black eyed pea soup Full of flavor, it’s perfect for a solid appetizer or an easy main course. Rich, smoky soups and colorful vegetables are a fun and easy way to incorporate more legumes into your diet. Great Southern food that will keep you comfortable no matter the temperature.
Although it’s a traditional New Year’s Day meal, making black-eyed pea soup recipe is ideal any time of the day. In deep-rooted Southern tradition, black-eyed peas are said to bring health and prosperity in the new year. But it’s so simple and satisfying that it deserves to be on your menu all year round.
When you’re looking for an easy and nutritious meal that the whole family will love, or when you need to feed a crowd on a budget, this soup is your go-to. One-pot meals mean less time cleaning up and more time enjoying your company. Plus, this traditional Southern dish is cheap, filling, and just plain delicious. I’m sure you already have the ingredients in your pantry.
Why black-eyed pea soup is effective
High in fiber, these nutritious foods definitely add quality protein and protein to a plant-based diet. They enjoy a unique flavor that is difficult to describe (other than being very tasty). Perhaps slightly smoky, nutty, and maybe even slightly earthy. However, these cream-colored beauties are easy to tell apart because of their distinctive black spots.
recipe ingredients
- black eyed peas – Packed with nutrients, black-eyed peas make this soup healthy and hearty. Canned or pre-cooked beans can also be used.
- meat – Bacon and ham hocks or smoked turkey give this soup a deep, smoky flavor. This is a great opportunity to use up your leftover ham.
- flavor – Onions, garlic, thyme, bay leaves, celery, creole seasoning (homemade or store-bought).
- chicken soup – Black-eyed peas require liquid to cook. It’s not soup without liquid, right? However, you can also substitute beef or vegetable broth.
- spinach – These healthy vegetables add plenty of color and nutrients. Collard greens or kale also work well, but they take about 20 minutes more to cook.
How to make black eyed pea soup
- soak the beans – Add the dried black-eyed peas to a large bowl and cover with cold water. Soak for 2-3 hours.
- cook the meat – In a large, heavy saucepan, fry the chopped bacon until browned and crispy, 5 to 6 minutes. Let’s set it aside. Add the ham hock and cook until no longer pink. (Photos 1-2)
- vegetables and seasonings – Add the onion, celery, garlic, thyme, and bay leaf and sauté until the onion is wilted, about 3 to 5 minutes. (Photos 3-5)
- addition broth – Then add chicken broth or water. Drain and wash the black-eyed peas and add them to the pot. Season to taste with Creole seasoning, salt, and pepper. (Photos 6-7)
- boil – Stir and bring to a boil. Then reduce the heat, cover, and simmer for at least 30 minutes. Stir the pot occasionally and continue to simmer until the beans are tender and have the desired consistency.
- final touch – Add chopped fresh spinach. If the beans are thick and dry, add more stock or water. The texture of the beans should be soupy. Remove bay leaves and adjust seasoning as needed. Enjoy with freshly baked bread. (Photo 8)
Recipe variations
- Make this soup vegan by omitting the chicken stock, bacon, ham or turkey. Add a pinch of smoked paprika to replace the smoky flavor of cured meats.
- Add cayenne pepper, chili flakes, or chili powder for added heat. Or, go for a more intense spiciness with a fiery chili pepper such as habanero, scotch bonnet, or serrano.
- Sprinkle Parmesan cheese or drizzle some lime juice on the soup bowl for extra flavor.
- This soup alone is hearty, but adding potatoes or sweet potatoes will make it even more filling.
- Almost all soups are better with black-eyed peas. Add 1 or 2 cups of cooked black eye peas to your favorite soup recipes for an extra nutritional boost.
tips and tricks
- Adjust the concentration by increasing or decreasing the amount of broth. Use more for soups and less for stews.
- If you’re in a hurry, you can skip the soaking. Just add about 10 minutes to the cooking time.
- Soak quickly. Cover the black-eyed peas with at least 2 inches of water and bring to a boil. Turn off the heat and let the peas rest for an hour before starting to cook.
- I like to add crushed garlic cloves and a quarter of an onion to the soaking water so the flavor is absorbed by the beans.
Preparation instructions
Preparing the beans takes the most time. But you can freeze cooked black-eyed peas; So, cook in bulk and freeze the excess in an airtight container. When you’re ready to make the soup, remove it from the freezer and it’s ready to go.
Or make a pot of soup and freeze it in small containers for when you need a quick lunch.
How to consume and store
Leftover soup is a lifesaver, isn’t it? Store leftover black-eyed pea soup in an airtight container in the refrigerator for 4 to 5 days or in the freezer for up to 2 months.
Reheating can easily be done in a pot on the stove over medium heat. Alternatively, place the bowl of soup in the microwave and heat in 30-second intervals until warm.
What goes well with black-eyed pea soup
Southern soups and cornbread go hand in hand. skillet cornbread and boiling cornbread A classic or try sweet potato cornbread For a spicy twist! You’ll love the zesty freshness too. vinegar coleslaw On the side, you can finish off your meal with a creamy, decadent dish. sweet potato pie.
See more soulful black-eyed pea recipes to try
- instant pot black eyed peas
- red red
- black eyed pea salad
- hoppin john
- coki beans
See how to make
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by Imma
This blog post was originally published in October 2022 and updated with additional tips, new photos, and videos.
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