Boom! Done! Your black eyed peas soup is ready to serve. Easy enough to make, isn’t it? It cooks up fairly quickly, ready to warm your bones! Don’t forget the hot sauce! Black-eyed peas are a staple of the American south, and play a significant part in their traditional cuisine. The practice of eating black-eyed peas on New Year’s Day for good luck is a Southern tradition. The most famous dish is Hoppin’ John, flavorful black eyed peas served with rice, but if you’re looking for an alternative, this dish is the perfect option. Let’s talk about how to make black eyed peas soup, shall we?
Black Eyed Peas. I’m using dried black eyed peas for better flavor and texture. The recipe includes instructions for soaking the beans, though you can pre-soak them. Meats. Bacon and ham hocks. You can use other. Vegetables. Bell peppers, onion, celery, garlic, collard greens. Use jalapenos or serranos for a spicier version. Seasonings. Paprika (smoked paprika is great), garlic powder, onion powder, dried thyme, dried oregano, red pepper flakes, bay leaf, salt and black pepper. Save time using my homemade Cajun seasoning recipe. Chicken Broth. Apple Cider Vinegar. Optional, for an acidic pop of flavor at the end of cooking. For Serving. Fresh chopped parsley, red pepper flakes
Cook the Bacon and Vegetables. Cook down the bacon, ham, hocks, then the onions, peppers, celery, and garlic, then the collard greens. Add a splash of olive oil if needed. This is your flavor base. Simmer the Pot. Bring to a boil, then reduce heat and simmer the whole pot for at least 30 minutes, or longer, until the beans are done to your personal preference. Cooking time can vary to cook the black eyed peas. That’s it, my friends. I hope you enjoy your new black eyed peas soup recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can also freeze it for 2-3 months in freezer containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
