Black Eyed Pea Soup

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.

Course main meal soup, Soup

Cuisine Cajun, Southern

Keyword black eyed pea soup recipe, black eyed peas soup, can you freeze black eyed pea soup, how to make black eyed pea soup

Prep Time 15

Cook Time 2 30

Bean Soaking Time 10

Total Time 12 45

Servings bowls

Calories 527kcal

Author Beth Pierce

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

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.

Although 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.

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