Warm Up with a Hearty Bowl of Black-Eyed Pea Soup Today

Ahoy there, my fellow foodies! I am about to embark on a culinary journey that will take you straight to the heart of the Deep South with my Southern Style Black-Eyed Pea Soup Recipe! This recipe is perfect for all those who love a good, hearty soup with a touch of southern love.

If you have never tried black-eyed peas before, then this soup recipe is the perfect opportunity to give them a shot. They are packed full of flavor and nutrition, making them an excellent choice for any meal. And if you’re worried about this recipe being too complicated or time-consuming, put your worries aside! My recipe is simple, easy to follow, and can be cooked within 45 minutes.

As many southerners will tell you; black-eyed peas are traditionally eaten on New Year’s Day to bring prosperity in the coming year. But why wait until then? With my recipe, you can enjoy the goodness of black-eyed peas all year round!

So if you want to experience a bowl full of comfort and hospitality in your very own home, then give my Southern Style Black-Eyed Pea Soup Recipe a try – it’s sure to be an instant classic in your household. Let’s get cookin’ y’all!

Why You’ll Love This Recipe

Southern Style Black-Eyed Pea Soup
Southern Style Black-Eyed Pea Soup

Folks, if you’re a fan of southern cuisine – or let’s be honest: just love eating good food – this Black-Eyed Pea Soup recipe is a must-try. I reckon this bowl of liquid goodness will have you licking your lips and begging for seconds.

Now, let me tell you why you’ll love this recipe.

For starters, it has black-eyed peas as its base. These little gems are considered a staple in southern cooking, particularly on New Year’s Day, as they’re believed to bring good luck and prosperity for the coming year. But there’s no need to wait until January 1st to enjoy this tasty soup!

This soup is chocked full of other nutritious veggies too, such as green cabbage, green pepper, and celery, making it not only delicious but also healthy for y’all.

But that’s not all! This here soup has got some serious flavor going on thanks to diced tomatoes, thyme, oregano, garlic cloves and more! We’re talking layers of savory goodness that will leave your taste buds singing praises.

And if you’re looking for a recipe that can accommodate dietary restrictions – we’ve got ya covered! This Vegan-friendly soup can be made with vegetable broth instead of chicken broth (don’t worry meat-eaters; the smoky ham hocks give plenty of flavor). Heck yea!

Whether you’re enjoying a cozy night in or entertaining guests at your next shindig–impressing them with the best vegetarian black-eyed pea soup recipe–this Southern Style Black-Eyed Pea Soup is sure to warm your belly and soothe your soul. So tie on an apron and let’s get cooking!

Ingredient List

Sure, I can provide 11 creative photo captions for the Southern Style Black-Eyed Pea Soup recipe:
Sure, I can provide 11 creative photo captions for the Southern Style Black-Eyed Pea Soup recipe:

Here are the ingredients you’ll need:

For the Soup:

  • 1 pound dried black-eyed peas
  • 4 cups water
  • 4 cups vegetable broth
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 2 celery stalks, thinly sliced
  • 3 slices bacon, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 14 oz can diced tomatoes
  • 3 tablespoons tomato ketchup
  • Crushed red pepper flakes, to taste
  • Salt and black pepper, to taste

For Garnish:

  • Green cabbage leaves (optional)

This soup recipe requires some Southern staples. You can find most of these ingredients at your local grocery store. If you don’t eat bacon, it can be left out of this recipe. The crushed red pepper flakes are optional but do add a nice kick of heat.

The Recipe How-To

Get ready for some serious Southern comfort with my Black-Eyed Pea Soup recipe! This dish is perfect for a cozy night in or as a crowd-pleasing appetizer. Let’s dive in and learn how to make this hearty soup that will warm both your body and soul.


You’ll need the following ingredients to cook up some classic Southern-style Black-Eyed Pea Soup:

  • 16 ounces dried black-eyed peas
  • 5 slices of bacon, chopped into small pieces
  • 1 large onion, diced
  • 4 cups of water
  • 4 cups of vegetable broth
  • 1 tablespoon of olive oil
  • 2 teaspoons of crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1 teaspoon of dried thyme leaves
  • 1 teaspoon of dried oregano leaves
  • 1 (14.5 oz) can of diced tomatoes with juices
  • 1 green pepper, chopped
  • 3 stalks of celery, diced
  • 2 cups of shredded green cabbage
  • Salt and black pepper to taste

Cooking Instructions

Let’s start by picking through the peas and getting rid of any stones or debris. Rinse them well under cold water and soak them overnight in enough water to cover them completely.

In a medium-sized Dutch oven pot, heat the olive oil over medium heat. Once heated up, add the onions and cook until they are slightly translucent (about five minutes).

Then it’s time to add in your bacon pieces and cook them until crispy, which will take roughly five more minutes.

Now it’s time to add the beans into the mix along with four cups of vegetable broth and four cups of water. Bring everything to a boil before dropping down to low heat to simmer these beans for about an hour.

After that hour is done cooking your black eyed peas, it’s time to add in your garlic, crushed red pepper, thyme, and oregano leaves. Let everything cook for another 5-10 minutes.

Next, it’s time to add in the other ingredients. Throw in the diced tomatoes (juices included), chopped green pepper, diced celery and shredded green cabbage. Cook everything for another ten minutes or so until all of the veggies are soft.

Add salt and black pepper to taste – I recommend starting with a teaspoon of each and adjusting from there.

Once your seasoning is correct, you’re ready to serve up this delicious Southern-style Black-Eyed Pea Soup. Enjoy!

Substitutions and Variations

 Soup season is here, and this Southern-style Black-Eyed Pea Soup is ready to warm you up!
Soup season is here, and this Southern-style Black-Eyed Pea Soup is ready to warm you up!

Are you looking to mix things up a bit and add your own twist to this Southern Style Black-Eyed Pea Soup recipe? Well, you’re in luck! Here are some suggestions for substitutions and variations:

– For a vegan-friendly version of the soup, simply omit the slices of bacon and ham hocks. You can substitute vegetable broth for chicken broth and add some smoked paprika or liquid smoke for flavor.

– If you prefer a thicker and creamier soup, you can add half-and-half or heavy cream towards the end of the cooking process. Alternatively, you can blend some of the soup in a blender or with an immersion blender to create a smoother texture.

– Feel free to add additional vegetables to the recipe, such as carrots, sweet potatoes, or bell peppers. These will add both nutrients and flavor to the dish.

– If you want to turn up the heat, add more crushed red pepper flakes or hot sauce. For those who prefer less spice, simply reduce the amount of these ingredients.

– To make the dish heartier and more filling, consider adding some cooked rice or pasta towards the end of cooking.

– Want to make this dish more soulful? Add some collard greens or mustard greens to give it that classic Southern flavor.

There’s no right or wrong way to cook this soup – experimentation is key! With these suggestions in mind, don’t be afraid to try new ingredients and techniques until you find what works best for your taste buds.

Serving and Pairing

 Rich, hearty, and packed with flavor, this bowl of goodness is perfect for a quick lunch or a cozy dinner.
Rich, hearty, and packed with flavor, this bowl of goodness is perfect for a quick lunch or a cozy dinner.

Now that you’ve made this delicious southern-style black-eyed pea soup, you may be wondering what to serve with it. Well, let me tell you, my friend, there are plenty of options that will pair beautifully with this hearty and soulful dish.

Firstly, cornbread is a classic southern staple that would be perfect for sopping up any remaining soup in your bowl. A piping hot skillet of cornbread straight out of the oven would be the ideal way to complete your dinner table.

But if cornbread isn’t your thing, fear not! This soup also pairs well with crusty bread, garlic bread, or even just some plain white toast. The important thing is to have something to help soak up all the warm and comforting flavors of the soup.

If you’re looking to add a vegetable side dish to your meal, I recommend sautéed collard greens or mustard greens. These earthy and slightly bitter greens complement the smoky depth of the ham hocks used in this recipe perfectly.

But if you prefer something a little lighter, a crisp green salad tossed with sliced cucumber and radish can offer a refreshing contrast to the rich flavors of the soup.

To finish off with a sweet note, a classic southern dessert like peach cobbler or pecan pie would be an excellent choice. And if you’re feeling extra indulgent, serve it à la mode with a scoop of vanilla ice cream.

Overall, when serving this savory and satisfying southern-style black-eyed pea soup, you have many options to choose from when it comes to pairing it with sides and desserts. Let your imagination run wild and experiment with different combinations until you find your perfect match!

Make-Ahead, Storing and Reheating

 From the first steaming spoonful to the last, this soup is nothing but comfort in a bowl.
From the first steaming spoonful to the last, this soup is nothing but comfort in a bowl.

When it comes to Southern-style black-eyed pea soup, it’s always better the next day! This savory soup is perfect for meal prep, as it reheats beautifully and can withstand a few days in the fridge. To ensure that your soup stays at its best, here are a few tips on make-ahead, storing and reheating this flavorful recipe.


If you’re planning to make this soup ahead of time, you’re in luck! This recipe allows for make-ahead preparation, as the flavors will only get better with time. Start by preparing the soup as instructed and letting it cool to room temperature. Once cooled, transfer the soup to a large container or airtight storage bags and refrigerate until ready to use. The soup can be made up to 3 days ahead of time.


Proper storage is key to keeping your soup delicious and fresh for longer. If storing in the fridge, make sure to store in an airtight container or storage bag. When refrigerated properly, this soup can last up to 5 days. If freezing, store in an airtight freezer-safe container or bag for up to 2 months.


To reheat your black-eyed pea soup, there are a few options available depending on your preference:

– Stovetop: Transfer your desired amount of soup into a pot and heat over medium heat until heated through, stirring occasionally.

– Microwave: Place your desired amount of soup into a microwave-safe bowl and heat in 30-second increments until heated through.

– Slow Cooker: Place your desired amount of soup into the slow cooker and heat on low until heated through.

Regardless of which method you choose, be sure to stir occasionally and heat until piping hot (165°F) before enjoying!

Pro tip: If reheating from frozen, thaw in the refrigerator overnight before reheating using one of the methods above.

By following these simple steps, you’ll be able to enjoy this soulful Southern classic with ease and without worry. Happy cooking!

Tips for Perfect Results

 With just a few simple ingredients, you can whip up a pot of this deliciousness in no time!
With just a few simple ingredients, you can whip up a pot of this deliciousness in no time!

Y’all wanna hear some tips for making the perfect Southern Style Black-Eyed Pea Soup? Well, gather round and listen up. I’ve been making this soup for years and have learned a thing or two along the way.

First off, make sure to use dried black-eyed peas instead of canned ones. Trust me, it really makes a difference in the flavor and texture of the soup. Also, be sure to rinse and drain the peas before cooking them to remove any dirt or debris.

When it comes to seasoning the soup, don’t be afraid to adjust the measurements to your own taste preferences. If you like things spicy, add more crushed red pepper flakes. If you prefer a milder flavor, tone down on the spices. Keep tasting as you go along and adjust accordingly.

To enrichen the flavor of the soup, consider using ham hocks or bacon as a base for it. The smokiness of these meats adds a depth of flavor that cannot be matched. If you want to make it vegan, try using vegetable broth instead and adding some smoked paprika for that same smoky flavor.

Another tip is to let the soup sit overnight before serving. This allows for all the flavors to meld together and creates an even more delicious bowl of soup.

Lastly, don’t forget about presentation! Top each bowl with a sprinkle of chopped green onions or some diced tomatoes for a pop of color and freshness.

Follow these tips and y’all will have yourselves one killer pot of Southern Style Black-Eyed Pea Soup. Trust me on this one!


Now that you have learned how to make a delicious Southern Style Black-Eyed Pea Soup, it’s natural to have some doubts and concerns regarding the recipe. To help you with that, in this section we will answer some frequently asked questions about the soup, including tips on making it vegan, variations on the recipe, cooking methods to cook it, and much more. So let’s jump right in!

What are black-eyed peas called in the South?

In the South, there are multiple names for the Vigna unguiculata, commonly referred to as the southern pea. This nutritious plant has a unique vocabulary of names, including the black-eyed-pea, pink eye pea, purple hull pea, cream pea or crowder. However, those who reside north of the lilac-crape myrtle line simply refer to it as the cowpea.

Why do Southerners eat black-eyed peas?

In Southern cuisine, black-eyed peas have been long believed to possess mystical properties that bring about good fortune. Collard greens, on the other hand, are associated with financial prosperity due to their resemblance to the color of money.

What happens if you don t soak black-eyed peas before cooking?

When it comes to preparing black eyed peas, some may wonder if soaking is necessary. However, I’m here to tell you that soaking isn’t really needed! Dry black eyed peas can be cooked without soaking and take around an hour to cook. If you’re short on time, using a pressure cooker can speed up the process even more.

Do you have to soak fresh black-eyed peas before cooking?

If you’re in a rush to cook some black-eyed peas, a quick soak can do the trick. While not necessary for their preparation, a short soak in hot water can help reduce the cooking time. Simply transfer the dried peas into a pot of water and bring it to a boil for a couple of minutes. Afterward, remove the pot from the heat and let it sit for about an hour or hour and a half.

Bottom Line

And there you have it, my friends! A mouth-watering, hearty Southern Style Black-Eyed Pea Soup recipe that will warm your soul with each savory spoonful.

Don’t let the simplicity of this recipe fool you – it’s packed with flavor and nutrients. And besides being delicious, it’s also versatile! You can easily swap out ingredients to suit your taste preferences or dietary restrictions.

Whether you’re cooking for yourself, family, or a potluck gathering, this soup is sure to win over the hearts and tastebuds of those who indulge in it. Plus, with the New Year just around the corner, it will make for the perfect lucky dish to start off a prosperous year ahead.

So why not give it a try? I guarantee that your taste buds and belly will thank you for indulging in this Southern comfort classic. It’s not just a recipe – it’s a culinary experience that you won’t want to miss out on.

Southern Style Black-Eyed Pea Soup

Southern Style Black-Eyed Pea Soup Recipe

Looking for a meatless meal? This is just what the doctor ordered. Delicious homemade soup your family will enjoy.
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Prep Time 10 mins
Cook Time 25 mins
Cuisine Southern American
Calories 184.2 kcal


  • 1 onion, diced
  • 1 stalk celery, sliced
  • 1 green pepper, diced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • 4 cups vegetable broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1/4 cup tomato ketchup
  • 4 -5 cups green cabbage, chopped
  • 1 (15 ounce) can black-eyed peas, rinsed and drained


  • In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
  • Stir in garlic, oregano, crushed red pepper, and thyme.
  • Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
  • Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
  • Stir in black-eyed peas and cook 5 minutes.
  • Serve with corn bread or muffins.

Add Your Own Notes


Serving: 369gCalories: 184.2kcalCarbohydrates: 31.3gProtein: 7.9gFat: 4.4gSaturated Fat: 0.7gSodium: 513.3mgFiber: 7.8gSugar: 10.6g
Keyword < 60 Mins
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