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Hearty Black-Eyed Pea Soup: 7 Lucky Tips

Black-Eyed Pea Soup (A New Year’s Tradition Reimagined)
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A comforting and flavorful Southern black-eyed pea soup recipe, perfect for bringing good luck in the New Year. This reimagined classic is packed with savory ingredients and warming spices.

Ingredients

Scale
  • 1 pound dried black-eyed peas, picked over and rinsed
  • 8 cups low-sodium chicken or vegetable broth
  • 1 pound smoked sausage or ham hock, cut into pieces
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Combine the rinsed black-eyed peas and broth in a large pot or Dutch oven.
  2. Add the smoked sausage or ham hock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the peas are tender.
  3. Remove the sausage or ham hock from the pot. Shred the meat from the bone if using a ham hock, and discard the bone. Return the meat to the pot.
  4. Add the chopped onion, carrots, celery, and minced garlic to the pot.
  5. Stir in the dried thyme, smoked paprika, and cayenne pepper (if using).
  6. Bring the soup back to a simmer, cover, and cook for another 30-45 minutes, or until the vegetables are tender and the flavors have melded.
  7. Season with salt and freshly ground black pepper to taste.
  8. Ladle the soup into bowls and garnish with fresh parsley.

Notes

  • For a vegetarian version, omit the sausage or ham hock and use vegetable broth. You can add smoked tofu or mushrooms for a smoky flavor.
  • If you don’t have dried black-eyed peas, you can use canned. Drain and rinse two 15-ounce cans of black-eyed peas and add them during the last 15 minutes of cooking.
  • Adjust the cayenne pepper to your spice preference.

Nutrition

Find it online: https://savoryskies.com/black-eyed-pea-soup-new-year-tradition/