Black-Eyed Pea Soup

Bursting with flavor, Black-Eyed Pea Soup is perfect for a robust starter or a quick main course. The rich smokey broth and colorful vegetables make a fun, easy way to incorporate more legumes into your family's diet! It's fantastic Southern comfort food guaranteed to keep you cozy as temperatures drop!

Course dinner, Side Dish

Cuisine African

Diet Gluten Free

Cook Time 50

Soak Time 3

Total Time 3 50

Servings

Calories 345kcal

Author Imma

Ingredients

1 pound (453g) black-eyed peas
4-5 thick slices bacon, chopped
½ pound ham hocks, or smoked turkey
1 large onion, diced (about 1½ cup)
2 stalks celery, diced (about ½ cup)
1 tablespoon garlic, minced
2 teaspoons (2g) fresh thyme, minced
1-2 bay leaves
6-7 cups (1.5-1.7L) chicken broth, or water
2 teaspoons (8g) Creole seasoning
1½ cup spinach
Salt and pepper to taste

Instructions

Add the dried black-eyed peas to a large bowl and cover with cold water. Let them sit for 2-3 hours.
In a large, heavy pan, saute chopped bacon until brown and crispy, 5-6 minutes.
Add in the ham hocks and saute for 5 minutes.
Throw in the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes until the onions are wilted.
Then pour in the chicken broth or water.
Drain the soaked beans, rinse, and place them in the pot—season with Creole seasoning, salt, and pepper to taste. Stir and bring to a boil.
Reduce heat, and simmer, covered, for about 30 minutes while stirring occasionally, or until the beans are tender and have the desired consistency.
Add the 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 seasoning if needed. Serve with fresh bread.

Notes

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.
You can skip soaking them if you're rushed, but they'll typically take ten more minutes to cook.
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.
Unless you're worried about digestive issues, cooking your beans in the soaking water results in more flavorful beans.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition