Black Eyed Pea Soup ~
Southern-style soup packed with savory black-eyed peas and fresh collard greens.
Serve with homemade cornbread on the side.
Beans & Greens for a Happy New Year
It’s Southern New Year’s tradition to eat black-eyed peas and some sort of greens, usually cabbage or collard greens, and cornbread on January 1 for good luck in the year ahead.
I like this hearty black-eyed pea soup recipe because an easy one pot meal that’s perfect for New Year’s Day. For the last several years, I’ve made my Black-Eyed Pea and Cabbage Stew, and while we still love that recipe, I decided to mix it up this year.
A big steaming bowl of soup with a side of homemade cornbread is a delicious and symbolic way to kick off the year with Southern tradition and positive vibes for good fortune in the coming year.
Dried Black-Eyed Peas vs. Canned
This recipe calls for a bag of dried peas, but you have options:
- Choosing between dried black-eyed peas and canned ones for soup really depends on your personal preference and time constraints. For this recipe, I used dried beans. They generally have a heartier texture that we enjoy, but they do require soaking (I use a 1-hour quick soak method for cooking beans) and a longer cooking time.
- A benefit of canned black-eyed peas is that they are convenient and cook up quickly, so they’re a good choice if you prefer a time-saving option. Both have their merits, so go with what suits your schedule and taste buds best – whether it’s the slow-simmered goodness of dried peas or the speedy satisfaction of canned ones!
- A third, less economical option, is fresh black eye peas from the farmers’ market or produce department of the grocery store. They can be cooked directly without soaking and generally have a shorter cooking time than dried peas.
Ingredients for Black Eyed Pea Soup
You will need the following:
- 1 pound dried black eyed peas
- 2 tablespoons olive oil
- 1 teaspoon liquid smoke
- 1/2 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 tablespoon garlic, minced
- 4 cups fresh collard greens, destemmed and chopped
- 1/2 cup long-grain white rice, uncooked
- 8 cups vegan chicken-style broth, or vegetable broth
- ground black pepper, to taste
- cayenne pepper sauce, optional for heat
Ingredient Notes
- Black-Eyed Peas – This recipe calls for dried peas but fresh or canned peas that have been rinsed and drained will also work. If opting for canned black-eyed peas, you will need 4 cans, rinsed and drained. Keep in mind that fresh or canned peas will have a shorter cooking time.
- Liquid Smoke – Adds a hint of smoky flavor that traditionally comes from using a ham hock or slices of bacon. The amount given is a suggestion. If you don’t want a smoky black eyed pea soup, it’s no big deal to leave it out.
- Collard Greens – Fresh greens give the best texture but a bag of frozen collard greens can be substituted if needed.
- Rice – I used long-grain white rice but any kind of rice works for this recipe.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base.
How to Make Black Eyed Pea Soup
STEP ONE: Into a large pot, add the black-eyed peas and cover with 1 inch of cold water. Place the pot on the stove over medium-high heat. Bring to a boil; let the peas boil for 3 minutes. Remove the pot from the heat, cover, and let the peas soak for 1 hour. Drain and set aside. The peas will have softened but still have some “bite” to them. (Skip this step if using canned or fresh black-eyed peas).
STEP TWO: Return the empty pot to the stovetop over medium-high heat. Add the olive oil. When the oil is hot, add the liquid smoke, onion, carrots, and celery. Cook, stirring frequently for 3 minutes, just until vegetables are slightly tender.
STEP THREE: Add the garlic and cook for an additional 30 seconds. Stir in the collard greens and cook for 3 minutes, just until wilted.
STEP FOUR: Add the rice, black-eyed peas, and vegan chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the peas are cooked to your desired consistency.
STEP FIVE: Season to taste with black pepper, add a dash of cayenne pepper sauce, if using, and serve hot.
How to Know When Black-Eyed Peas are Done
- This is really a matter of personal preference. Some people like their black-eyed peas to have a firmer texture while others like them softer. The best way to test whether the soup is ready is to simply take a bean out of the pot and eat it. In other words, the peas are done when you say they’re done.
Storage
- Store leftovers in an airtight container in the fridge and they’ll be good for several days.
More Recipes You’ll Love!
- Slow Cooker Black Eyed Peas
- Black Eyed Pea Casserole with Collard Greens
- Black Eyed Pea and Bratwurst Stew
- Black Eyed Pea Party Dip
- Black Eyed Pea Salad
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Black Eyed Pea Soup
Ingredients
- 1 pound dried black eyed peas
- 2 tablespoons olive oil
- 1 teaspoon liquid smoke
- 1/2 cup yellow onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 tablespoon garlic minced
- 4 cups fresh collard greens destemmed and chopped
- 1/2 cup long-grain white rice uncooked
- 8 cups vegan chicken-style broth or vegetable broth
- ground black pepper to taste
- cayenne pepper sauce optional for heat
Instructions
- Into a large pot, add the black-eyed peas and cover with 1 inch of cold water. Place the pot on the stove over medium-high heat. Bring to a boil; let the peas boil for 3 minutes. Remove the pot from the heat, cover, and let the peas soak for 1 hour. Drain and set aside. The peas will have softened but still have some “bite” to them. (Skip this step if using canned or fresh black-eyed peas).
- Return the empty pot to the stovetop over medium-high heat. Add the olive oil. When the oil is hot, add the liquid smoke, onion, carrots, and celery. Cook, stirring frequently for 3 minutes, just until vegetables are slightly tender.
- Add the garlic and cook for an additional 30 seconds. Stir in the collard greens and cook for 3 minutes, just until wilted.
- Add the rice, black-eyed peas, and vegan chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the peas are cooked to your desired consistency.
- Season to taste with black pepper, add a dash of cayenne pepper sauce, if using, and serve hot.
Cindy
I love this soup! It’s so simple and savory!