Ellen'S Black-Eyed Pea Soup
Ellen's Black-Eyed Pea Soup is a hearty, flavorful dish with smoky pork, savory herbs, and tender beans, perfect for comforting family dinners or gatherings.
Ingredients
- 1 bag dried black-eyed peas ⓘ
- 2 smoked pork chops ⓘ
- 1 cup oil, coarsely chopped ⓘ
- 1 cup carrots, coarsely chopped ⓘ
- 1 cup celery, coarsely chopped ⓘ
- 1/4 teaspoon savory ⓘ
- 1/4 teaspoon marjoram ⓘ
- 1/4 teaspoon dry yellow mustard ⓘ
- 1/2 teaspoon basil ⓘ
- 1 bay leaf
- Crushed red pepper to taste ⓘ
- Water or broth ⓘ
- 1/4 cup prepared spaghetti sauce ⓘ
Instructions
- Remove debris from the black-eyed peas, wash them, and cook according to package directions. Save the cooking water for the soup liquid.
- Remove fat from the smoked pork chops.
- Render the fat in oil and remove any pieces of fat.
- Add coarsely chopped carrots and celery, and sauté until tender.
- Add the cooked peas, remaining ingredients including pork chops, vegetables, spices, spaghetti sauce, and the saved cooking water to the pot.
- Add additional water or broth to reach desired consistency.
- Cook on low heat for 1.5 to 2 hours or until the peas are tender and the flavors meld.
- Optionally, cook in a crock-pot on low for 8 to 10 hours.
- Remove the pork chops, cut into small pieces, and return to the soup before serving.
Tips & Substitutions
For a richer flavor, consider adding a dash of Worcestershire sauce or using chicken broth instead of water. You can substitute smoked turkey for the pork chops if you're looking for a healthier option. If you like a little heat, add more crushed red pepper. Soaking the black-eyed peas overnight can reduce cooking time and improve texture.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or cilantro for added flavor. It pairs beautifully with cornbread or a side salad for a complete meal. If you're serving a crowd, consider adding a side of Bacon Smokies or a light dessert to round out the meal.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it has thickened. This soup also freezes well; just be sure to cool it completely before transferring it to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Ellen'S Black-Eyed Pea Soup contains roughly 399 calories, with 8g protein, 36g carbohydrates, and 31g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (115% of the Daily Value), and dietary fiber (80% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1954mg per serving (85% 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 use canned black-eyed peas instead of dried?
Yes, you can substitute canned black-eyed peas for dried. Use about 3 cans, rinsed and drained, and reduce the cooking time to about 30 minutes to allow the flavors to meld without overcooking the peas.
How can I make this soup vegetarian?
To make this soup vegetarian, omit the smoked pork chops and use vegetable broth instead of water. You can add extra vegetables like bell peppers or mushrooms for added flavor and texture.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or even greens such as spinach or kale. Just be mindful of cooking times to ensure they remain tender yet not mushy.
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).