Black Eyed Peas Soup Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
8
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Calories
456 kcal
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Course
Main Course, Soup
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Cuisine
American
Black Eyed Peas Soup Recipe
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This comforting black eye peas soup is so flavorful with bacon, ham, and lots of veggies simmered in a perfectly spiced broth, a true taste of the south.
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Ingredients
- 1 pound black-eyed peas (453g)
- 1/2 pound Bacon chopped – about 7-8 slices (226g)
- ½ pound ham hocks 226g
- 1 large onion chopped
- 1 large bell pepper chopped (use jalapeno, serrano, or hotter for spicy)
- 2 stalks celery chopped
- 5 cloves garlic chopped
- 2 cups chopped collard greens
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes optional for spicy
- 6 cups chicken broth 1.5-1.7L
- 1-2 bay leaves
- salt and pepper to taste
- 1-2 tablespoons apple cider vinegar optional
- For Serving. Fresh chopped parsley, red pepper flakes
Instructions
- Sort the dried black-eyed peas and pick out any debris. Rinse, then add to a large bowl and cover with 5 cups cold water. Let sit for 2-3 hours. (You can also boil them over high heat for 1 minute, then cover and let sit for 1 hour).
- Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.
- Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the vegetables are softened.
- Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.
- Add the collard greens and stir. Cook for 2-3 minutes.
- Add the spices and stir, then pour in the chicken broth, along with the bay leaves and salt and pepper to taste.
- Drain the black eyed peas and add them to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally, until the beans are tender to your preference. Simmer longer as needed for larger ham hocks and creamier black eyed peas.
- Remove the ham hocks and bay leaf. Pick the meat from the bones and add back to the soup pot. Skim any fat from the surface.
- Stir in apple cider vinegar and adjust for salt and pepper.
- Serve into bowls and garnish with fresh chopped parsley and red pepper flakes.
Notes
- Serve with crusty bread to sop up the delicious broth.
- Seasonings. Try my Homemade Cajun Seasonings Recipe for this soup.
- Carrots are a popular addition. Add when cooking the onions, peppers, and celery.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
42g
(14%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
50mg
(17%)
Sodium
338mg
(14%)
Potassium
1104mg
(32%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1947IU
(39%)
Vitamin C
25mg
(28%)
Calcium
122mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 50mg | 17% |
| Sodium | 338mg | 14% |
| Potassium | 1104mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1947IU | 39% |
| Vitamin C | 25mg | 28% |
| Calcium | 122mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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