Black Eyed Pea Soup ~

Southern-style soup packed with savory black-eyed peas and fresh collard greens.

Serve with homemade cornbread on the side.

Table of Contents

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. It’s a custom ingrained in me as a child and carried on with my family to this day.

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 corn bread 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. If you have the extra 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.

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