Black-Eyed Pea Soup

Content… Are They a Vegetable? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Soul-Satisfying Black-Eyed Pea Recipes to Try Conclusion Watch How to Make It

Are Black-Eyes Peas a Vegetable?

These crazy nutritious guys with a ton of fiber definitely come from a plant. However, they are legumes, not a vegetable. And while they’re from the same family as peas, black-eyed peas are actually beans. But the fun name helps us remember that each cream-colored beauty has a characteristic black spot.

Recipe Ingredients

1. Black-Eyed Peas – Packed with nutrients, black-eyed peas make this soup healthy and robust.
2. Meat – Bacon and ham hock or smoked turkey give this soup a deep, smoky flavor. 
3. Seasonings – You can keep it simple with onion, garlic, thyme, bay leaf, and Creole seasoning (homemade or store-bought).
4. Celery – This nutritious veggie adds crunch and freshness.
5. Chicken Broth – You need liquid to cook the black-eyed peas. And it’s not soup without liquid, right? But you can substitute vegetable or beef broth if you prefer.
6. Spinach – These healthy greens are added at the end and give a burst of nutrients and color. If you want to use collard greens or kale, throw them in about 20 minutes earlier.

How to Make Black-Eyed Peas Soup

• Soak the Beans – Add dry black-eyed peas to a large bowl and cover them with cold water. Let them soak for 2-3 hours. 
• Cook Meat – In a large, heavy pan, sauté chopped bacon until brown and crispy, 5-6 minutes. Set aside. Add the ham hocks and cook until they’re no longer pink. (Photos 1-2)
• Vegetables and Seasoning – Throw in the onions, celery, garlic, thyme, and bay leaf and sauté for about 3-5 minutes, until the onions are wilted. (Photos 3-5)
• Add Broth – Then add the chicken broth or water. Drain the black-eyed peas, rinse them, and place them in the pot—season with Creole seasoning, salt, and pepper to taste. (Photos 6-7)
• Simmer – Stir and bring to a boil. Then reduce heat to a simmer, cover, and simmer for 30 minutes or more. Stir the pot occasionally and continue simmering until the beans are tender and have the desired consistency. 
• Final Touch – Add fresh chopped spinach. Add more stock or water if your beans become thick and dry. The texture of the beans should be soupy. Remove the bay leaves and adjust the seasoning if needed. Serve with fresh bread. (Photo 8)

Recipe Variations

1. Make this soup vegan by omitting chicken stock, bacon, and ham or turkey. If you omit the meat, a pinch of smoked paprika will give you that incredible smokey flavor.
2. Add some heat to the soup with a touch of cayenne, chili flakes, or chili powder. Or get a more intense heat with fiery peppers like Habanero, scotch bonnet, and serrano.
3. Garnish the soup bowls with a sprinkle of Parmesan cheese or a drizzle of lime juice to enhance the flavor.
4. Though this soup is filling on its own, potatoes or sweet potatoes will make it even heartier.

Tips and Tricks

1. Soak the beans in cold water with three tablespoons of salt for 3-4 hours before cooking to soften the beans and add more flavor. 
2. You can skip soaking them if you’re rushed, but they’ll typically take ten more minutes to cook.
3. Or you could do a quick soak. Cover your black-eyed peas with at least two inches of water and bring them to a boil. Turn off the heat, let the peas rest for an hour, and start cooking.
4. Unless you’re worried about digestive issues, cooking your beans in the soaking water results in more flavorful beans.

Make-Ahead Instructions

Preparing the beans takes the most time. But you can freeze cooked black-eyed peas. So cook up a big batch when you have a chance and freeze them in an airtight container. When you’re ready to make soup, pull them out of the freezer, and you’re good to go!

Or cook up a pot of the soup itself and freeze it in smaller containers for when you need a fast lunch.

Serving and Storage Instructions

Leftover soup is a lifesaver, don’t you agree? You can store leftover black-eyed pea soup in airtight containers in the fridge for 4-5 days or in the freezer for two months. 

Reheating is simple. Just reheat on the stovetop in a saucepan over medium heat or throw a bowl of soup in the microwave and heat for 30-second intervals until warm.

FAQs

What to Serve With Black-Eyed Pea Soup

For me, Southern soups and cornbread go hand in hand. Skillet cornbread and hot water cornbread are classics, or try sweet potato cornbread for a spicy twist! I think you’ll also love the tangy freshness of vinegar coleslaw on the side, and you can top off the meal with a creamy and decadent sweet potato pie.

More Soul-Satisfying Black-Eyed Pea Recipes to Try 

1. Instant Pot Black-Eyed Peas
2. Red Red
3. Black-Eyed Pea Salad
4. Cowboy Caviar
5. Koki Beans

Conclusion

Wholesome and satisfying, Black-Eyed Pea Soup is perfect for a quick, warm meal on a busy weeknight or for feeding a crowd on a shoestring! When is your favorite occasion you eat black-eyed peas? Leave me a comment below!❤️

Watch How to Make It

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