Best Black Eyed Pea Soup Recipes

BLACK-EYED PEA SOUP

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

BLACK-EYED PEA SOUP

Steps:

• In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
• Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.

BLACK-EYED PEA SOUP WITH HAM

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

HOME-STYLE BLACK-EYED PEA SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, until heated through, about 20 minutes.

HEARTY BLACK-EYED PEA SOUP

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

SOUTHERN BLACK-EYED PEA SOUP

Steps:

• Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
• Stir in spinach. Cook 2 to 3 minutes.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS

Steps:

• Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
• While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
• Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

BLACK-EYED PEA AND BACON SOUP

Steps:

• Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
• Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

EASY BLACK-EYED PEA SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.

BLACK-EYED PEA SOUP WITH HAM HOCKS AND CREME FRAICHE

Steps:

• Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SOUTHERN STYLE BLACK-EYED PEA SOUP

Steps:

• In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
• Stir in garlic, oregano, crushed red pepper, and thyme.
• Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
• Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
• Stir in black-eyed peas and cook 5 minutes.
• Serve with corn bread or muffins.

SPICY BLACK-EYED PEA SOUP

Steps:

• Cook and stir bacon in a stockpot over medium heat until slightly browned, 5 to 10 minutes. Add onion, jalapeno pepper, and garlic; cook until bacon is slightly crisp, 5 to 10 more minutes. Add black-eyed peas, water, tomatoes, and beef bouillon; bring to a low boil.
• Reduce heat and simmer, stirring frequently, until flavors have blended, about 30 minutes. Add Cheddar cheese and continue to cook, stirring frequently, until cheese is melted, about 15 minutes.

SLOW COOKER BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
• Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
• Cook on Low for 8 hours. Remove and discard bay leaves before serving.

BLACK-EYED PEA SOUP WITH HAM AND WATERCRESS

Steps:

• Pour 1 tablespoon of the oil into a deep skillet or casserole and turn the heat to medium-high. Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Add the peas and 4 cups water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender--10 minutes for cooked or canned black-eyed peas, about 30 minutes for frozen.
• Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts. Add more water, if necessary. Taste and adjust the seasoning, stir in the remaining tablespoon oil, and serve.
• With Minimal effort: The meat can be prosciutto or ham; you can use bacon or pancetta instead, but cook them a little longer. Instead of onion, you can use garlic, leek, or shallots. Black-eyed peas are the traditional choice, but any legume will work perfectly well. For the watercress, substitute arugula or spinach, or any winter green, like kale, mustard, collards, and turnips, all of which will take a little longer to cook--add them to the soup along with the peas. Liquid condiments, like Tabasco or another hot sauce or vinegar, are good here. Increase the amount of meat to 1/2 pound or so (this is especially good with ham), double the amount of greens, and cook the soup until it's thick; you can call it a stew.

CURRIED BLACK-EYED PEA SOUP

Steps:

• Quick-soak black-eyed peas.
• Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.
• In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.
• In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.

COLLARD GREEN AND BLACK-EYED PEA SOUP

Steps:

• Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
• Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
• Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
• Remove chicken wings and allow to cool.
• Separate chicken meat from bones and return meat to soup.
• Season with hot sauce (optional) Serve with cornbread.

SLOW-COOKER BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except spinach and marjoram.
• Cover; cook on Low heat setting 8 to 9 hours.
• Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.

SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP

Steps:

• 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
• 2. Add chopped cabbage to the top of the mixture.
• 3. Cook on high for 6 hours.
• 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
• 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
• 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
• 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.

BLACK-EYED PEA SOUP

Steps:

• Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released.
• Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt.