Table of Contents
Welcome to a truly comforting and delicious meal! This Blackeyed Pea Soup is an absolute delight, packed with wholesome ingredients and incredible flavor. You’ll love how quickly it comes together, needing just 30 minutes of prep and cook time. Perfect for a busy weeknight or as a lucky start to the New Year, this versatile soup offers warmth and nourishment in every spoonful. Get ready to enjoy a simple, satisfying dish.
Why You’ll Love This Blackeyed Pea Soup
This comforting Blackeyed Pea Soup will quickly become a family favorite for many great reasons:
- Comforting Flavors: Enjoy a rich, savory, and aromatic taste that truly warms you from the inside out. It’s incredibly satisfying without being heavy.
- Healthy Ingredients: This recipe is packed with nutritious vegetables and protein-rich blackeyed peas. You’ll feel good about serving this wholesome meal.
- Filling & Satisfying: The hearty, stew-like texture makes this soup incredibly filling. It’s a complete meal that will keep everyone happy.
- Quick & Easy: With minimal prep and a one-pot cooking method, this recipe is perfect for busy schedules. Enjoy a delicious meal without the fuss.
Ingredients
Gather these simple ingredients to create your delightful Blackeyed Pea Soup:
- 2 15-ounce cans of blackeyed peas (drained and rinsed, or 1/2 pound dried beans)
- 1 Tablespoon avocado oil (or olive oil)
- 1 cup chopped carrots (about 2 long carrots)
- 1 small yellow onion (diced, about 1/2 cup)
- 2 medium celery ribs (chopped)
- 1 Tablespoon minced garlic (fresh or pre-minced)
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 2 Tablespoons tomato paste
- 4 cups chicken broth (or vegetable broth)
- 1 bay leaf (whole)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups finely chopped kale (or other greens like turnip greens or collard greens)
Notes & Substitutions
You can easily adapt this recipe to fit your pantry and preferences. While canned blackeyed peas offer convenience, you can also use dried peas by soaking them overnight or using a quick-soak method, then cooking until tender before adding to the soup. If you don’t have avocado oil, olive oil works perfectly. Freshly minced garlic provides the best flavor, but pre-minced garlic is a great time-saver. For a vegetarian or vegan version, simply use vegetable broth. Feel free to swap kale for other hearty greens like collard greens or turnip greens.
Equipment
You won’t need many special tools for this easy recipe:
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon
Instructions
Follow these simple steps to make your delicious Blackeyed Pea Soup:
- In a large Dutch oven or heavy-bottomed pot, add the avocado oil and heat it over medium heat.
- Add the chopped carrots, diced onion, and chopped celery to the pot. Sauté these vegetables for about 5 minutes until they begin to soften.
- Stir in the minced garlic, dried thyme, and ground sage. Cook for another minute, stirring continuously, until fragrant.
- Add the tomato paste to the pot. Stir it into the vegetables and cook for 2-3 minutes, allowing it to deepen in color and flavor.
- Slowly pour in the chicken broth, stirring gently. Make sure all of the tomato paste dissolves completely into the broth.
- Add the bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
- Once the soup reaches a boil, reduce the temperature to low. Add the finely chopped kale and the drained blackeyed peas to the pot.
- Cover the Dutch oven and let the Blackeyed Pea Soup simmer for 20 minutes. Ensure the carrots are tender before proceeding.
- Before serving, carefully remove and discard the bay leaf.
- Serve your warm Blackeyed Pea Soup in bowls with your desired accompaniments. Enjoy this hearty and flavorful meal!
Pro Tips & Troubleshooting
- Using Dried Blackeyed Peas: If using dried peas, soak them overnight in plenty of water, then drain and rinse. Or, use a quick soak method: cover peas with water, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain, rinse, then cook them separately until tender before adding to the soup. This will increase overall cooking time.
- Working with Greens: Always rinse and wash your greens thoroughly to remove any grit. Remove tough stems from kale, collards, or turnip greens before chopping. For very hearty greens, add them a few minutes earlier to ensure they tenderize properly.
- Flavor Boosts: For an even richer, deeper flavor in your Blackeyed Pea Soup, Remove it before serving, shredding any meat back into the soup.
- Adjusting Consistency: If your soup is thicker than you prefer, simply add a bit more broth or water until it reaches your desired consistency. Add it slowly, stirring as you go.
- Preventing Overcooking: Watch your vegetables carefully during the initial sautéing and simmering. You want them tender-crisp, not mushy.
Serving, Storage & Variations
This Blackeyed Pea Soup is wonderfully versatile, perfect for any occasion.
- Serving Suggestions: Serve your warm soup with a side of crusty bread, warm cornbread, or even some fluffy rice. A dash of hot sauce, a sprinkle of fresh parsley or cilantro, or a dollop of Greek yogurt or sour cream can add a delightful finish. Try a sprinkle of shredded parmesan cheese for extra richness.
- Recipe Variations:
- Add Protein: Stir in cooked shredded chicken, or plant-based seitan for an extra protein boost.
- Make it Creamy: For a luxurious texture, stir in a spoonful of cream cheese or a splash of heavy cream at the end.
- Spice it Up: Add a pinch of red pepper flakes, cayenne pepper, or a teaspoon of Cajun seasoning for a spicier kick.
- Change the Beans: Experiment with other beans like pinto, black, great northern beans, or even lentils for a different flavor profile.
- Storing Leftovers: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Label containers with the date for easy tracking.
- Reheating Instructions: Reheat individual portions in the microwave, stirring every minute until warm. Alternatively, gently warm the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. Add a splash of broth or water if it seems too thick.
Nutrition
Enjoy knowing that this delicious Blackeyed Pea Soup is also nutritious.
| Nutrient | Amount |
|---|---|
| Serving Size | 2 Cups |
| Calories | 222 kcal |
| Carbohydrates | 34 g |
| Protein | 12 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Sodium | 1317 mg |
| Potassium | 683 mg |
| Fiber | 10 g |
| Sugar | 8 g |
| Vitamin A | 6565 IU |
| Vitamin C | 17 mg |
| Calcium | 93 mg |
| Iron | 4 mg |
FAQ
- What makes blackeyed peas traditionally lucky? Many cultures, especially in the Southern United States, eat blackeyed peas on New Year’s Day. They symbolize prosperity and good fortune for the coming year. This long-standing tradition is rooted in various historical and cultural beliefs about good luck and prosperity for the coming year, particularly in the American South. Discover more about the cultural significance of blackeyed peas on New Year’s Day.
- Can I make this soup vegan? Absolutely! Use vegetable broth instead of chicken broth and ensure your oil choice is plant-based. This simple change makes for a delicious vegan Blackeyed Pea Soup.
- How do I adjust spice levels? For more heat, add a pinch of red pepper flakes or a dash of hot sauce. If you prefer it milder, simply omit any additional spices beyond salt and pepper.
- Can I use frozen blackeyed peas? Yes, you can use frozen blackeyed peas. There’s no need to thaw them beforehand; just add them directly to the pot with the kale and simmer as directed.
- Is this soup suitable for meal prepping? Definitely! This soup is excellent for meal prepping. Its flavors meld beautifully over time, and it stores and reheats wonderfully, as noted in our storage tips.
Conclusion
This Hearty & Easy Blackeyed Pea Soup truly delivers on both flavor and convenience. It’s a wonderful example of how simple ingredients can create a deeply satisfying and nourishing meal for your family. Whether you are a beginner cook or just seeking a quick and delicious weeknight option, this versatile soup is sure to become a cherished recipe in your kitchen. We hope you enjoy making and sharing this comforting dish!
Hearty & Easy Blackeyed Pea Soup Recipe
Equipment
- Dutch oven
- spoon
- bowls
Ingredients
Main Ingredients
- 2 15-ounce cans black eyed peas drained or 1/2 pound dried beans
- 1 Tablespoon avocado oil
- 1 cup carrots chopped (about 2 long carrots)
- 1 small yellow onion diced, about 1/2 cup
- 2 medium celery ribs chopped
- 1 Tablespoon minced garlic
- 1 teaspoon thyme
- 0.25 teaspoon ground sage
- 2 Tablespoons tomato paste
- 4 cups chicken broth
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 cups kale finely chopped (or turnip greens or collard greens)
Instructions
Cooking Steps
- Heat avocado oil in a large Dutch oven over medium heat.
- Sauté carrots, onion, and celery for 5 minutes, then add garlic, thyme, and sage, stirring well.
- Stir in tomato paste and cook for 2-3 minutes.
- Gradually add chicken broth, stirring until the tomato paste is dissolved.
- Add bay leaf, salt, and pepper, then bring the mixture to a boil.
- Reduce heat to low, add kale and black-eyed peas, cover, and simmer for 20 minutes until carrots are tender.
- Serve the soup hot in bowls, optionally with crusty bread or cornbread.
Notes
Sofia Ben Ali is a 34-year-old chef from Morocco who has a deep passion for cooking. Inspired by the vibrant flavors of her childhood in Tunis, she pursued her culinary studies in France, where she fell in love with French gastronomy. Today, Sofia runs a successful catering business known for her innovative dishes that beautifully blend Arabian and French flavors. Through cooking classes and social media, she shares her culinary journey, inspiring others to explore the joys of cooking while honoring her rich heritage.
