black-Eyed Pea Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Southern, American
Description
This hearty and flavorful Black-Eyed Pea Soup is a comforting dish perfect for chilly nights or to celebrate New Year’s Day. Packed with protein-rich black-eyed peas, smoky sausage, and a medley of vegetables, it’s a satisfying meal that’s both nourishing and delicious.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 4 cups chicken or vegetable broth
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup cooked smoked sausage, sliced (optional, for a smoky flavor)
- 2 cups fresh spinach or kale (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the Seasonings and Base:
- Stir in the smoked paprika, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in the chicken or vegetable broth, diced tomatoes, and black-eyed peas. Stir to combine.
Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes to let the flavors meld.
- If using smoked sausage, add it to the soup during the last 10 minutes of cooking.
Add the Greens (Optional):
- Stir in the spinach or kale just before serving and let it wilt for 2–3 minutes.
Serve:
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or cornbread for a complete meal.
Notes
- Dried Black-Eyed Peas: If using dried peas, soak them overnight, drain, and simmer in water until tender before adding to the soup.
- Vegetarian Version: Omit the sausage and use vegetable broth for a vegetarian option.
- Spicy Option: Add chopped jalapeños or a splash of hot sauce for extra heat.