Southern Black-Eyed Pea Soup

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    2 hrs 15 mins

  • Additional Time

    8 hrs

  • Total Time

    10 hrs 45 mins

  • Servings

    8 people

  • Calories

    316 kcal

  • Course

    Dinner

  • Cuisine

    American

Southern Black-Eyed Pea Soup

Smoky and satisfying, this healthy black eyed pea soup is the perfect supper for a chilly day!

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Ingredients

Servings
  • 1 lb. dried black-eyed peas
  • 1 tablespoon olive oil
  • 4 carrots, peeled and diced
  • 4 celery ribs, diced
  • 1 large onion, diced
  • 1 tablespoon minced or grated garlic
  • 8 cups chicken broth or vegetable broth
  • 3 cups chopped stemmed collard greens (from 1 8-ounce bunch)
  • 1 lb. cooked ham, diced (about 3 cups total) (or sub with 2 lbs. smoked ham hocks)
  • ½ teaspoon salt
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained
  • 2 bay leaves
  • Optional garnish: chopped fresh herbs; crushed red pepper flakes; hot sauce; a squeeze of fresh lemon juice; or a dash of apple cider vinegar
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Instructions

STOVETOP:

  1. Place black-eyed peas in a large pot or bowl. Cover with water 2 inches above the peas and soak for 8 hours (or overnight). Drain peas.
  2. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion, and garlic until the vegetables start to soften, about 8 to 10 minutes.
  3. Stir in the drained peas, broth, collard greens, ham, salt, tomatoes, and bay leaves. Bring to a boil; cover; reduce the heat to low, and simmer (covered) for about 2 – 2 ½ hours (or until the peas and vegetables are tender). Discard bay leaves. Taste and season with salt and pepper, if necessary.
  4. Ladle into bowls and serve. Garnish with chopped fresh herbs, crushed red pepper flakes, hot sauce, a squeeze of fresh lemon juice, or a splash of apple cider vinegar.

SLOW COOKER:

  1. Place black-eyed peas in a large pot or bowl. Cover with water 2 inches above the peas and soak for 8 hours (or overnight). Drain peas.
  2. Transfer soaked peas to a slow cooker.
  3. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion, and garlic until the vegetables start to soften, about 8 to 10 minutes. Transfer the vegetables to the slow cooker.
  4. Stir in broth, collard greens, ham, salt, tomatoes, and bay leaves. Cover and cook on HIGH for about 4 hours or on LOW for about 7-8 hours, or until the peas and vegetables are tender. Discard bay leaves. Taste and season with salt and pepper, if necessary. Ladle into bowls and serve. Garnish with chopped fresh herbs, crushed red pepper flakes, hot sauce, a squeeze of fresh lemon juice, or a splash of apple cider vinegar.
Equipments used:

Notes

  • Adjust the total cooking time to suit you preferences and your desired tenderness. While 1 ½ hours on the stovetop might be sufficient for firmer peas, other folks may prefer 2 hours or up to 2 ½ hours for more tender, broken-down, creamy black eyed peas.
  • Use salt sparingly, since ham is salty on its own. Taste and season as you go -- the total amount of salt necessary will depend on the sodium in your broth and ham, as well as your personal preference.
  • Spicy: add a dash of cayenne, or garnish with crushed red pepper flakes or hot sauce.
  • For a thicker, creamier consistency, use the back of a spoon or a potato masher to smash some of the cooked peas against the inside of the pot.
  • Garnish with fresh herbs or add extra herbs and seasoning to the pot. Good options include parsley, thyme, oregano, basil, cilantro, and rosemary. A dollop of sour cream, a squeeze of fresh lemon juice, a dash of hot sauce, or a splash of vinegar are also nice finishing touches.

Nutrition Information

Show Details
Serving 1/8 of the recipe Calories 316kcal (16%) Carbohydrates 44g (15%) Protein 26g (52%) Fat 5g (8%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 30mg (10%) Sodium 1915mg (80%) Potassium 1005mg (29%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 5923IU (118%) Vitamin C 14mg (16%) Calcium 136mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 316 kcal

% Daily Value*

Serving 1/8 of the recipe
Calories 316kcal 16%
Carbohydrates 44g 15%
Protein 26g 52%
Fat 5g 8%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 30mg 10%
Sodium 1915mg 80%
Potassium 1005mg 21%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 5923IU 118%
Vitamin C 14mg 16%
Calcium 136mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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