Smoky Black Eyed Pea SoupĀ Positively PACKED with incredible flavor and loaded wholesome ingredients, this black eyed pea soup recipe is sure to become a favorite!
Black-eyed peas are a staple in Southern cuisine, soul food in particular. Ā Originating in West Africa 5000 years ago and brought to the American colonies in the 17th century, black-eyed peas are rich in history and have long been thought to bring good luck. Ā A Southern tradition is to eat them on New Year’s Day to bring prosperity in the new year. Ā In similar fashion, black-eyed peas are traditionally eaten on Rosh Hashanah, the Jewish new year.
Now whether these curious little beans actually bring good luck or not, one thing is certain: They’re delicious! Ā And they’re featured in this smoky black eyed pea soup recipe that will warm both your tummy and your soul.
This smoky black eyed pea soup, with its of touch of Southern flair, it’s creamy texture, and deliciously rich flavor is sure to become a favorite in your home!
This soup is a great way to use up leftover ham.Ā You can even try your hand at making your own smoked ham hocks if you like (it’s fun and rewarding)!
Easy to make with very little hands-on time, your pot or Dutch oven will do the rest as this soup simmers low and slow for 3 hours to ensure optimal flavor.
And don’t forget some traditional homemade cornbread to go with it!
Or for a healthier alternative try our Quinoa Cornbread. Ā Traditional flavor but with added benefits!
Black Eyed Pea Soup Recipe
Let’s get started!
Heat the olive oil in a Dutch oven (I use and love Lodge) over medium heat, add the veggies and saute until tender, about 4 minutes. Ā Then add the garlic and saute for another minute.
Add the beans and ham hock to the Dutch oven. Ā I threw in an extra pork neck bone for added flavor (optional).
Add the stock, bay leaves and spices. Ā Bring to a boil, reduce the heat to low, cover, and simmer for 2 1/2-3 hours, stirring occasionally, until the beans and ham hock are very tender.
Remove the ham hock, pick the meat off and tear into small pieces. Ā Discard the bones and return the meat to the soup. Return the soup to a brief boil.
Serve garnished with fresh chopped chives if desired.
Enjoy!
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For more delicious black eyed pea recipes try our:
Smoky Black Eyed Pea Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion , diced
- 1 medium green bell pepper , diced
- 1 large stalk celery , diced
- 4-5 cloves garlic , minced
- 8 cups chicken broth
- 1 lb black-eyed peas , rinsed and picked through for stones
- 1 large smoked ham hock
- 2 bay leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- chopped fresh chives for serving (optional)
Instructions
- Heat the olive oil in a Dutch oven or heavy pot over medium-high heat. Add the onions, bell peppers and celery and saute until tender, about 4 minutes. Add the garlic and saute for another minute.Add the black-eyed peas, ham hock, chicken stock, bay leaves and spices and bring it to a boil. Reduce the heat to low, cover, and simmer for 2 1/2-3 hours, stirring occasionally, until the peas and ham hock are very tender.
- Remove the ham hock and pick the meat off the bones, tearing it into small pieces. Discard the bones and return the meat to the soup. Add salt and pepper to taste. Return the soup to a brief boil and serve hot, garnished with the fresh chopped chives.
Nutrition
Adapted from Emeril Lagasse
Originally published on The Daring Gourmet on October 7, 2013
Shana Kay Maslak says
Hi Kimberly, by chance, could I put this in an Insta Pot?
Kimberly @ The Daring Gourmet says
Hi Shane, I’m one of the few people who never jumped on the IP bandwagon and have no experience using one. Yes, I’ve no doubt you can use the IP for this but I’m afraid I can’t offer any guidelines.
Darko Vusir says
Today is probably the 8th time I’m making this soup. Love it. Sometimes I use a hock, sometimes a leftover ham bone. It’s always delicious.
Kimberly @ The Daring Gourmet says
Thank you so much, Darko, I’m happy it’s become a regular! :)
Daisy says
This was absolutely delicious! Made it after Thanksgiving with the ham bone. Was wondering if I used smokey paprika instead of regular paprika would that be too much? Planning on making this for New Years Day. Thanks
Kimberly @ The Daring Gourmet says
Awesome, thank you, Daisy! If you’re wanting a slightly stronger smoky flavor substituting 1/2 teaspoon of smoked paprika for regular paprika will be just fine. Happy New Years!
Audrey Langstroth says
Wow! An amazing soup! We didnāt use the green pepper, as it doesnāt agree with us and we used leftover ham, diced. The last little bit was a dollup of sour cream. Lordy š We are over the moon and will save this recipe forever.
Kimberly @ The Daring Gourmet says
Fantastic, Audrey, I’m so happy you enjoyed it, thank you!
Lisa says
I want to use my leftover ham bone. Will that work?
Kimberly @ The Daring Gourmet says
Sure, Lisa!
Toni Levy says
Thanks so much! I am really looking forward to making this especially since my mother always made black-eyed peas on New Year’s Eve. I really don’t remember how she made it and she is not around to ask anymore. It is a good tradition to continue. Thanks so much for sharing.
Toni Levy says
I am thinking of making this for New Years but I have a real problem with green peppers. Would it change the flavor character of this soup too much to use red peppers? And will soaking the black-eyed peas cause the soup to not be as thick as yours? Thanks a lot for your reply.
Kimberly @ The Daring Gourmet says
Hi Tony, absolutely you can use red. It will taste different but that’s not a bad thing. You can soak the peas if you want to but there’s no reason to. Unlike legumes that take a long time to cook and usually need soak time, black eyed peas don’t and cook much more quickly.
Toni Levy says
Hey, Kimberly, thank you so much for the quick response. I guess my question about the red pepper has to do with disrupting the “Holy Trinity” of onions, celery and green pepper. Will this change the whole character of the dish? I am making and sharing with some southerners so I am a little concerned. If I chopped the green peppers really fine, they may not bother ME so much. I am more concerned that it captures the southern vibe of the dish. What do you think?
Kimberly @ The Daring Gourmet says
Hi Toni, for the best – or at least the “right” – flavor yes, I recommend the green bell pepper. If you’re able to tolerate it ;) If not, go with red but yes, it will change the flavor of the soup (but will still taste awesome).
Cori Landon says
This was FANTASTIC! The flavor is so delicious, everyone had seconds and not a drop was left!
Tony Metzger says
While it tastes wonderful, I was trying to figure out why yours is thick and mine thin. Then I realized that I soaked my peas overnight out of habit. I’ll have to try again without soaking the peas.
Angie | Big Bear's Wife says
This is exactly what we should have had on New Years! <3 Goodness! It's getting ready to snow here this weekend so many I should make this tonight!
Erin @ Texanerin Baking says
This looks awesome but I can’t take my eyes off that cornbread! Yum. :)
Maria says
Can you use frozen black eyed peas if you can’t get the dry. If so when do I add them and for how long (It says not to over cook)?
Kimberly @ The Daring Gourmet says
Hi Maria, yes you can use frozen and I would add them in during the last 30 minutes or so. That way the rest of the soup with the ham hock can still simmer the full amount of time for maximum flavor.