Black-Eyed Pea Soup

This black-eyed pea soup is the kind of comforting bowl that warms you from the inside out. Packed with hearty legumes, smoky meat, and tender greens, it is the perfect dish for chilly days or whenever you need a nourishing, flavor-rich meal that feels like home.

I first made this after coming home from a long winter walk and it instantly became one of my go-to recipes. The smell alone makes everyone in the house drift toward the kitchen.

Ingredients

• Dried black-eyed peas: provide the earthy creamy base of the soup choose ones that are whole and free of blemishes
• Thick cut bacon: delivers rich smoky depth opt for meaty slices with good marbling
• Extra virgin olive oil: brings a smooth flavor and helps the vegetables soften evenly choose a fresh high quality oil
• Onion carrot and celery: form a classic aromatic base look for fresh firm vegetables
• Frozen chopped collard greens: add color and a mild bitterness choose greens with bright color and no freezer burn
• Garlic: gives a sharp aromatic lift select plump cloves with tight skin
• Low sodium chicken broth: enhances flavor without oversalting choose a broth with a clean simple ingredient list
• Smoked ham hock: infuses the soup with deep savory notes choose one with visible meat and a rich aroma
• Rice blend: adds texture and makes the soup heartier choose a mix that cooks evenly
• Kosher salt and freshly ground black pepper: bring all the flavors together

Step by Step Instructions

Sift and Soak the Peas:

Sort through the peas removing any pebbles or debris then rinse under cold water Place them in a Dutch oven with water bring to a boil for one minute then cover and let soak for one hour off the heat

Cook the Bacon and Vegetables:

In a large skillet cook the bacon until crispy Transfer to a plate and crumble once cool Add olive oil to the bacon fat then cook the onion carrot and celery until tender about ten minutes Stir in the collard greens and garlic cooking until fragrant about one minute

Combine and Simmer:

Add the vegetables to the Dutch oven along with chicken broth ham hock crumbled bacon rice and water Bring to a boil then reduce to a simmer Cover and cook until peas and rice are tender forty five minutes to one hour

Finish the Soup:

Remove the ham hock discard skin and bone Chop the meat and return to the soup Season generously with salt and pepper to taste

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My favorite part of this soup is the way the ham hock transforms the broth into something almost velvety The scent reminds me of family gatherings where a big pot simmered on the stove for hours filling the house with comfort

Storage Tips

Let the soup cool completely before storing Keep in airtight containers in the refrigerator for up to four days or freeze in portions for up to three months Reheat gently on the stovetop to preserve texture

Ingredient Substitutions

You can swap collard greens for kale or spinach For a vegetarian version omit the bacon and ham hock and use smoked paprika for depth

Serving Suggestions

Serve with crusty bread or cornbread for dipping A side of pickled vegetables adds a bright contrast to the smoky richness

Cultural Note

Black eyed peas are traditionally enjoyed in many Southern households especially for New Year celebrations as a symbol of luck and prosperity

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Frequently Asked Questions About Recipes

→ Can I use fresh black-eyed peas instead of dried?

Yes, fresh black-eyed peas work wonderfully. Reduce cooking time to 30-40 minutes since fresh peas cook faster than dried ones. Skip the soaking step entirely.

→ What can I substitute for the ham hock?

Try smoked turkey wings, a ham bone, or even a few strips of thick-cut bacon for smoky flavor. Vegetarians can use smoked paprika and vegetable broth.

→ How long does this soup keep in the refrigerator?

The soup stays fresh for 4-5 days refrigerated. The flavors actually improve overnight, making it perfect for meal prep and leftovers.

→ Can I freeze black-eyed pea soup?

Absolutely! Freeze for up to 3 months. The rice may become slightly softer after thawing, but the flavor remains excellent.

→ What type of rice blend works best?

Wild rice blend, brown rice, or even regular long-grain rice work well. Wild rice adds nutty flavor and chewy texture that complements the peas beautifully.

→ Is it necessary to soak the black-eyed peas?

The quick-soak method (boiling then resting) helps ensure even cooking and reduces overall cooking time. It also helps remove any impurities from dried peas.