Black Eyed Pea Soup
This hearty Southern black eyed pea soup is made with tender black-eyed peas, smoky ham, and vegetables simmered in a flavorful, seasoned broth. It’s an easy, comforting one-pot meal that’s perfect for chilly winter evenings or serving on New Year’s Day for a little good luck!
Growing up in the South, I’ve learned that black-eyed peas are more than just another ingredient. They’re a New Year’s Day tradition, believed to bring good luck and prosperity in the coming year. But this soup is too good to save for just one day of the year!
Made with dried black-eyed peas, smoky ham hocks, diced ham, and a blend of Creole seasonings, this homemade soup is filling, flavorful, and even better the next day. Serve it with a warm slice of Southern cornbread for a meal the whole family will love.
Recipe at a glance
- No soaking required: Unlike many other dried beans, black eyed peas don’t need to be soaked overnight before cooking.
- Budget-friendly: Dried black-eyed peas and simple vegetables make this an economical way to feed a family.
- Full of Southern flavor: Smoky ham hocks, Creole seasoning, and aromatic vegetables create a rich, savory broth.
- One-pot meal: Everything cooks together in one stockpot, making cleanup easier.
- Great for leftovers: The flavors continue to develop as the soup sits, making it a delicious option for meal prep.
Ingredients you will need
You only need a handful of simple ingredients to make this Southern black-eyed pea soup recipe.
See the recipe card for full information on ingredients and quantities.
- Olive oil: Used to sauté the vegetables and build a flavorful base for the soup. Vegetable oil or another neutral cooking oil will also work.
- Onions and green onions: Both add savory flavor to the broth. Yellow or white onions are good choices.
- Green bell pepper and celery: Along with the onion, these vegetables form the Holy Trinity of Cajun and Creole cooking.
- Garlic: Freshly minced garlic adds another layer of flavor. You can substitute about ½ teaspoon of garlic powder if needed.
- Ham hocks or ham bones: These give the soup its rich, smoky flavor. Smoked ham hocks are an excellent choice, but leftover ham bones from a holiday meal also work well.
- Dried black-eyed peas: You’ll need one pound of dried black-eyed peas. There’s no need to soak them beforehand, but be sure to sort through them and rinse them well.
- Chicken stock: Provides a savory base for the soup. Low-sodium or homemade chicken stock is a good option if you want more control over the saltiness.
- Bay leaves: Add subtle herbal flavor as the soup simmers. Remember to remove them before serving.
- Creole or Cajun seasoning: Gives the soup its signature Southern kick. Seasoning blends vary in salt content, so adjust the additional salt accordingly. If you’d like to make your own, check out my recipe for homemade cajun seasoning.
- Salt, cayenne pepper, and ground cumin: These seasonings add depth, warmth, and a little heat. Reduce or omit the cayenne if you prefer a milder soup.
- Cooked ham: Diced cooked ham makes the soup extra hearty. This is a great way to use leftover holiday ham, like this pineapple glazed ham.
Substitutions and variations
- Make it spicy: Increase the cayenne pepper or add a few dashes of your favorite hot sauce.
- Add greens: Stir in chopped collard greens or kale during cooking for extra vegetables. Add tender spinach during the last few minutes.
- Use smoked sausage: Replace some or all of the diced ham with sliced smoked sausage. Brown the sausage before adding it to the soup for additional flavor.
- Make it vegetarian: Omit the ham hocks and diced ham, substitute vegetable broth for chicken stock, and add a little smoked paprika for a smoky flavor.
- Use leftover holiday ham: A leftover ham bone works beautifully in this recipe and is a great way to make the most of your holiday leftovers.
How to make black eyed pea soup
This soup requires very little hands-on preparation. Once everything is in the pot, most of the cooking time is spent letting the black-eyed peas simmer until tender.
Step 1: Heat two tablespoons of olive oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion, green onions, bell pepper, and celery. Cook for about five minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the minced garlic and cook for about 30 seconds. Stir in the ham hocks or ham bones and the rinsed black-eyed peas.
Step 3: Pour in the chicken broth and add the bay leaves. Stir to combine and bring the soup to a boil.
Step 4: Reduce the heat to low, cover, and simmer for approximately two hours, stirring every 30 minutes, until the black-eyed peas are tender. Add additional stock or water if needed.
Step 5: Remove the ham hocks or ham bones and bay leaves. If desired, remove any usable meat from the bones and return it to the soup. Discard the bones, skin, and excess fat.
Step 6: Stir in the Creole or Cajun seasoning, salt, cayenne pepper, ground cumin, and diced cooked ham. Simmer for another five minutes, until the ham is heated through. Adjust the seasonings to taste before serving.
Tips for the best black-eyed pea soup
- Don’t skip sautéing the vegetables. Cooking the onion, bell pepper, and celery before adding the liquid helps develop a more flavorful broth.
- Use smoked ham hocks for extra flavor. As the soup simmers, the ham hock will release smoky, savory flavor into the broth.
- Keep the soup at a gentle simmer. A rolling boil can cause the peas to break apart. Lower, steady heat helps them cook more evenly.
- Check the peas for tenderness. Cooking times can vary depending on the age of the dried peas. The soup is ready when the peas are soft and creamy without being mushy.
- Adjust the consistency. If the soup becomes too thick during cooking, stir in a little additional chicken stock or water. For a thicker broth, mash a small portion of the cooked peas against the side of the pot and stir them back into the soup.
- Taste before adding extra salt. Ham hocks, cooked ham, chicken stock, and Creole seasoning can all contribute saltiness.
What to serve with black-eyed pea soup
This hearty soup is practically a meal on its own, but a few Southern favorites make it even better.
- Skillet cornbread: A warm slice of cornbread is perfect for soaking up the flavorful broth.
- Collard greens: Black-eyed peas and collard greens are a traditional Southern New Year’s Day combination.
- Bacon and cheese muffins: These savory muffins are loaded with crispy bacon and sharp cheddar cheese. They’re perfect for soaking up the flavorful broth from a steaming bowl of black-eyed pea soup.
- Buttermilk biscuits: Fluffy homemade biscuits are another delicious way to enjoy every last drop of the broth.
- Fried green tomatoes: Their crispy coating and tangy flavor provide a nice contrast to the rich, savory soup.
- Coleslaw: A cool, crunchy slaw adds freshness to the meal.
Storage, freezing, and reheating instructions
Storage. Allow the soup to cool slightly, then transfer it to and airtight container and refrigerate promptly. Store in the refrigerator for up to 3–4 days. The soup may thicken as it sits because the black-eyed peas continue to absorb liquid. Simply add a little chicken stock or water when reheating.
Freezing. Black-eyed pea soup freezes well, making it a great option for preparing meals ahead of time. Allow the soup to cool, then divide it into freezer-safe containers or resealable freezer bags. Leave a little room for expansion and freeze for up to three months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating. Stovetop: Transfer the soup to a saucepan and warm over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken stock or water if needed. Microwave: Place an individual serving in a microwave-safe bowl. Cover loosely and heat in one-minute intervals, stirring between each, until hot throughout. Reheat leftovers to 165°F.
Black eyed pea soup FAQ’s
Yes. Sauté the vegetables and garlic first, then transfer them to a slow cooker with the ham hocks, rinsed dried peas, stock, and bay leaves. Cook on low for approximately 6–8 hours or until the peas are tender. Remove the bones, stir in the remaining ingredients, and cook until the diced ham is heated through. Adjust the liquid and seasonings as needed.
Yes! An Instant Pot is a great way to reduce the cooking time, and there’s no need to soak the dried black-eyed peas beforehand. Using the Sauté function, cook the onions, green onions, bell pepper, and celery in olive oil for five minutes. Add the garlic and cook for another 30 seconds. Stir in the ham hocks, black-eyed peas, chicken stock, and bay leaves. Secure the lid and pressure cook on high for 25 minutes, followed by a 15–20 minute natural pressure release. Remove the ham hocks and bay leaves, then stir in the seasonings and diced ham. Use the Sauté function to simmer for another five minutes before serving.
Important: Reduce the chicken stock to fit your Instant Pot, keeping the ingredients below the halfway fill line for expanding foods like dried peas. A 6-quart model may require making a smaller batch. Add additional stock after cooking if needed.
Yes, but you’ll need to adjust the cooking time and liquid. Canned black-eyed peas are already cooked, so they only need to simmer long enough to absorb the flavors of the broth. If using canned peas, simmer the ham hocks and vegetables in the stock first to develop the flavor. Then add drained and rinsed canned black-eyed peas toward the end of cooking. Start with less stock, adding more as needed.
Eating black-eyed peas on New Year’s Day is a long-standing Southern tradition associated with good luck and prosperity. The peas are often served alongside collard greens, which symbolize money, and cornbread, which represents gold. While the exact origins of the tradition are debated, black-eyed peas have become a beloved part of Southern New Year’s celebrations.
If the broth is thinner than you’d like, remove the lid and allow the soup to simmer uncovered for a few minutes. You can also mash some of the cooked black-eyed peas and stir them back into the pot to naturally thicken the broth.
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If you made black eyed pea soup, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Black Eyed Pea Soup
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- ½ cup diced green onions
- 1 medium green bell pepper, diced
- 1 celery stalk, diced
- 3-4 garlic cloves, minced
- 4 ham hocks or 2 ham bones
- 1 pound dried black-eyed peas, sorted and rinsed
- 2 ½ quarts (10 cups) chicken stock or broth
- 2 bay leaves
- ¾ teaspoon Creole or Cajun seasoning
- ¾ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 ¼ cups diced cooked ham
Instructions
- Heat the olive oil in a large stockpot over medium-high heat.
- Add the onion, green onions, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for an additional 30 seconds, stirring constantly.
- Add the ham hocks or ham bones, black-eyed peas, chicken stock, bay leaves, Creole or Cajun seasoning, cayenne pepper, and cumin. Stir to combine.
- Bring the soup to a boil. Reduce the heat to low, cover, and simmer for approximately 2 hours, stirring every 30 minutes, until the black-eyed peas are tender. Add additional chicken stock or water as needed to maintain the desired consistency.
- Remove the ham hocks or ham bones and bay leaves. If using meaty ham hocks, remove any usable meat from the bones, chop or shred it, and return it to the soup. Discard the bones, skin, and excess fat.
- Stir in the diced cooked ham. Season with salt to taste.
- Simmer uncovered for an additional 5 minutes, or until the ham is heated through. Serve warm.
Notes
- No soaking required: Dried black-eyed peas do not need to be soaked before cooking. Simply sort through them and rinse well.
- Ham hocks or ham bones: Smoked ham hocks add rich, smoky flavor, but leftover ham bones work just as well. Remove any usable meat from the bones before discarding.
- Adjust the cooking time: Simmer until the black-eyed peas are tender, approximately two hours. Older dried peas may take longer.
- Adjust the consistency: Add more chicken stock or water if the soup becomes too thick. For a thicker broth, mash some of the cooked peas and stir them back into the soup.
- Season to taste: Ham, chicken stock, and Creole seasoning can be salty. Taste the soup before adding additional salt.
Great way to use up those leftovers! Enjoy!
Had peas left over from New Years going to try this looks awsome
Hi, Susie! No, you do not need to soak the beans ahead of time.
The peas are not prepped/soaked ahead of time?
this looks so good and warm and filling! I’ve actually never had black eyed peas before, but recently I’ve been wanting to try them. Now I have a good recipe to do so 🙂
I know what I am making this weekend!!!! We love peas in our house, my husband cant get enough of them and Im always looking for new ways to prepare them!!!
This looks delicious. It’s on my list of to-makes for this weekend. Thanks so much, Amy