Name: Black-Eyed Peas Soup Recipe
Prep time: 15 min
Cook time: 45 min
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

Jump to Recipe Save

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.

A bowl of Black Eyed Peas Soup served with grilled crusty bread for sopping

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 You'll Love About This Recipe

This is a hearty and flavor packed dish, perfect for chilly days and big appetites.
It is loaded with smoky ham, bacon, tender greens, and bold spices, perfect for those who crave big flavors.
It's very flexible, and I've included instructions for both dried and canned black-eyed peas.

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. You can use other greens as well, like kale, mustard greens, rainbow chard, spinach, or your favorites.
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.

Cooking bacon and base vegetables in a pot to make black eye peas soup

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.

Cooking vegetables in a pot, and simmering the black eye peas soup

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.

Black Eyed Peas Soup ready to serve from the pot, and in a bowl

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!

Black Eyed Peas Soup in a bowl with a spoon, served with grilled crusty bread

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.
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!

Serve with crusty bread to sop up the delicious broth.

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.

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

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!

Try Some of My Other Popular Recipes

You'll love my Red Beans and Rice recipe, which is a taste of the south.
Cabbage Soup
Cajun Chicken and Sausage Gumbo
Shrimp Creole
Seriously Awesome Jambalaya
Maque Choux (Cajun Corn)
Dirty Rice
Succotash

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 in a bowl, ready to serve

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

This easy, smoky Black Eyed Peas Soup is loaded with ham, bacon, greens, and bold spices, perfect comfort food for chilly days, a true taste of the south.

Save Recipe

Course: Main Course, Soup

Cuisine: American

Keyword: black-eyed peas

Prep Time: 15

Cook Time: 45

Calories: 456kcal

Author: Mike Hultquist

Servings:

Tap or hover to scale

5 from 6 votes

Leave a Review

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

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.

Seasonings. Try my Homemade Cajun Seasonings Recipe for this soup.

Nutrition Information

Calories: 456kcal Carbohydrates: 42g Protein: 30g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 0.04g Cholesterol: 50mg Sodium: 338mg Potassium: 1104mg Fiber: 8g Sugar: 6g Vitamin A: 1947IU Vitamin C: 25mg Calcium: 122mg Iron: 7mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Black Eyed Peas Soup Recipe