Southern-Style Black Eyed Peas Soup Recipe

Introduction

Black-eyed peas are a hearty, comforting dish perfect for any season. This recipe combines smoky bacon, fragrant herbs, and tender peas for a flavorful, satisfying meal that’s easy to make at home.

Ingredients

• ½ lb. bacon
• 1 lb. dried black-eyed peas
• 4 cups chicken or vegetable broth
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 2 cups water
• 1 tsp Bouquet Garni herb seasoning
• 1 tsp Italian seasoning
• 2 bay leaves
• 1 tsp granulated sugar
• 2 tsp kosher salt
• ¼ tsp ground black pepper
• ½ to 1 tsp Tabasco or other hot sauce
• 1 tbsp apple cider vinegar
• Chopped fresh parsley for garnish

Instructions

1. Step 1: Rinse the black-eyed peas, discarding any damaged or dark ones. Place the peas in a large pot, add 4 cups of broth, and bring to a boil over high heat. Boil for 2 minutes, then cover the pot, remove it from heat, and let the beans soak for 1 hour without lifting the lid or draining the liquid.
2. Step 2: Cut bacon into ¼-inch slices and cook in a large Dutch oven over medium heat until crisp. Transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
3. Step 3: Add diced onion to the Dutch oven and cook over medium heat until translucent. Reduce heat to low, add minced garlic, and cook for 30 seconds, stirring frequently.
4. Step 4: Pour in 2 cups water while scraping the bottom of the pot to deglaze. Stir in Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Simmer on low heat for about 10 minutes, then remove from heat until the peas soften.
5. Step 5: After about 1 hour, add the soaked peas and broth to the onion mixture in the Dutch oven. Stir well, bring to a boil, then reduce heat to low. Add all but 3 tablespoons of the cooked bacon. Cover and simmer for 1 to 1½ hours until beans are tender, stirring every 20 minutes. Adjust seasoning with salt and pepper if needed.
6. Step 6: To serve, ladle the black-eyed peas into bowls, then sprinkle with the reserved crispy bacon and chopped fresh parsley. Enjoy warm.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth; add smoked paprika for a smoky flavor.
• Soaking the peas helps reduce cooking time, but you can also cook without soaking if you allow extra simmering time.
• Add a diced bell pepper with the onions for extra color and sweetness.
• Adjust hot sauce quantity according to your spice preference.

Storage

Store leftover black-eyed peas in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the mixture thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, canned black-eyed peas can be used to save time. Add them during the simmering step and reduce the cooking time accordingly since canned peas are already cooked.

How can I make the dish spicier or milder?

Adjust the amount of hot sauce or omit it entirely for a milder flavor. You can also add fresh chopped chili peppers for extra heat if desired.

Southern-Style Black Eyed Peas Soup Recipe

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4.6 from 104 reviews

This classic Black Eyed Peas recipe is a comforting, savory dish featuring tender black-eyed peas cooked in a flavorful broth with crisp bacon, aromatic herbs, and a hint of heat from hot sauce. Perfect as a hearty soup or side, this recipe balances smoky, tangy, and spicy flavors for a satisfying meal.

• Author: Clara
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 3 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Meat and Broth

• ½ lb. bacon
• 4 cups chicken or vegetable broth
• 2 cups water

Legumes and Vegetables

• 1 lb. dried black-eyed peas
• 1 large yellow onion, diced
• 2 garlic cloves, minced

Seasonings and Herbs

• 1 tsp Bouquet Garni herb seasoning
• 1 tsp Italian seasoning
• 2 bay leaves
• 1 tsp granulated sugar
• 2 tsp kosher salt
• ¼ tsp ground black pepper
• ½–1 tsp Tabasco or other hot sauce
• 1 tbsp apple cider vinegar

Garnish

• Chopped fresh parsley

Instructions

1. Soak: Rinse the black-eyed peas, removing any damaged or dark ones. Place them in a large pot with 4 cups of broth and bring to a boil. Boil for 2 minutes, then cover and remove from heat to soak for 1 hour without lifting the lid or draining.
2. Cook Bacon: Slice the bacon into ¼-inch strips and cook in a large Dutch oven over medium heat until crisp. Remove and set aside on paper towels, leaving the rendered bacon fat in the pot.
3. Sauté Onion and Garlic: Add the diced onion to the Dutch oven and cook over medium heat until translucent. Lower the heat, add minced garlic, and cook for another 30 seconds while stirring.
4. Deglaze and Add Seasonings: Slowly pour in 2 cups of water while scraping up browned bits from the bottom. Stir in Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Simmer gently on low heat for about 10 minutes, then remove from heat until peas soften.
5. Cook Peas: After soaking and softening for about 1 hour, add the peas with their soaking broth to the seasoned onion mixture in the Dutch oven. Bring to a boil, then reduce heat to low. Add all but 3 tablespoons of the cooked bacon. Cover and simmer, stirring every 20 minutes, until peas are tender, approximately 1 to 1½ hours. Adjust salt and pepper to taste.
6. Serve: Ladle the black-eyed peas into bowls and garnish with the reserved crispy bacon pieces and chopped fresh parsley. Serve warm and enjoy this hearty, flavorful dish.

Notes

• Soaking the peas helps reduce cooking time and ensures even cooking.
• Using bacon fat adds depth and smoky flavor to the dish but can be substituted with olive oil for a milder taste.
• The dish can be made vegetarian by omitting bacon and using vegetable broth.
• Adjust the amount of hot sauce according to your preferred spice level.
• Leftovers store well and flavors deepen after a day.

Keywords: black eyed peas, black-eyed peas recipe, Southern soup, bacon and black eyed peas, hearty black eyed peas, comfort food, legume soup