Smoky Black Eyed Pea Soup
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Positively PACKED with incredible flavor and loaded wholesome ingredients, this Smoky Black Eyed Pea Soup recipe is sure to become a favorite and part of your regular rotation!
Black-eyed peas are a staple in Southern cuisine, soul food in particular. 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. A Southern tradition is to eat them on New Year’s Day to bring prosperity in the new year. 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! 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. 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.
What to Serve with Black Eyed Pea Soup
A leafy green salad is always in order but other than that, there is nothing more that this soup needs than some good homemade cornbread. Here are a few options:
- Cornbread Muffins (moist and tender)
- Skillet Cornbread (rustic and made with 100% corn)
- Quinoa Cornbread (for a healthier version!)
Black Eyed Pea Soup Recipe
Let’s get started!
Heat the olive oil in a Dutch oven over heavy pot over medium heat, add the veggies and saute until tender, about 4 minutes. Then add the garlic and saute for another minute.
Add the beans and ham hock to the Dutch oven. I threw in an extra pork neck bone for added flavor (optional).
Add the stock, bay leaves and spices. 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. 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!
For more delicious bean soups be sure to try my:
- Sausage Kale and Black Eyed Pea Soup
- Ham and Bean Soup
- White Bean Chili
- Tuscan White Bean and Sausage Soup
- French Lentil Soup
- Hungarian Bean Goulash
- Curried Lentil Soup
- Instant Pot Chili
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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
- 1/2 teaspoon oregano
- 1/2 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Such a flavorful soup! I wasn’t sure about the bell pepper and paprika at first, but they are essential. I did add a bit of toasted ancho chili powder to upp the smokiness, but otherwise I left the recipe alone (which is unusual for me). The depth of flavor is phenomenal. This will be on rotation foe the rest of the winter in our home.
Updated review: LOVE this! The peas cooked more quickly than the ham hocks, so I gave those another 30-45 minutes separately. Then cooled them a bit, cut off the meat, and added it to the soup. (I used two fist- sized hocks.) The dish came out a bit rich for my taste (I rarely eat red meat). But adding a fresh lime’s worth of juice, and about 1/2 cp of chopped Italian parsley after the soup had cooled a bit, brightened it right up! There were a good four cups of diced veggies to begin with, almost 3 cups of that onions. So I skipped the onion powder. This makes a solid four quarts of soup!
Fantastic, Karen, I’m so happy you enjoyed it and were able to adjust it to your liking – thanks so much for the feedback!
FABULOUS!!! The chopped veggies alone amounted to four cups. The peas were done to my taste after just a couple of hours, so I cooked the two fist-sized hocks separately for another 45 minutes or so. I think perhaps I should have rinsed the hocks before using them? They’re VERY salty, IMO. I will definitely add this to my “favorites” list! BTW: It made four quarts! Oh, and I skipped the onion powder because I started with almost three cups of chopped onion.
Can I use canned black eyed peas instead of dry. Is there any difference in the cooking times
Hi Jon, yes you can and just add the canned beans during the final 30 minutes of the total cooking time.
I have a couple cans of black eyed peas I would like to use. Can I use them instead ? Much the same way you would use the frozen?
Hi Kimberly, by chance, could I put this in an Insta Pot?
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.
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.
Thank you so much, Darko, I’m happy it’s become a regular! :)
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
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!
Wow! An amazing soup! We didn’t use the green pepper, as it doesn’t agree with us and we used leftover ham, diced. The last little bit was a dollup of sour cream. Lordy 😍 We are over the moon and will save this recipe forever.
Fantastic, Audrey, I’m so happy you enjoyed it, thank you!