This Cajun-style Black Eyed Pea Soup is loaded with flavor from bacon, ham, fresh garden vegetables, tomatoes, and collard greens in a simple broth with Cajun seasoning and thyme. Enjoy this hearty soup with a simple green salad and sweet potato cornbread.
Black Eyed Pea Soup
This is a must-try for all soup lovers passionate about robust flavor. The Creole seasoning and fresh thyme give it a rustic taste from paprika, cayenne pepper, garlic powder, black pepper, and oregano. It has a spicy flavor that is not hot but just the right amount of zip to keep it flavorful. Add a little Tabasco Sauce or Slap Ya Mama Cajun Pepper Sauce for those who want more heat.
How to Make Black-Eyed Pea Soup
Prepare ahead by soaking your beans in cold water. Place the beans in a large pot and cover with water by at least 3 inches, cover with the lid, and place in the fridge overnight. When ready to start the soup, drain the beans in a colander in the sink, rinse, and cover again with fresh cold water and a sprinkle of salt. Place them on the back of the stove over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook while you start the rest of the soup. This will ensure that your beans are soft and ready for your soup before all your veggies have turned to mush.
Now, brown the bacon in a large Dutch oven or large pot over medium heat. Move the bacon to a paper towel covered plate using a slotted spoon. Reserve the bacon grease in the pot. Add the onion, celery, and carrots and cook over medium heat until the onions and celery are soft. Reduce the heat to low and add the garlic, Cajun Seasoning, and dried thyme. Cook for 1 minute while stirring constantly.
Drain the black-eyed peas in a colander and rinse with cool water. Add the black-eyed peas, diced tomatoes, chicken broth, collard greens, and bay leaves. If using spinach, add it at the same time as the ham. Simmer for 20-25 minutes or until the carrots and beans are tender. Now add the ham, cooked bacon, and spinach, if using, and simmer for 2-3 minutes or until the spinach wilts. Fish out the bay leaves and season with kosher salt and freshly ground black pepper to taste. Garnish with chopped fresh thyme or parsley.
Beth’s Recipe Tips
- In a pinch, use canned black-eyed peas, but drain and rinse them before adding to the recipe.
- If desired, cook the bacon in the oven. Just remember to reserve the bacon grease.
- Sometimes fresh collard greens are difficult to find. Substitute with canned collard greens or fresh baby spinach.
- Any diced tomatoes can be used in this soup. However, I like the flavor that fire-roasted tomatoes bring to the recipe.
- Don’t forget to fish out the bay leaves. They have sharp edges and are a choking hazard.
- Most times, Cajun and Creole seasoning blends are used interchangeably, and as a substitute for the other, Cajun Seasoning is simply garlic powder, onion powder, black pepper, salt, and cayenne pepper. While, Creole seasoning adds paprika, basil, thyme, oregano, and marjoram to that list.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave in short increments until warm.
To freeze, first cool to room temperature. Ladle the cooled soup into quart or gallon-size freezer bags. Be sure to mark the bags with the date and the contents. Lay them down in a single layer on cookie sheets in the freezer. Once fully frozen, stack the bags in the freezer to save on space. Thaw in the fridge overnight. Reheat on the stovetop over low heat so as not to overcook any ingredients or in the microwave at reduced power.
More Soups to Try
Black Eyed Pea Soup
Ingredients
- 1 lb dried black eyed peas
- 1/2 lb thick smoked bacon chopped uncooked
- 1 medium onion chopped
- 2 ribs celery chopped
- 3 large carrots peeled and chopped
- 2 cloves garlic minced
- 2 teaspoons Creole or Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 (15 ounce) can fire roasted tomatoes
- 4 cups low sodium chicken broth
- 3 cups chopped collard greens or baby spinach
- 2 bay leaves
- 2 cups diced smoked ham
- kosher salt and freshly ground black pepper to taste
- chopped fresh thyme or parsley
Instructions
- Place the beans in a large pot and cover by at least 3 inches of water, cover with the lid, and place in the fridge overnight. When ready to start the soup, drain the beans in a colander in the sink, rinse, and cover again with fresh cold water and a sprinkle of salt.
- Place them on the back of the stove over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook while you start the rest of the soup.
- In a large Dutch oven or large pot over medium heat, brown the bacon. Move the bacon to a paper towel covered plate using a slotted spoon. Reserve the bacon grease in the pot.
- Add the onion, celery, and carrots and cook over medium heat until the onions and celery are soft. Reduce the heat to low and add the garlic, Cajun Seasoning, and dried thyme. Cook for 1 minute while stirring constantly.
- Drain the black-eyed peas in a colander and rinse with cool water. Add the black-eyed peas, diced tomatoes, chicken broth, collard greens, and bay leaves. If using spinach, add it later with the ham. Simmer for 20-25 minutes or until the carrots and beans are tender.
- Add the ham, cooked bacon, and spinach, if using, and simmer for 2-3 minutes or until the spinach wilts.
- Fish out the bay leaves and season with kosher salt and freshly ground black pepper to taste. Garnish with chopped fresh thyme or parsley.
Notes
Nutrition
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Yolanda
With the cold weather upon us everyday, there is nothing like a warming bowl of soup and this black eyed pea soup was delicious especially with the Creole seasoning. So easy to make and so much flavor!
Beth Pierce
Thank you, Yolanda!
Lavanda Michelle
The addition of collard greens and fire-roasted tomatoes takes it to the next level.
Harry
I love and enjoy pea-based soups. This recipe turned out delicious and it is one I can feel good about serving my family. There are so many healthy ingredients in this recipe that you can not go wrong.
Beth Pierce
That is so true!
Mary
This was amazing, and so healthy! I never knew that you could make soup with black eyed peas. I really liked it! Great soup to freeze in batches, too.
Beth Pierce
Glad that you liked the soup, Mary!