Black-Eyed Pea Soup (Printable Recipe)
Hearty soup with black-eyed peas, bacon, ham hock, and collard greens for ultimate comfort.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 pound dried black-eyed peas (about 2½ cups)
02 -
5 slices thick-cut bacon
03 -
1 smoked ham hock
04 -
½ cup rice blend
→ Vegetables & Aromatics
05 -
1 large onion, diced
06 -
2 large carrots, diced
07 -
2 celery ribs, diced
08 -
1½ cups frozen chopped collard greens, thawed
09 -
3 cloves garlic, minced
→ Liquids & Seasonings
10 -
2 tablespoons extra-virgin olive oil
11 -
4 cups low-sodium chicken broth
12 -
Kosher salt to taste
13 -
Freshly ground black pepper to taste
# Steps to Follow:
01 -
Sort through the peas, removing any pebbles or debris. Rinse under cold water. Place peas in a 5-quart Dutch oven and cover with 5 cups cold water. Bring to a boil over high heat and boil for 1 minute. Remove from heat, cover, and let soak for 1 hour.
02 -
Cook bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool, then crumble and set aside. Add olive oil to the skillet with bacon fat. Add onions, carrots, and celery, cooking while stirring frequently until tender, about 10 minutes. Add collard greens and garlic, cooking until garlic is fragrant, about 1 minute.
03 -
Add the cooked vegetables to the Dutch oven with the soaked peas. Add chicken broth, ham hock, crumbled bacon, rice, and 4 cups water. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook until peas and rice are tender, 45 minutes to 1 hour.
04 -
Remove ham hock from the Dutch oven. Discard skin and bone, then chop the meat into small pieces and return to the pot. Season with salt and pepper to taste.
# Extra Tips:
01 -
Soaking the peas with the quick-soak method ensures even cooking and reduces total cooking time.
02 -
The soup can be made up to 3 days ahead and reheated gently on the stovetop.
03 -
For a thicker consistency, mash some of the peas against the side of the pot during cooking.