Introduction

Black Eyed Pea Soup is a comforting, hearty dish perfect for chilly days or anytime you crave a flavorful, nutritious meal. Packed with smoky ham, fresh vegetables, and tender black-eyed peas, this soup brings warmth and satisfaction in every spoonful.

Ingredients

16 oz. dried black-eyed peas
4 oz. bacon (diced)
1 Tbsp olive oil
1 large yellow onion (diced)
3 ribs celery (chopped)
3 large carrots (peeled and diced)
2 tsp minced garlic
1 14.5-oz. can petite diced tomatoes, undrained
4 cups chopped fresh collard greens (stems removed)
6 cups low-sodium chicken broth
2 pounds smoked pork ham hocks (can substitute leftover ham bone)
½ tsp kosher salt
½ tsp black pepper
½ tsp dried oregano
¼ tsp dried thyme
1 Tbsp fresh chopped cilantro (plus more for garnishing)
2 Tbsp cooking sherry
Sour cream (for serving)

Instructions

Step 1: Place black-eyed peas in a large bowl or pot and cover with water at least 3 inches above the peas; let soak overnight. Drain peas and set aside.
Step 2: Heat a large stock pot or Dutch oven over medium heat. Add diced bacon and cook for 6-8 minutes until crispy. Leave the bacon fat in the pot, then transfer the bacon to a paper-towel lined plate and set aside.
Step 3: Add olive oil to the pot along with the bacon fat.
Step 4: Add diced onions, chopped celery, and diced carrots. Sauté, stirring occasionally, for 8-10 minutes until the vegetables are tender.
Step 5: Stir in minced garlic and sauté for 1 more minute.
Step 6: Add the drained black-eyed peas, undrained diced tomatoes, chopped collard greens, chicken broth, ham hocks, crumbled bacon, salt, pepper, oregano, and thyme. Stir well to combine.
Step 7: Increase heat to medium-high and bring the soup to a boil.
Step 8: Cover the pot, reduce heat to low, and simmer for 1½ to 2 hours, or until the black-eyed peas are tender.
Step 9: Remove the ham hocks from the pot. Discard skin and bones, chop the meat into bite-sized pieces, and return it to the soup.
Step 10: Stir in chopped cilantro and cooking sherry until well combined.
Step 11: Garnish with additional cilantro and a spoonful of sour cream before serving.

Tips & Variations

For a vegetarian version, omit the bacon and ham hocks, and use vegetable broth instead of chicken broth.
Swap collard greens with kale or spinach if preferred.
Soaking the peas overnight helps reduce cooking time and improves texture.
Add a pinch of smoked paprika for an extra smoky flavor boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl with a handle is filled with a colorful vegetable stew showing multiple layers: bright orange carrot slices, soft white beans, dark green leafy vegetables, and small red tomato pieces, all mixed in a slightly thick broth. The stew is topped with fresh chopped green herbs. Behind the bowl, two pieces of golden cornbread with a soft texture sit on a white plate. A silver spoon lies next to the bowl on a woven beige mat, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black-eyed peas instead of dried?

Yes, canned black-eyed peas can be used to save time. Rinse and drain them well, then add them during the last 30 minutes of cooking to warm through without becoming mushy.

What can I substitute for ham hocks?

If you don’t have ham hocks, a smoked ham bone or diced smoked ham adds a similar flavor. For a vegetarian option, simply omit and use extra seasoning to enhance the taste.