Black eyed pea soup is one of those homestyle recipes that invites you to sit down in your comfiest clothes and snuggle in for the night. It allows you to make all kinds of substitutions and create numerous variations - and it's even better the next day.
I like it served with this easy, 30 minute baguette to soak up the broth.
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This is a simple dish and doesn't require a lot of ingredients - it's one reason why I love it so much!! Be sure to check the expert tips section for variations and substitutions.
- Black eyed peas can be canned, fresh, or dried. If you use fresh or dried just make sure they are completely cooked before using in this recipe.
- Ro*Tel Tomatoes and Chiles come in the original flavor and a new extra spicy. The extra spicy is very, very spicy! If you don't like the spice you can use plain diced tomatoes.
🔪 Instructions
If you start with canned black eyed peas you only need to rinse them before using and your soup will be ready in about 15 minutes!
- Saute the bacon in a heavy stockpot until the fat is rendered and it is crispy.
- Remove the bacon and add the chopped onions.
- Add the remaining ingredients (except the cooked bacon) and simmer for 15 minutes.
- I like to add some collard greens to my bowl before I add the soup, since not everyone in my family likes them!
- Ladle the soup into the bowls and stir in the greens if you are using them.
- Sprinkle the bacon on top and serve.
💭 Tips
If it's too hot outside for soup try this black eyed pea salad, instead.
- Be sure to drain and rinse canned black eyed peas or beans really well before using
- Make it less spicy by using 1 can of tomatoes & chiles and 1 can of plain, diced tomatoes
- Use smoked sausage or ham instead of bacon
- Use V-8 juice or vegetable stock instead of chicken broth
- This is such an easy, inexpensive recipe that I suggest keeping the ingredients on hand for those times when you need something to stretch the budget
- Spoon it over cooked rice for an even heartier meal
- Add leftover veggies like corn, sliced carrots, or even green beans
👩🏻🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Sure! You'll want to leave out the bacon and use vegetable stock instead of chicken stock. I'd add a little extra onion and garlic to make up for the bacon flavor.
You can actually use any kind of bean. Black eyed peas have an earthy flavor that some people don't care for. Try -
*Kidney beans (but if you have these I recommend the Cowboy soup!)
*Black beans
*Pinto beans
*Cannellini beans
*Lentils
*Purple hull peas
*Navy beans
*Red beans
Any other dried legume will work fine!
Yes. Cook the bacon and add 1 to 2 tablespoons of bacon grease to the Crockpot. Add all the remaining ingredients except the cooked bacon and cook on low for 4 to 8 hours. Add the cooked bacon just before serving.
*If you are using fresh black eyed peas then you can put them right in without cooking. They'll cook in the slow cooker but be sure to give them the full 8 hours.
*If you're using dried black eyed peas soak them overnight in salted water before using. Then you can just drain, rinse, and add them to the slow cooker.
🥫Storage
Black eyed pea soup is better the day after it's made so you can make it a couple of days ahead of time and keep refrigerated - just warm it up when ready to serve.
It will be fine for about 4 or 5 days in the refrigerator but it's best to freeze it for longer storage - up to 6 months. Pour it into a food grade plastic container or a canning jar, cover, and freeze.
This recipe is one of the New Year's Day traditions in our family. It is supposed to ensure prosperity for the coming year when eaten with greens and pork.
One time I questioned my dad about the tradition saying (as only a smart alecky teenager can) that things didn't seem so different despite the gallons of soup he was eating.
He quipped back, "Yeah...Imagine if we hadn't had them!"
Don't wait for New Years to have this black eyed pea soup. It makes a great, inexpensive meal anytime of the year.
📖 Recipe
Black Eyed Pea Soup
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Ingredients
- ½ pound bacon
- 2 medium onions, chopped
- 3 garlic cloves, peeled and smashed
- 48 ounces black eyed peas, 3 cans, or 1 lb of dried (soaked overnight), or 1 pound fresh
- 28 ounces diced tomatoes & green chilies, 2 cans
- 1 quart chicken stock
- 14 ounces collard greens, drained (optional)
Instructions
Stovetop
- Cut bacon into small pieces and fry until crisp.
- Remove the bacon from the pan and set aside, reserving the bacon grease in the pan.
- Add the chopped onions and garlic and cook until almost tender.
- Add the remaining ingredients except the bacon.
- Simmer for 15 minutes.
- Add the bacon just before serving.
- Add a generous spoonful of the cooked greens to each bowl before adding the soup. This way people who don't like greens can enjoy this recipe as well.
Slow Cooker
- Cut bacon into small pieces and fry until crisp. Set aside.
- Add all of the ingredients except the bacon to the slow cooker. Stir in a tablespoon or two of the bacon grease.
- Simmer for 3 to 10 hours or until black eyed peas are cooked and flavors have blended.
- Add the bacon just before serving.
Notes
- Be sure to drain and rinse canned black eyed peas or beans really well before using
- Make it less spicy by using 1 can of tomatoes & chiles and one can of plain, diced tomatoes
- Use smoked sausage or ham instead of bacon
- Use V-8 juice or vegetable stock instead of chicken broth
- Add leftover veggies like corn, sliced carrots, or even green beans
- Make this vegetarian by leaving out the bacon and use vegetable stock or V-8 instead of chicken stock.
- Substitute any kind of beans for the black eyed peas - kidney beans, navy beans, pinto beans... etc.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published January 4, 2011. Last updated April 15, 2020 for better images and readabiltiy.
marye
Perfect! You can also just leave it in a crockpot if you are using cooked black eyed peas
Laurie
Marye.. this soup looks yummy! I love black eyed pea's.. although I have never heard the tradition behind them.. how fun to know!
I hope you learn to love dried beans.. legumes, they are so comforting when cooked fresh and savory!
maryeaudet
Laurie,
I like them... but I like the fresh versions better. once they are dried they take on a starchy aspect that I don't care for as much. 🙂