With beans, bacon, and veggies in a savory broth, this Black Eyed Pea Soup recipe is easy, hearty, and filling! The perfect recipe to enjoy on New Year’s Day or any chilly winter afternoon.
Eating black eyed pea soup on New Year’s Day is a tradition in many parts of the United States, as it’s said to bring abundance for the new year. While I can’t confirm if that’s true or not, I can confirm that this soup is downright delicious and so simple to make.
Why You’ll Love This Black Eyed Pea Soup Recipe
Here are a few reasons why I love this soup recipe.
- Hearty and filling. Between the black eyed peas (which are actually beans), bacon, and veggies, this soup is hearty and filling without being heavy. It’s definitely a good soup for winter!
- Savory flavor. There is so much flavor in this soup! The veggies are actually sauteed in bacon grease which adds so much more flavor than just cooking them in oil. Crushed tomatoes, herbs, and spices all combine to create a tasty broth too.
- Stores well. Black eyed pea soup is definitely one you can make on the weekend and enjoy throughout the week! Leftovers last for up to 5 days and it freezes well too. (Full tips on that below.)
If you enjoy this, be sure to check out my slow cooker black eyed peas too!
What You’ll Need
This classic soup recipe is made with black eyed peas, bacon, and a handful of veggies and spices. You can find the exact measurements in the recipe card below.
- Black eyed peas – Remember to soak the peas before beginning the recipe. See below for suggestions on using canned black eyed peas as well.
- Bacon – Adds fat and flavor to the soup.
- Aromatics – Onion & garlic add flavor to the soup.
- Veggies – Carrots and celery, both chopped into small pieces, as well as kale.
- Diced tomatoes – Be sure to use unseasoned canned tomatoes, since we’re adding lots of extra seasoning to the soup.
- Chicken broth – I like to use low sodium chicken broth in soup to control the saltiness.
- Spices – Sea salt, black pepper, cumin, and chili powder season the soup.
Can I Use Canned Black Eyed Peas?
Yes. While this recipe calls for dried black eyed peas, you can swap them out for canned black eyed peas if you’re short on time or forgot to soak them. I recommend using two 15-ounce cans of black eyed peas. This swap will dramatically reduce your cooking time, as they will only need to simmer for 15-20 minutes.
How To Make Black Eyed Pea Soup
Here’s an overview of how to make this soup. You can find the printable version of the instructions in the recipe card below.
- Cook the bacon. Cook the bacon over medium-high heat. Transfer to a plate and set aside. Drain the excess bacon grease, leaving approximately one tablespoon of bacon grease in the pot.
- Cook the veggies. Saute the onion in the bacon grease for about 2 minutes then add the garlic and saute for another minute. Stir in the carrots and celery and cook for another minute or two.
- Simmer. Add the tomatoes, broth, black eyed peas, and spices to the pot. Mix well. Bring to a boil for 5 minutes then reduce the heat to low, cover, and simmer for an hour.
- Add the kale. Remove the lid, add the crumbled bacon and kale to the soup. Stir to mix the ingredients in.
- Enjoy. Season with salt and pepper if desired. Spoon into bowls and enjoy!
Tips & Variations
Here are a few things to keep in mind as you may this soup, as well as ways to customize it.
- Soak the black eyed peas. Soaking the beans helps to soften and minimizes the cooking time. You can utilize the soaking methods on the backside of the pea package. I chose to do the quick soak method prior to cooking this recipe and it turned out great. I’ve also heard of soaking beans in a pressure cooker if you’re short on time.
- Add some spice. If you like adding a little heat to your soups, 1-2 teaspoons of red chili flakes would make a nice addition.
- Swap the greens. Feel free to use collard greens or spinach in place of the kale (or a mixture of greens).
- Try ham instead of bacon. Ham hock is another popular addition to black eyed pea soup and if you have leftover ham from Christmas, this soup can be a great way to use it.
- Taste test before serving. After the kale softens, give the soup a taste. You may want to add more salt or pepper.
- Finish with herbs. I like to top this soup with chopped parsley and cilantro right before serving. Feel free to top it with your choice of fresh herbs too.
Serving Suggestions
A bowl of this soup is pretty hearty and filling on its own. There’s enough protein and veggies packed in that I often feel good serving this as a complete meal. Of course, some breadsticks or crusty bread is never a bad addition to any soup!
How To Store & Reheat Leftovers
- Fridge. Store leftover black eyed pea soup in an airtight container in the fridge. It will last for up to 5 days.
- Freezer. To freeze, transfer the cooled soup to a freezer-safe airtight container. Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat. To reheat, simply pour soup into a saucepan and heat over medium heat until warmed. Alternatively, you can place a portion in a microwave safe bowl and cook for about a minute.
More Hearty Soup Recipes To Try
- Turkey and Rice Soup
- Kielbasa Potato Soup
- Vegetable Beef Soup
- Pasta e Fagioli (Olive Garden Copycat)
- 15 Bean Soup
Black Eyed Pea Soup
Ingredients
- ½ pound dried black eyed peas soaked
- 6 slices bacon
- ½ cup onion chopped
- 3 garlic cloves minced
- 1 cup carrots chopped
- 1 cup celery chopped
- 14 ounce can diced tomatoes
- 4 cups chicken broth
- 2 ½ teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoon cumin
- 2 ½ teaspoons chili powder
- 2 cups kale chopped
Instructions
- Saute bacon in a large lidded pot, over medium high heat. Once cooked, place bacon on a plate and set aside.
- Pour excess bacon grease into a container to dispose of once cooled. Reserve roughly one tablespoon of the bacon grease, keeping it at the bottom of the pot.
- Add the onion to the reserved bacon grease. Saute for 2 minutes, or until the onion begins to soften. Add the garlic and saute for another minute.
- Add carrots and celery to the onion and garlic mixture. Continue to saute the vegetables for another minute or two.
- Pour the tomatoes, chicken broth, black eyed peas, sea salt, black pepper, cumin and chili powder into the pot. Mix well until all of the ingredients are combined.
- Bring soup to a boil. Allow to boil for 5 minutes. Reduce heat to low, cover and simmer for 1 hour.
- Once soup has simmered, remove the lid. Crumble the bacon and add to the soup. Toss in the chopped kale and mix well. Kale will begin to soften as it gets mixed in.
- Season with salt and pepper if necessary, and spoon soup into bowls.
Last Step:
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2 comments on “Black Eyed Pea Soup”
I haven’t tried making this recipe yet. I just saw it today. My wife and I love kale, too. Thank you for sharing this good and healthy soup recipe with us!
You’re welcome Timothy! Thanks!