This hearty Black Eyed Peas Soup is loaded with smoky ham, bacon, tender greens, and bold spices, perfect comfort food for chilly days and a true taste of the South. Simmered low and slow for rich, deep flavor, it’s an easy one-pot meal that’s both satisfying and soul-warming.
Black Eyed Peas Soup Recipe
We're cooking up a big pot of comforting Black Eyed Peas Soup in the Chili Pepper Madness kitchen today, my friends! Would you care for a bowl?
Black-eyed peas are a staple of the American south, and play a significant part in their traditional cuisine. The practice of eating black-eyed peas on New Year's Day for good luck is a Southern tradition.
The most famous dish is Hoppin' John, flavorful black eyed peas served with rice, but if you're looking for an alternative, this dish is the perfect option.
Let's talk about how to make black eyed peas soup, shall we?
What Readers Are Saying
"Absolutely delicious! Always serve as a full meal with a side of cornbread! I have made it with dry black-eyes and canned both work great. Thank you Mike for all your great recipes." - BJ
Black Eyed Peas Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Black Eyed Peas. I'm using dried black eyed peas for better flavor and texture. The recipe includes instructions for soaking the dried beans, though you can pre-soak them.
- Meats. Bacon and ham hocks. You can use other.
- Vegetables. Bell peppers, onion, celery, garlic, collard greens. Use jalapenos or serranos for a spicier version.
- Seasonings. Paprika (smoked paprika is great), garlic powder, onion powder, dried thyme, dried oregano, red pepper flakes, bay leaf, salt and black pepper. Save time using my homemade Cajun seasoning recipe.
- Chicken Broth. You can also use vegetable broth.
- Apple Cider Vinegar. Optional, for an acidic pop of flavor at the end of cooking.
- For Serving. Fresh chopped parsley, red pepper flakes
How to Make Black Eyed Peas Soup - the Recipe Method
Soak the Black Eyed Peas. Sort, rinse, then cover the beans with 5 cups cold water. Let sit for 2-3 hours. (You can also boil them over high heat for 1 minute, then cover and let sit for 1 hour).
Cook the Bacon and Vegetables. Cook down the bacon, ham, hocks, then the onions, peppers, celery, and garlic, then the collard greens. Add a splash of olive oil if needed. This is your flavor base.
Spices, Stock, and Black Eyed Peas. Next, stir in the spices, chicken broth, and the soaked/drained black eyed peas.
Simmer the Pot. Bring to a boil, then reduce heat and simmer the whole pot for at least 30 minutes, or longer, until the beans are done to your personal preference. Cooking time can vary to cook the black eyed peas.
Finishing Steps. Once the beans are done, pick the meat from the ham hocks and discard the bones and bay leaves. Stir in apple cider vinegar and adjust for salt and pepper.
Boom! Done! Your black eyed peas soup is ready to serve. Easy enough to make, isn't it? It cooks up fairly quickly, ready to warm your bones! Don't forget the hot sauce!
Recipe Tips & Notes
- Soak the Black Eyed Peas. Save time by soaking your black-eyed peas in water overnight. If you're short on time, you can use the quick soak method.
- Canned Beans? If you want to make this recipe with canned beans, skip the soaking steps and use two 14-ounce cans of black eyed peas, drained and rinsed. Replace the ham hocks with pre-cooked smoked ham, and reduce simmering time to 15 minutes.
- Additions. Vary it up by adding rice, carrots, diced tomatoes, or other vegetables.
Serving Suggestions
Hearty Black Eyed Peas Soup is a meal all on its own, but here are a few ways to round it out and make it even more satisfying:
- Cornbread. Soak up the savory broth with a slice of warm, buttery cornbread.
- White Rice or Dirty Rice. Serve the soup over a bed of rice for extra comfort.
- Peppers Relish. Add a spoonful of chow-chow or relish for a nice contrast to the smoky flavor.
- Collard Greens. You'll love it with extra greens.
- Egg on Top. Toss a fried or poached egg on top for a spicy brunch spin.
Don't forget the hot sauce and crusty bread to mop up that tasty broth! However you serve it, this soup’s got the flavor to stand up to just about anything. Dig in!
Storage & Leftovers
Leftover black eyed peas soup will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a pot on the stovetop, or in the microwave.
You can also freeze it for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy your new black eyed peas soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Black Eyed Peas Soup Recipe
Ingredients
- 1 pound black-eyed peas (453g)
- 1/2 pound bacon chopped – about 7-8 slices (226g)
- ½ pound ham hocks 226g
- 1 large onion chopped
- 1 large bell pepper chopped (use jalapeno, serrano, or hotter for spicy)
- 2 stalks celery chopped
- 5 cloves garlic chopped
- 2 cups chopped collard greens
- 2 tablespoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes optional for spicy
- 6 cups chicken broth 1.5-1.7L
- 1-2 bay leaves
- Salt and pepper to taste
- 1-2 tablespoons apple cider vinegar optional
- For Serving. Fresh chopped parsley, red pepper flakes
Instructions
- Sort the dried black-eyed peas and pick out any debris. Rinse, then add to a large bowl and cover with 5 cups cold water. Let sit for 2-3 hours. (You can also boil them over high heat for 1 minute, then cover and let sit for 1 hour).
- Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.
- Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the vegetables are softened.
- Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.
- Add the collard greens and stir. Cook for 2-3 minutes.
- Add the seasonings and stir, then pour in the chicken broth, along with the bay leaves and salt and pepper to taste.
- Drain the black eyed peas and add them to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally, until the beans are tender to your preference. Simmer longer as needed for larger ham hocks and creamier black eyed peas.
- Remove the ham hocks and bay leaf. Pick the meat from the bones and add back to the soup pot. Skim any fat from the surface.
- Stir in apple cider vinegar and adjust for salt and pepper.
- Serve into bowls and garnish with fresh chopped parsley and red pepper flakes.
Notes
Nutrition Information
Larry Tullos says
I cannot believe whenever I saw this recipe he was like what this is the same one my mom used to make for us when we were young my dad's favorite soup also the same collard green recipe this is unreal I am 75 and can't believe y'all had these we had a small garden in her back door with just a few things in it anyhow I will be doing this for sure I miss the soup recipe for never thought about it till I saw the recipe here even the green one anyhow I will be doing both of them in the next week and I will get back with you thanks for sharing Humble Texas 20 miles north of Houston
Mike Hultquist says
Thanks so much, Larry. Glad to share, and I hope you enjoy them! Take care.
Sandy says
Just found your recipe..is the amount of paprika correct (2TBs). Just making sure as it’s more than the 1 tsp for rest of spices.
Thank u!
Mike H. says
Absolutely! 2TBs - enjoy!
Cynthia J Hall says
OK....I'm going for this one. I just bought a giant bag of collard greens and hot peppers on sale and this recipe looks perfect, like all of the other recipes I try here. I'll give you 5 stars in advance.
Mike Hultquist says
I hope you love it, Cynthia! It's so good! Enjoy!
Kay says
Great soup for New Years day. We will make this one again!
Mike H. says
Love to hear that, Kay. Glad you've enjoyed it!
Lanny Lippold says
Delicious. I made mine with ham stock, poblanos, jalapeño, and ghost pepper flakes. We loved the elevated spice level. Btw, I love how you encourage people to modify your recipes to their taste.
Mike H. says
Thank you, Lanny. It is all about your preferences... Enjoy!
Bill Anderson says
Made it on New Years Day. 5 stars! Delicious! Made it with red bell pepper, jalapeno and poblano peppers. Everything else was the same as your recipe. Nice slow heat. Thanks for the recipe and Happy New Year!
Mike H. says
You are very welcome, Bill. Happy New Year!
Joan Meador says
Hi! I just made a double batch of this soup to freeze. Of course, I just ate a bowl and will thaw some for New Year's. My husband won't eat stuff like this, he doesn't know what he is missing! I had a hambone so I used that. I added one large can of tomatoes and a regular smallish bag of baby carrots. Everything else is by your recipe. This is delicious. I will make some Masa Harina cornbread with green chiles to go with! Thank you so much!
Mike Hultquist says
I love to hear it, Joan! Yes, your husband is definitely missing out! I appreciate you sharing this. Enjoy!
Ric Rick says
I also added smoked turkey tails yumm!
Mike Hultquist says
Awesome! I love this!!
BJ McDonald says
Absolutely delicious!
Always serve as a full meal with a side of cornbread!
I have made it with dry black-eyes and canned both work great.
Thank you Mike for all your great recipes.
Mike Hultquist says
Awesome! Thanks, BJ! Glad you liked it!
Ramya says
Cant wait to make this soon for me can i use tofu / mushrooms and vegetable broth i never had black eyed peas soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.