Black-Eyed Pea Soup Recipe (3 methods!)
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Black-Eyed Pea Soup Recipe (3 methods!)
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Black-eyed pea soup is a hearty, nutritious meal! It's often associated with good luck and is traditionally eaten on New Year's Day. Enjoy your soup with a side of cornbread or crusty bread for a complete meal.
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Ingredients
- 1 pound dried black-eyed peas soaked overnight and drained
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 talks celery diced
- 1 large carrot diced
- 6 cups chicken stock
- 1 cup smoked ham diced, or 1 smoked ham hock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional:
- Red pepper flakes or cayenne pepper for heat
- 2 green onions chopped (for serving)
- fresh parsley chopped (for serving)
Instructions
Stovetop Black-Eyed Pea Soup Recipe with dried beans
Soak the Black-Eyed Peas
- Begin by adding the black-eyed peas to a large bowl with enough water to cover them by about 2 inches. Soak overnight.
- The next day, drain and rinse them under cold water. They’re now ready to use!
Sauté the vegetables
- In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, bell pepper, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the soaked black-eyed peas to the pot.
Add liquids and seasonings
- Pour in the chicken stock. Add the ham hock or diced ham if you're using it (this will add a smoky flavor to the soup).
- Add in the bay leaves, thyme, paprika, garlic powder, onion powder, salt, and pepper. If you want to add a little heat, you can also add a pinch of red pepper flakes or cayenne pepper.
Simmer the soup
- Bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 1-1.5 hours or until the black-eyed peas are tender.
Adjust Seasoning
- Once the peas are tender, taste the soup and adjust the seasoning if necessary. If you used a ham hock, remove it from the pot, shred any meat off the bone, and return the meat to the soup. Discard the bone.
Serve
- Ladle the soup into bowls and garnish with chopped green onions and fresh parsley.
Notes
- Instead of olive oil, you can use bacon grease for extra flavor.
- Collard Greens
- I don’t add collard greens to my soup, as is traditional – but you could. Add them in the last 5-10 minutes of cooking on stovetop.
- If using the instant pot, after cooking is complete – and you have released the pressure, add in the chopped collard greens and set your pot to sauté and boil for 3-4 minutes.
- Sauté the vegetablesSauté the vegetables in olive oil as above. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot.
- Add liquids and seasoningsAdd chicken stock, ham, and seasonings. Simmer for 20-30 minutes to let the flavors meld.
- ServeGarnish with green onions and parsley.
- Sauté the vegetablesSet the Instant Pot to "Sauté" and cook the vegetables in olive oil for about 5 minutes.
- Add beans, liquids, and seasoningsAdd the soaked (or unsoaked) black-eyed peas, chicken stock, ham, and seasonings. Secure the lid, set the valve to "Sealing," and pressure cook on high for 15 minutes (soaked beans) or 30 minutes (unsoaked beans).
- Natural releaseLet the Instant Pot release pressure naturally for 15 minutes, then manually release any remaining pressure.
- ServeGarnish with green onions and parsley.
- Sauté the vegetablesSauté the vegetables in olive oil as in the stovetop method. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot.
- Add beans, liquids, and seasoningsAdd the chicken stock, ham, and seasonings. Secure the lid and pressure cook on high for 5 minutes.
- Natural releaseLet the Instant Pot release pressure naturally for 10 minutes, then manually release any remaining pressure.
- ServeGarnish with green onions and parsley.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
40g
(13%)
Protein
19g
(38%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
10mg
(3%)
Sodium
1126mg
(47%)
Potassium
882mg
(25%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
2203IU
(44%)
Vitamin C
23mg
(26%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 1126mg | 47% |
| Potassium | 882mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2203IU | 44% |
| Vitamin C | 23mg | 26% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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