Why Youโll Love This Recipe
Black-eyed pea soup is a hearty and flavorful dish that is perfect for a cozy meal. Packed with protein and fiber, this comforting soup is both nutritious and delicious. Whether you’re making it for a New Year’s tradition or just craving a warm, satisfying bowl, this recipe is easy to prepare and full of rich, savory flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Black-eyed peas (dried or canned)
- Onion
- Garlic
- Carrots
- Celery
- Bell pepper
- Diced tomatoes
- Chicken or vegetable broth
- Smoked sausage or ham (optional)
- Bay leaf
- Thyme
- Paprika
- Salt and pepper
- Olive oil
- Green onions (for garnish)
Directions
- If using dried black-eyed peas, soak them overnight or use the quick soak method.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, celery, and bell pepper. Sautรฉ until softened.
- Add diced tomatoes, black-eyed peas, broth, and seasonings. Stir to combine.
- Bring to a boil, then reduce the heat and let it simmer for about 45-60 minutes, or until the peas are tender.
- If using smoked sausage or ham, add it to the pot during the last 15 minutes of cooking.
- Adjust seasoning as needed and remove the bay leaf.
- Serve hot, garnished with green onions.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
Variations
- Vegetarian:ย Omit the sausage or ham and use vegetable broth for a plant-based version.
- Spicy:ย Add a chopped jalapeรฑo or a dash of cayenne pepper for extra heat.
- Creamy:ย Blend a portion of the soup for a thicker texture.
- Southern Style:ย Use a ham hock instead of sausage for a traditional smoky flavor.
Storage/Reheating
- Refrigeration:ย Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing:ย Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating:ย Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
How do I quick soak dried black-eyed peas?
Place them in a pot, cover with water, bring to a boil, and let them sit for an hour before draining.
Can I make this soup in a slow cooker?
Yes! Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
What can I use instead of smoked sausage?
Try turkey sausage, bacon, or a plant-based sausage alternative.
Can I use canned black-eyed peas?
Yes, but reduce the cooking time to about 30 minutes since they are already cooked.
What other vegetables can I add?
Zucchini, spinach, or kale work well in this soup.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and sausage.
How can I make it thicker?
Mash some of the black-eyed peas with a spoon or blend a portion of the soup.
Can I add rice or pasta?
Yes, cooked rice or small pasta can be stirred in before serving.
What herbs pair well with black-eyed pea soup?
Thyme, oregano, and bay leaves enhance the flavor.
Can I make this ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together.
Conclusion
Black-eyed pea soup is a nutritious and comforting dish that is easy to make and full of flavor. Whether you’re preparing it for a family dinner or a special occasion, this recipe is sure to please. Enjoy it fresh or save leftovers for a quick and satisfying meal later!
Print
Black-Eyed Pea Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southern, American
- Diet: Gluten Free
Description
A warm and flavorful soup made with black-eyed peas, vegetables, and smoky seasonings. Perfect for a cozy meal, especially on New Year’s Day for good luck!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 4 cups vegetable or chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 2 (15-ounce) cans black-eyed peas, drained and rinsed (or 3 cups cooked black-eyed peas)
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 pound smoked sausage, sliced (optional, for extra flavor)
- 2 cups chopped greens (collard greens, spinach, or kale)
- 1 tablespoon apple cider vinegar
- Fresh parsley or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sautรฉ for about 5 minutes until softened.
- Stir in the smoked paprika, thyme, cumin, black pepper, and salt. Cook for another minute until fragrant.
- Pour in the broth and diced tomatoes. Add the black-eyed peas, bay leaf, and red pepper flakes (if using). Stir to combine.
- If using smoked sausage, add it now. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes.
- Stir in the chopped greens and apple cider vinegar. Cook for another 5 minutes until the greens are wilted.
- Remove the bay leaf, taste, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or green onions.
Notes
- To make this soup vegetarian, skip the sausage and use vegetable broth.
- If using dried black-eyed peas, soak them overnight and cook them separately before adding to the soup.
- Leftovers store well in the fridge for up to 4 days and freeze well for up to 3 months.
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