Black-Eye Pea Soup
A hearty black-eyed pea soup packed with smoky bacon, fresh vegetables, and savory herbs, perfect for comforting meals and suitable for vegetarians if bacon is omitted.
Ingredients
- 0.5 lb black eye peas, dry
- 0.25 lb bacon, diced ⓘ
- 1 medium onion, diced ⓘ
- 2 medium carrots, peeled and diced ⓘ
- 2 stalks celery, diced
- 2 cups kale, chopped ⓘ
- 1 teaspoon garlic, minced ⓘ
- 3 cups chicken broth
- 4 cups water ⓘ
- dash hot sauce ⓘ
- 1 tablespoon parsley, chopped ⓘ
- salt and pepper to taste ⓘ
- 1 oz cream sherry ⓘ
Instructions
- Soak black-eyed peas in water overnight.
- Brown bacon in a soup pot.
- Add diced onion, carrots, and celery to the pot.
- Cook until vegetables are just soft.
- Add minced garlic and chopped kale; cook for one minute longer.
- Pour in chicken broth and water.
- Drain the soaked peas and add them to the pot.
- Add hot sauce, season with salt and pepper, and stir in chopped parsley.
- Bring to a boil, then reduce heat and simmer for 90 minutes or until peas are soft.
- Add cream sherry, stir, and serve hot with crusty French bread or croutons.
Tips & Substitutions
For added depth, consider using smoked bacon or ham hock instead of regular bacon. If you're short on time, you can use canned black-eyed peas; just reduce the cooking time to about 30 minutes. Adjust the hot sauce based on your heat preference, and feel free to incorporate other vegetables like bell peppers or potatoes for variation.
Serving Suggestions
Serve this hearty Black-Eye Pea Soup with crusty French bread or croutons for a satisfying meal. A side salad or a plate of cornbread pairs wonderfully as well. For an extra touch, garnish your soup with additional chopped parsley or a drizzle of olive oil. This dish also complements well with American recipes like Garlic Roasted Chicken And Potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the soup in a pot over medium heat, adding a splash of water or broth if it thickens too much. Stir occasionally until heated through. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eye Pea Soup contains roughly 1265 calories, with 32g protein, 237g carbohydrates, and 28g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (220% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can enhance the flavor by sautéing the vegetables in olive oil and adding smoked paprika for a smoky taste without meat.
How can I thicken the soup?
If you prefer a thicker consistency, you can blend a portion of the soup using an immersion blender or regular blender. Alternatively, mash some of the peas against the side of the pot. Adding a small amount of cornmeal can also help thicken the soup without altering the flavor.
What can I serve with Black-Eye Pea Soup?
This soup pairs beautifully with crusty bread or cornbread for dipping. You might also consider a simple green salad or some pickled vegetables on the side to add a refreshing contrast. For a complete meal, serve alongside protein-rich dishes like Debbie'S Chicken Casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).