Black-Eyed Pea Soup

5 from 3 votes

Welcome the New Year with a Southern tradition that's as delicious as it is lucky! This black-eyed peas soup recipe, brimming with ham, spices, and savory vegetables, promises a hearty and flavorful start to your year. Perfect for those seeking both taste and tradition in their holiday feast.

Prep Time5

Cook Time3 5

Soak Time8

Total Time11 10

Course: Soup

Cuisine: American

Servings:

Calories: 314kcal

Ingredients

1 lb black-eyed peas dry
2 tbsp olive oil
1 white onion large
4 cloves garlic minced
4 cups chicken broth
4 cups water
1 lb ham hocks
14.5 oz tomatoes one can, diced
2 carrots sliced
4-6 pepperoncini peppers
1 bay leaf
1/4 thyme ground
salt & pepper to taste

Instructions

Begin by soaking the black-eyed peas. Place them in a large bowl and cover with water, ensuring the water level is about an inch above the peas. Leave them to soak at room temperature for 8 hours or overnight. After soaking, drain the water, give the peas a good rinse, and set them aside.
In a large stockpot, warm the olive oil over medium heat. Toss in the chopped onion and garlic, sautéing until the onion is clear and tender, which should take around 5 minutes. Next, add the broth and water to the pot, bringing the mixture to a boil before lowering the heat to maintain a gentle simmer. Now, blend in the soaked black-eyed peas, ham hocks, tomatoes along with their juice, carrots, pepperoncini, a bay leaf, garlic powder, thyme, and season with salt and pepper to taste.
Place a lid on the pot and let it simmer for about about 3 to 4 hours. The soup is ready when the peas become soft, the meat from the ham hocks easily falls off the bone, and the broth achieves the desired consistency.

Nutrition