While it’s a traditional New Year’s Day meal, cooking up a black-eye pea soup recipe is ideal anytime. Deep-rooted Southern tradition says that black-eyed peas bring health and prosperity for the new year. But it’s so simple and satisfying that it deserves a place on the menu all year round! This soup is my go-to when looking for a quick and nutritious meal the whole family will love, or I need to feed a crowd on a budget! And since it’s a one-pot meal, I spend less time cleaning up and more time enjoying the company. Plus, this Southern classic is inexpensive, hearty, and simply delicious! I bet you already have the ingredients in your pantry.
Recipe Ingredients
How to Make Black-Eyed Peas Soup
Soak the Beans – Add dry black-eyed peas to a large bowl and cover them with cold water. Let them soak for 2-3 hours. Cook Meat – In a large, heavy pan, sauté chopped bacon until brown and crispy, 5-6 minutes. Set aside. Add the ham hocks and cook until no longer pink. (Photos 1-2) Vegetables and Seasoning – Throw in the onions, celery, garlic, thyme, and bay leaf and sauté for about 3-5 minutes, until the onions wilt. (Photos 3-5) Add Broth – Then add the chicken broth or water. Drain the black-eyed peas, rinse them, and place them in the pot—season with Creole seasoning, salt, and pepper to taste. (Photos 6-7) Simmer – Stir and bring to a boil. Then, reduce heat to a simmer, cover, and simmer for 30 minutes or more. Stir the pot occasionally and continue simmering until the beans are tender and have the desired consistency. Final Touch – Add fresh chopped spinach. Add more stock or water if your beans become thick and dry. The texture of the beans should be soupy. Remove the bay leaves and adjust the seasoning if needed. Serve with fresh bread. (Photo 8)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Preparing the beans takes the most time. But you can freeze cooked black-eyed peas. So cook up a big batch and freeze the extra in an airtight container. When you’re ready to make soup, pull them out of the freezer, and you’re good to go! Or cook up a pot of soup and freeze it in smaller containers for when you need a fast lunch.
Serving and Storage Instructions
Leftover soup is a lifesaver, don’t you agree? You can store leftover black-eyed pea soup in airtight containers in the fridge for 4-5 days or in the freezer for two months. Reheating is simple on the stovetop in a saucepan over medium heat. Or throw a bowl of soup in the microwave and heat for 30-second intervals until warm.
What Goes Well With Black-Eyed Pea Soup
Southern soups and cornbread go hand in hand. Skillet cornbread and hot water cornbread are classics, or try sweet potato cornbread for a spicy twist! You’ll also love the tangy freshness of vinegar coleslaw on the side, and you can top off the meal with a creamy and decadent sweet potato pie.
More Soulful Black-Eyed Pea Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”iYHUMD76″ upload-date=”2022-10-03T20:15:37.000Z” name=”BLACK EYED PEAS SOUP.mp4″ description=”Black-Eyed Pea Soup bursting with smokey flavor and delicious veggies, perfect for a robust starter or a quick main course. ” player-type=”collapse” override-embed=”false”] By Imma This blog post was originally published in October 2022 and has been updated with additional tips, new photos, and a video
