Black-Eyed Peas Soup Recipe

5 from 6 votes

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.

Prep Time15

Cook Time45

Course: Main Course, Soup

Cuisine: American

Keyword: black-eyed peas

Servings:

Calories: 456kcal

Author: Mike Hultquist

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