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Best Ever Black Eyed Pea Soup Recipe

Best Ever Black Eyed Pea Soup

Tender black-eyed peas simmer with smoked ham hock, vegetables, tomatoes, and Southern seasonings for a comforting, filling dinner. Finish with a little vinegar or lemon juice for a balanced, flavorful bowl.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 1 pound Dried black-eyed peas, rinsed and picked over
  • 1 tablespoon Olive oil or vegetable oil
  • 1 medium Medium yellow onion, diced
  • 2 ribs Celery ribs, diced
  • 2 medium Medium carrots, diced
  • 1 medium Green or red bell pepper, diced
  • 3 cloves Garlic cloves, minced
  • 8 cups Low-sodium chicken broth or stock
  • 1 approximately 1-1 1/2 pounds Smoked ham hock
  • 1 14.5-ounce can Diced tomatoes with juices
Seasonings
  • 1 leaf Bay leaf
  • 1 teaspoon, plus more as needed Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon, optional Cayenne pepper
Finishing
  • 1 tablespoon, optional Apple-cider vinegar or lemon juice
  • As desired Chopped parsley, scallions, or hot sauce

Method
 

Step-by-Step
  1. Rinse and sort the black-eyed peas, removing any stones or damaged peas. Soak them in plenty of cold water for 6-8 hours or overnight, then drain; soaking is optional, but it helps the peas cook more evenly.
  2. Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onion, celery, carrots, and bell pepper, then cook for 6-8 minutes until the vegetables begin to soften.
  3. Add the garlic, smoked paprika, thyme, black pepper, and optional cayenne. Stir and cook for about 30 seconds, just until the garlic is fragrant and the spices coat the vegetables.
  4. Add the drained peas, broth, smoked ham hock, diced tomatoes with their juices, and bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
  5. Partially cover the pot and simmer for 1 1/2-2 hours if the peas were soaked, stirring occasionally. Add a little water or broth if the soup becomes too thick, and continue cooking until the peas are creamy and tender; unsoaked peas may need about 2-2 1/2 hours.
  6. Remove the ham hock and bay leaf from the pot. Pull the meat from the bone, discard the skin and bone, and return the shredded meat to the soup.
  7. Taste the soup and adjust the salt only after the peas are tender. Stir in the apple-cider vinegar or lemon juice just before serving, then garnish with parsley, scallions, or hot sauce.

Notes

Salt carefully because smoked ham hocks and commercial broth may already contain plenty of salt. For a thicker texture, mash one or two cups of cooked peas against the side of the pot and stir them back into the soup.