Black Eyed Pea Soup
User Reviews
5
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
2 hrs
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Servings
6
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Calories
285 kcal
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Course
Soup
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Cuisine
International
Black Eyed Pea Soup
Report
Black Eyed Pea Soup combines tender black-eyed peas simmered with aromatic vegetables like onion, carrot, and celery, plus smoked paprika and cumin for smoky warmth. The addition of fire-roasted tomatoes and optionally ham or ham hock lends depth and savory notes. Fresh kale added near the end provides color and freshness. This soup has a comforting texture with soft beans and vegetables in a savory broth, making it ideal for a wholesome meal.
Description
This Black Eyed Pea Soup highlights black-eyed peas cooked slowly in a broth enriched with sautéed onions, carrots, celery, and garlic. Seasoned with cumin and smoked paprika, the soup gains a subtle smoky flavor enhanced by fire-roasted tomatoes. The optional ham hock or diced ham adds natural saltiness and meaty depth, while kale leaves stirred in towards the end offer a fresh, slightly bitter contrast and vibrant green color.
The soup requires simmering for one to three hours to fully tenderize the peas while allowing flavors to meld. The result is a thick yet broth-based soup with tender beans that retain their shape. It's hearty and filling without being heavy, suitable as a main course combined with bread or a light side salad.
Leftovers keep well refrigerated up to five days or frozen for three months. Reheating gently preserves texture and flavor, making it convenient for make-ahead meals. Adjust salt according to ham inclusion and broth saltiness to avoid oversalting.
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced small (white or sweet Vidalia may be substituted)
- 2 medium carrot peeled and diced small
- 2 celery diced into small half moons, stalks
- 3 cloves garlic finely minced
- 14.5 ounce diced fire roasted tomatoes undrained (if very sensitive to heat, you can sub with a can of petite diced tomatoes, canned
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons smoked paprika (regular paprika may be substituted, but you'll lose some of the smoky aspect)
- 1 cup black-eyed pea rinsed and sorted (I don't soak them. You can also use two 15-ounce cans dried black eyed peas; add them near the end when you add the kale, see FAQs for more, dried
- 1 medium ham hock optional (2 cups cooked and diced ham such as from leftover holiday ham may be substituted; or simply omit the ham)
- 6 cups beef broth reduced sodium chicken broth may be substituted, reduced sodium
- 2 bay leaf
- 2 cups kale leaves about 2 to 3 heaping handfuls, with tough center membranes or stalks removed; baby spinach or Swiss chard may be substituted
- 1 tablespoon lemon juice or more, optional and to taste
- 1 teaspoon salt or to taste (depending on if you used a ham hock, ham, the broth used, amounts will vary)
- 1 teaspoon black pepper or to taste, freshly ground
Instructions
- To a large Dutch oven or pot, add the olive oil, onions, carrots, celery, and saute over medium-high heat for about 7 minutes, or until vegetables have softened. Stir frequently.
- Add the garlic, and cook for 1 minute. Stir continuously.
- Add the canned tomatoes (do not drain), cumin, smoked paprika, dried beans, optional ham hock, cover with broth, add the bay leaves, and bring mixture to a boil.
- Once the mixture has boiled, reduce the heat to low, cover the pot with a lid, and simmer over low heat for about 1 to 3 hours, or until beans are done. Stir every 20-30 minutes, or so. Bean Cooking Tips - There's a wide range of time listed because if you're not adding a ham hock, and there's more room in your pot, the beans will cook faster. It also depends on how fast your simmer is, and your overall preference for doneness. Beans are done when they're tender, but still hold their shape. Taste a few. Make sure they're not at all hard. Continue cooking until they're done, whatever that means on the clock. If you're using canned beans, add them when you add the broth, and allow the mixture to come up to a boil, then simmer for 10-15 minutes. Then carry on with the next step below.
- After the beans are cooked through, remove the bay leaves and the ham hock if using. Shred the meat and return it to the pot. Add the kale.If you're using leftover ham or diced/cubed ham from your deli, add it into the pot now (1 to 2 cups, or as desired), along with the kale.
- Allow the kale to wilt, which will only take a few minutes. Stir to encourage it to wilt.
- Turn off the heat, and taste the soup. Flavoring Tips - While optional, I recommend adding the lemon juice because it really brightens up the flavor and balances the soup. I add about 2 tablespoons, but it's up to you. Depending on if you used a ham hock or cubed ham or none, the type of broth you used, and your personal preference for saltiness, will all dictate how much salt to use. I would start with 1 teaspoon salt and work up from there. If the soup tastes at all flat, boring, bland, or dull, it likely needs more salt, and/or more lemon juice. Add the pepper, to taste and serve immediately.
Equipments used:
Notes
- Leftover soup stores airtight in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Reheat gently to maintain bean texture and flavor.
- Adjust salt according to whether ham or salty broth is used to avoid oversalting.
Nutrition Information
Show Details
Serving
1serving
Calories
285kcal
(14%)
Carbohydrates
26g
(9%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
1030mg
(43%)
Potassium
1052mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4649IU
(93%)
Vitamin C
12mg
(13%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 285kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 1030mg | 43% |
| Potassium | 1052mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4649IU | 93% |
| Vitamin C | 12mg | 13% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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