Black-Eyed Pea Soup Recipe (3 methods!)
Black-eyed pea soup is a hearty, nutritious meal! It's often associated with good luck and is traditionally eaten on New Year's Day. Enjoy your soup with a side of cornbread or crusty bread for a complete meal.
Servings 8
Calories 257kcal
Ingredients
- 1 pound dried black-eyed peas soaked overnight and drained
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 stalks celery diced
- 1 large carrot diced
- 6 cups chicken stock
- 1 cup smoked ham diced, or 1 smoked ham hock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional:
- Red pepper flakes or cayenne pepper for heat
- 2 green onions chopped (for serving)
- Fresh parsley chopped (for serving)
Instructions
Stovetop Black-Eyed Pea Soup Recipe with dried beans
Soak the Black-Eyed Peas
- Begin by adding the black-eyed peas to a large bowl with enough water to cover them by about 2 inches. Soak overnight.
- The next day, drain and rinse them under cold water. They’re now ready to use!
Sauté the vegetables
- In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, bell pepper, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the soaked black-eyed peas to the pot.
Add liquids and seasonings
- Pour in the chicken stock. Add the ham hock or diced ham if you're using it (this will add a smoky flavor to the soup).
- Add in the bay leaves, thyme, paprika, garlic powder, onion powder, salt, and pepper. If you want to add a little heat, you can also add a pinch of red pepper flakes or cayenne pepper.
Simmer the soup
- Bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 1-1.5 hours or until the black-eyed peas are tender.
Adjust Seasoning
- Once the peas are tender, taste the soup and adjust the seasoning if necessary. If you used a ham hock, remove it from the pot, shred any meat off the bone, and return the meat to the soup. Discard the bone.
Serve
- Ladle the soup into bowls and garnish with chopped green onions and fresh parsley.
Video
Notes
Instead of olive oil, you can use bacon grease for extra flavor.
Collard Greens
I don’t add collard greens to my soup, as is traditional – but you could. Add them in the last 5-10 minutes of cooking on stovetop.
If using the instant pot, after cooking is complete – and you have released the pressure, add in the chopped collard greens and set your pot to sauté and boil for 3-4 minutes.
Sauté the vegetables in olive oil as above. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot. Add liquids and seasonings
Add chicken stock, ham, and seasonings. Simmer for 20-30 minutes to let the flavors meld. Serve
Garnish with green onions and parsley.
Set the Instant Pot to "Sauté" and cook the vegetables in olive oil for about 5 minutes. Add beans, liquids, and seasonings
Add the soaked (or unsoaked) black-eyed peas, chicken stock, ham, and seasonings. Secure the lid, set the valve to "Sealing," and pressure cook on high for 15 minutes (soaked beans) or 30 minutes (unsoaked beans). Natural release
Let the Instant Pot release pressure naturally for 15 minutes, then manually release any remaining pressure. Serve
Garnish with green onions and parsley.
Sauté the vegetables in olive oil as in the stovetop method. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot. Add beans, liquids, and seasonings
Add the chicken stock, ham, and seasonings. Secure the lid and pressure cook on high for 5 minutes. Natural release
Let the Instant Pot release pressure naturally for 10 minutes, then manually release any remaining pressure. Serve
Garnish with green onions and parsley.
Stovetop Method (Canned Beans)
Sauté the vegetablesSauté the vegetables in olive oil as above. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot. Add liquids and seasonings
Add chicken stock, ham, and seasonings. Simmer for 20-30 minutes to let the flavors meld. Serve
Garnish with green onions and parsley.
Instant Pot Method (Dried Beans)
Sauté the vegetablesSet the Instant Pot to "Sauté" and cook the vegetables in olive oil for about 5 minutes. Add beans, liquids, and seasonings
Add the soaked (or unsoaked) black-eyed peas, chicken stock, ham, and seasonings. Secure the lid, set the valve to "Sealing," and pressure cook on high for 15 minutes (soaked beans) or 30 minutes (unsoaked beans). Natural release
Let the Instant Pot release pressure naturally for 15 minutes, then manually release any remaining pressure. Serve
Garnish with green onions and parsley.
Instant Pot Method (Canned Beans)
Sauté the vegetablesSauté the vegetables in olive oil as in the stovetop method. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot. Add beans, liquids, and seasonings
Add the chicken stock, ham, and seasonings. Secure the lid and pressure cook on high for 5 minutes. Natural release
Let the Instant Pot release pressure naturally for 10 minutes, then manually release any remaining pressure. Serve
Garnish with green onions and parsley.
Nutrition
Calories: 257kcal | Carbohydrates: 40g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1126mg | Potassium: 882mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2203IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 6mg
