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Black Eyed Pea Soup Recipe

Black Eyed Pea Soup

Steven
Rich, savory broth with tender black eyed peas, smoky ham, and a medley of vegetables all come together in one pot for a nourishing Southern classic that's budget-friendly and incredibly satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Dutch Oven - 6-quart / 5.7-liter capacity or larger, heavy-bottomed
  • Cutting board
  • Chef's knife
  • Wooden spoon - or silicone spatula
  • Ladle
  • Colander - or strainer for rinsing peas
  • Measuring cups and spoons
  • Large mixing bowl - for soaking dried peas if using
  • Tongs - for removing and handling the ham hock
  • Immersion Blender - optional, for partially blending to thicken the soup

Ingredients
  

  • 1 lb dried black eyed peas - 450g, sorted and rinsed OR 3 cans / 45 oz total of canned black eyed peas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 large yellow onion - diced, about 2 cups or 240g
  • 3 medium carrots - peeled and sliced into rounds, about 1.5 cups or 180g
  • 3 stalks celery - sliced, about 1.5 cups or 150g
  • 5 cloves garlic - minced
  • 1 smoked ham hock - about 1 to 1.5 lbs / 450–680g OR 2 cups / 300g diced smoked ham
  • 1 can diced tomatoes - 14.5 oz / 411g, undrained
  • 6 cups low-sodium chicken broth - 1.4 liters, or vegetable broth
  • 2 cups water - 475ml
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon crushed red pepper flakes - optional, adjust to taste
  • 2 bay leaves
  • 3 cups fresh collard greens - 90g, stems removed and leaves roughly chopped, OR kale
  • salt and black pepper - to taste
  • 1 tablespoon apple cider vinegar - for brightness at the end

Instructions
 

  • Sort and rinse dried black eyed peas, then soak in cold water for at least 4 hours or overnight. Drain and rinse before using. If using canned, simply drain and rinse, then set aside.
  • Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 7-8 minutes until onion is translucent. Add garlic and cook for 1-2 minutes more until fragrant.
  • Stir in dried thyme, smoked paprika, oregano, and crushed red pepper flakes and toast with the vegetables for 30-60 seconds until fragrant.
  • Add chicken broth, water, drained soaked peas, diced tomatoes with their juices, ham hock, and bay leaves. Bring to a rolling boil over medium-high heat.
  • Reduce heat to low, cover with lid slightly ajar, and simmer for 1 to 1 1/2 hours until peas are tender. Stir every 20-30 minutes and add extra liquid if needed.
  • Remove ham hock, let cool, then shred the meat and return it to the pot. Discard skin, bone, and large fat pieces.
  • If using canned peas, add them now and heat through. Stir in collard greens or kale and simmer for 15-20 minutes (collards) or 8-10 minutes (kale) until tender.
  • Remove bay leaves. Season with salt and pepper to taste. Stir in apple cider vinegar. Optionally, use an immersion blender to blend 2-3 cups of soup for a thicker texture. Let rest 5 minutes before serving.

Notes

  • Soak the peas: Soaking dried black eyed peas for 4-8 hours reduces cooking time by 30-45 minutes and improves texture. If using canned peas, no soaking is required.
  • Toast the spices: Stirring thyme, paprika, and oregano into hot oil for 30-60 seconds before adding liquid releases their essential oils and deepens flavor significantly.
  • Use a ham hock if possible: A bone-in smoked ham hock infuses the broth with a depth of smoky flavor that diced ham cannot replicate.
  • Season at the end: Smoked ham and chicken broth carry significant salt. Always taste and season at the very end to avoid over-salting.
  • Add greens toward the end: Adding collard greens or kale in the final 10-20 minutes preserves their color, texture, and nutritional value.
  • Don't skip the vinegar: A splash of apple cider vinegar at the end brightens the entire flavor and cuts through the richness of the ham.
  • Vegetarian version: Omit ham, use vegetable broth, and add 1 teaspoon smoked paprika plus a few drops of liquid smoke for smoky depth.
  • Storage: Store in the refrigerator for up to 5 days or freeze for up to 3 months. The soup often tastes even better the next day as flavors meld.
  • Make it spicy: Double the crushed red pepper flakes, add 1 teaspoon cayenne pepper, and stir in a diced jalapeño with the aromatics for extra heat.
  • Serve with cornbread: Warm cornbread is the classic pairing and perfect for soaking up every drop of the smoky broth.
Keyword black eyed pea soup, ham and bean soup, new years day soup, one pot soup, southern soup