Warm, comforting, and bursting with down-home flavor, Black-Eyed Pea Soup is a soul-satisfying dish perfect for chilly evenings or a cozy weeknight dinner. This vibrant bowl of goodness combines earthy black-eyed peas with a medley of hearty vegetables, herbs, and spices to create a rustic yet wholesome experience in every spoonful. Whether you’re making it as a nourishing meal or to bring good luck on New Year’s Day (as is Southern tradition), this soup is sure to delight.

What makes this soup especially wonderful is its versatility. It can easily be made vegetarian or enhanced with ground meat for extra richness. With its colorful mix of carrots, celery, onions, and tomatoes, each bite is full of texture and flavor. Plus, it’s packed with plant-based protein and fiber, making it both filling and good for you. Serve it with a slice of crusty bread or cornbread for a complete, comforting meal.

Ingredients for this Black-Eyed Pea Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 green bell pepper, diced
1 (15 oz) can diced tomatoes (with juices)
4 cups vegetable or chicken broth
2 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon cumin
Salt and pepper, to taste
½ pound ground turkey or beef (optional)
Fresh parsley, chopped, for garnish

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook until they become soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This forms the flavorful base for your soup.

Step 2: Build the Veggie Base

Add chopped carrots, celery, and green bell pepper to the pot. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften. This step ensures every bite of the soup has a delicious medley of textures and layers of flavor.

Step 3: Add Ground Meat (Optional)

If you’re using ground turkey or beef, add it now. Break it up with a spoon and cook until browned and fully cooked through. Be sure to drain any excess fat if needed before moving to the next step.

Step 4: Season and Simmer

Pour in the diced tomatoes with their juices, followed by the broth. Stir in the black-eyed peas, smoked paprika, thyme, cumin, and a pinch of salt and pepper. Bring everything to a gentle boil, then reduce the heat and let the soup simmer uncovered for 20–25 minutes. This helps the flavors meld beautifully.

Step 5: Adjust and Garnish

Taste the soup and adjust seasoning if needed—add more salt, pepper, or a touch of hot sauce for a little kick. Serve hot, garnished with chopped fresh parsley. Enjoy it as-is, or with a slice of warm bread on the side.

Storage Instructions

Black-Eyed Pea Soup stores beautifully, making it a perfect make-ahead option for busy weeks. Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 5 days. The flavors continue to deepen, making it even tastier the next day.

For longer storage, this soup also freezes well. Simply portion it into freezer-safe containers or zip-top bags (leaving some room for expansion) and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm on the stove over medium heat or microwave until hot throughout.

Estimated Nutrition (per 1.5-cup serving)

Calories: 280
Protein: 14g
Fat: 8g
Carbohydrates: 36g
Fiber: 9g
Sugar: 6g
Sodium: 640mg

Note: Nutrition values will vary slightly based on exact ingredients and whether you include meat or use low-sodium broth.

Frequently Asked Questions

1. Can I use dried black-eyed peas instead of canned?

Absolutely! Just soak them overnight, then simmer until tender before adding to the soup.

2. Is this soup vegan?

Yes, as long as you skip the ground meat and use vegetable broth, it’s completely plant-based.

3. Can I make it in a slow cooker?

Yes. Sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

4. What can I substitute for black-eyed peas?

Pinto beans, navy beans, or chickpeas are great alternatives if you don’t have black-eyed peas on hand.

5. Can I make this soup spicy?

Definitely. Add diced jalapeños, a pinch of cayenne, or hot sauce to turn up the heat.

6. How do I thicken the soup?

Mash a small portion of the beans and stir them back into the soup, or simmer a bit longer uncovered to reduce the broth.

7. What should I serve with this soup?

It pairs wonderfully with cornbread, crusty baguettes, or a side salad.

8. Is this recipe gluten-free?

Yes, it’s naturally gluten-free, but always double-check your broth and canned goods to ensure they’re certified gluten-free.

Hearty Black-Eyed Pea Soup

Author: Nora Sinclair
Total Time: 40 minutes
Yield: 6 servings

Print Recipe

Description

Looking for a cozy, nutritious, and flavor-packed meal that fits just about any occasion? This hearty Black-Eyed Pea Soup is your answer! Perfect as a quick dinner idea or comforting weekend lunch, this easy recipe is brimming with smoky, savory notes, colorful vegetables, and protein-rich black-eyed peas. Whether you’re after healthy food ideas, a warm bowl for chilly nights, or simply an easy dinner that satisfies the whole family, this soup delivers every time. With its rustic charm and irresistible aroma, it’s a feel-good dish that you’ll come back to again and again.

Instructions

Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 5 minutes. Stir in garlic and cook for another minute.
Add carrots, celery, and bell pepper. Cook 6–8 minutes until vegetables begin to soften.
(Optional) Stir in ground meat. Cook until browned and no longer pink. Drain excess fat.
Add tomatoes, broth, black-eyed peas, smoked paprika, thyme, cumin, salt, and pepper. Stir well.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Adjust seasoning as needed. Garnish with chopped parsley.
Serve hot with bread or cornbread on the side.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner