Easy Southern Black-Eyed Pea Soup Recipe

Many Southern New Year’s Day menus feature this Easy Southern Black-Eyed Pea Soup Recipe as a symbol of good luck and a symbol of prosperity. This tasty vegetable soup is super easy to make, very nutritious, and yes, amazingly delicious!

You will see southern black-eyed peas listed in a variety of ways. Some featured as hearty black-eyed pea soup and others as just a bowl of black-eyed peas.

With the soup recipe, more liquid and meat are included to produce a hearty soup.

Regardless of how you choose to prepare your black-eyed peas, they are great when served with white rice, cast iron skillet cornbread, collard greens, and chicken or beef dishes.

If you like your soup with a little kick, add a teaspoon of crushed red pepper.

Main Ingredients Needed

ham hock adds savory salty taste  to this Easy Southern Black-Eyed Pea Soup Recipe
Ham hock
Black-eyed peas symbolize good fortune and are a traditional meal each New Year's Day in Southern States
Dry Black-Eyed Peas
country style bacon adds a savory depth to this Easy Southern Black-Eyed Pea Soup Recipe
Country Bacon
bowl of this Easy Southern Black-Eyed Pea Soup Recipe

Simple Black-Eyed Pea Soup Recipe

This Black-Eyed Pea Soup recipe is delicious and easy to make. With this easy recipe, you can enjoy dairy-free, gluten-free, and flavor-packed food without worries.

Serving Size:
10 oz
2 hours


  • 1 pound dried black-eyed peas (16-ounce bag of dried peas)
  • 5 slices thick-cut bacon
  • 1 smoked ham hock (2 – 3 pounds)
  • 2 tablespoons olive oil, extra-virgin
  • 1 cup diced onion
  • 1 can diced tomatoes
  • 2 cups diced carrots
  • 1 cup chopped celery
  • 1½ cups frozen chopped collard greens defrosted
  • 3 tsp garlic, minced
  • 4 cups chicken broth, low-sodium
  • 3 cups water
  • Salt and freshly ground black pepper
  • 1 tsp crushed red pepper
  • 1 bay leaf


Prior to cooking soup

  • Sort through the peas, pick out any debris, and rinse. Add dry black-eyed peas to a large pot with 5 cups of cold water. Let it set for 6 – 12 hours.

Preparing soup

  • After the peas have completed the soaking process, drain in a colander, rinse and place in the fridge.
  • Cook bacon strips in a large skillet over medium heat until crispy, 7 to 10 minutes.
  • Remove cooked bacon from the skillet and place it on a paper-lined plate to eliminate excess grease. Once cool, crumble the bacon and set aside.
  • Using the skillet for cooking the bacon strips and still containing grease, add olive oil to the skillet and return to medium heat.
  • Add onions, carrots, and celery and cook for 10 minutes or until tender.
  • Add collard greens and garlic and cook for 1 additional minute.
  • Transfer the cooked vegetables and spices to the large pot with water, chicken broth, ham hock, and crumbled bacon.
  • Bring the mixture to a boil over medium-high heat.
  • Reduce the heat to a simmer and cook covered for 2 hours.
  • Remove ham hock from pot and clean by removing skin and bone. Chop up ham meat and return to pot.
  • Add in drained black-eyed peas, stir, and let set for 15 minutes.
  • Serve and enjoy.


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