This post may contain affiliate links. Please read our disclosure policy.
If you like to start your new year off with black-eyed peas, this Black-Eyed Pea Soup is the perfect recipe to enjoy as you kick off the new year.
In the south, eating Black Eyed Peas on New Year’s Day is thought to bring prosperity. Call me superstitious, but I grew up on this tradition and my Momnevermissed serving up black-eyed peas on New Year’s Day. So, here I am. I alwayseat my black-eyed peas to ring in the New Year. This year, I am enjoying them in this Black-Eyed Pea Soup!
While some of you may say “YUCK, I hate black-eyed peas,” I think you’re crazy or you’ve only had ones not prepared well because I freaking love me some black-eyed peas. I think this recipe is delicious and I look forward to serving it up every year! I will say, this recipe makes a lot. I always make a ton so that I can spread the love and prosperity to my closest friends by dropping them off a mason jar of this soup. They love it!
Black-Eyed Pea Soup Ingredients:
- Extra Virgin Olive Oil
- Red Bell Pepper
- Carrot
- Yellow Onion
- Garlic
- Jalapeno
- Salt and Black Pepper
- Diced Cooked Ham
- Pre-Soaked Black-Eyed Peas: See Note!
- Chicken Broth
- Chili Powder
- Ground Cumin
- Bay Leaf
- Kale
Black-Eyed Pea Soup Step-by-Step:
Step One: Sauté the Veggies
In a soup pot or Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, carrot, garlic, jalapeno, and a pinch of salt and pepper. Saute until the veggies are tender.
Step Two: Add the Ham
Next, add in the diced ham and sauté for two more minutes.
Step Three: Add the Black-eye peas, broth, and seasonings
Add the black-eyed peas, broth, chili powder, cumin, and bay leaf to the pot. Stir to combine then bring to a boil. Reduce heat to a light simmer and let simmer, covered, until the peas are very tender, about 1 1/2 hours.
Step Four: Cook the Kale
Once the peas are tender, add in the kale and stir in until wilted down into the soup. Taste the soup and add additional salt and pepper, if desired (this will depend on how salty your ham is).
Step Five: Serve and Enjoy
Remove the bay leaf then serve and enjoy!
Recipe FAQs:
What type of black-eyed peas do I need?
Pre-soaked black-eyed peas are ideal here! I find mine in the refrigerator section at my grocery store. But if you cannot find pre-soaked black-eyed peas, you can use dried black-eyed peas but you must pre-soak them. You do this by pouring them into a bowl and filling the bowl with water until covered by 2 inches. Let soak for at least 6 hours, or overnight if possible.
Can I make this in advance?
Definitely! The peas may soak up some of the broth once stored in the fridge so be sure to add additional broth when reheating on the stove.
So for all of you superstitious Southerners like myself that do this tradition, I hope you try my Black-Eyed Pea Soup recipe this year.It’s a very delicious and healthy soup to make, and I hope you will enjoy it. Wishing you all the prosperity in the New Year!
If you like this soup and are looking for others, try these similar recipes:
Hoppin’ Johns (Southern-Style Blacked Eyed Peas)
Easy Italian White Bean Soup
Easy Chickpea and Kale Tuscan Style Soup
5 from 19 votes
Black-Eyed Pea Soup
Total: 1 hour hr 30 minutes mins
Servings: 8 people
Save RecipePin RecipeCommentPrint Recipe
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup diced-small red bell pepper (or 1 medium red bell pepper)
- 1 cup diced small carrot (or 1 large carrot)
- 1 1/2 cups small diced yellow onion (or 1 small onion)
- 4 cloves garlic minced
- 1/2 cup seeded and finely diced jalapeno (or 1 large jalapeno)
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 2 cups diced, cooked ham
- 24 oz pre-soaked black-eyed peas *see note
- 8 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 4 cups kale removed from stem and loosely chopped
Instructions
Heat olive oil in a soup pot or dutch oven over medium-high heat.
Add the onion, bell pepper, carrot, garlic, jalapeno and a pinch of salt and pepper. Saute until tender, 5-7 minutes.
Add in the diced ham and saute 2 more minutes.
Add the black-eyed peas, broth, chili powder, cumin, and bay leaf to the pot. Stir to combine then bring to a boil. Reduce heat to low (or a light simmer) and let simmer, covered, until the peas are very tender, about 1 1/2 hours.
When the peas are tender, add in the kale and stir in until wilted down into the soup. Taste the soup and add salt and pepper, if desired (this will depend on how salty your ham is).
Remove the bay leaf. Serve and enjoy!
Notes
*If you cannot find pre-soaked black-eyed peas in the fridge section at your local grocery store you can use dried black-eyed peas but you must pre-soak them first by pouring them in a bowl and filling the bowl with water until covered by 2 inches. Let soak for at least 6 hours, or overnight.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 8 people
Like this? Leave a comment below!Jump to Comments →
Gluten-Free Soups
Welcome! I’m Alex.
I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!
Get to know Alex
