Throwback Thursday

Black Eyed Pea Soup

Jan 3, 2013 by

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I decided it was time to revisit this recipe as I was prepping for our New Year’s Day dinner.  You’ve heard of the Southern tradition of eating black eyed peas, pork, cornbread, and greens on New Year’s Day, haven’t you?  It brings good luck, and this soup covers at least two of the bases.

We absolutely love this soup.  I make a double batch at least twice a year – at Christmas and at Easter – when ham goes on sale.  We eat our fill and then whatever is leftover gets stored in the freezer.  Or since I’ve become quite the canner, I’ve started canning quarts of this soup for later.


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The picture that goes with my original post from 2009 just doesn’t do this soup justice.  It’s dimly lit and has slightly yellow undertones.  It doesn’t adequately capture the smoky richness, the big chunks of ham and the meaty creaminess of the black eyed peas.  It’s perfect for a cold winter’s night.  It’s filling enough on its own, but also pairs well with crusty bread or piping hot cornbread and a glass of red wine.


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5.0 from 1 reviews

Black Eyed Pea Soup

Cook time
Total time
The Cooking Bride Original Recipe
Recipe type: Soup
Serves: 8
  • 2 tablespoons olive oil
  • ½ cup diced onions
  • ½ cup diced leeks
  • 1 medium (1 cup) green bell pepper, diced
  • 1 stalk (3/4 cup) celery, diced
  • 3-4 cloves minced garlic
  • 4 ham hocks or ham bones
  • 1 pound dried black eyed peas
  • 2½ quarts chicken stock
  • 2 bay leaves
  • ¾ teaspoon Creole or Cajun seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1¼ cups diced cooked ham
  1. Heat oil in a large stock pot over medium high heat.
  2. Add onion, leeks, bell pepper, and celery. Cook until slightly softened, about 5 minutes.
  3. Add garlic, ham hocks or ham bones, and black eyed peas. Sauté for five minutes.
  4. Add chicken stock and bay leaves. Bring to a boil.
  5. Cover pot and simmer for two hours, stirring every 30 minutes.
  6. Remove ham hocks or ham bones and discard. Add remaining ingredients.
  7. Simmer until ham is heated through, about five minutes.


  1. I’ll never forget my Tennessean ex-mother-in-law telling me that I would ruin the entire family for a whole year if I didn’t eat black eyed peas on New Year’s Day. I’d never had them and before I could say yes or no she put this huge guilt trip on me.

    If her dish had looked half as good as yours there would have been no problem and we’d have been incredibly lucky and I might still be married to her son. :)

    Can’t wait to try this.

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