Black Eyed Pea Soup

A bowl of soup with black-eyed peas, kale, tomatoes, and visible seasonings, placed on a white surface next to two spoons and a green cloth.

5 from 5 votes

🫘🥕🍅 Hearty, savory, smokey and the PERFECT wintertime comfort food soup recipe! Tender black eyed peas, chunks of ham, along with vegetables and greens keeps this EASY soup recipe intensely flavorful! This soup keeps you full for hours and warms you from the inside-out!

Prep Time15

Cook Time2

Course: Soup

Cuisine: Soup

Keyword: best ham and bean soup, black eye pea soup, black eyed pea soup

Servings:

Calories: 285cal

Equipment

large Dutch oven or pot

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced small (white or sweet Vidalia may be substituted)
2 medium carrots peeled and diced small
2 celery stalks diced into small half moons
3 cloves garlic finely minced
14.5 ounce can diced fire roasted tomatoes undrained (if very sensitive to heat, you can sub with a can of petite diced tomatoes)
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika (regular paprika may be substituted, but you'll lose some of the smoky aspect)
1 cup dried black eyed peas rinsed and sorted (I don't soak them. You can also use two 15-ounce cans dried black eyed peas; add them near the end when you add the kale, see FAQs for more)
1 medium ham hock optional (2 cups cooked and diced ham such as from leftover holiday ham may be substituted; or simply omit the ham)
6 cups reduced sodium beef broth (reduced sodium chicken broth may be substituted)
2 bay leaves
2 cups kale leaves about 2 to 3 heaping handfuls, with tough center membranes or stalks removed; baby spinach or Swiss chard may be substituted
1 tablespoon lemon juice or more, optional and to taste
1 teaspoon salt or to taste (depending on if you used a ham hock, ham, the broth used, amounts will vary)
1 teaspoon freshly ground black pepper or to taste

Instructions

To a large Dutch oven or pot, add the olive oil, onions, carrots, celery, and saute over medium-high heat for about 7 minutes, or until vegetables have softened. Stir frequently.
Add the garlic, and cook for 1 minute. Stir continuously.
Add the canned tomatoes (do not drain), cumin, smoked paprika, dried beans, optional ham hock, cover with broth, add the bay leaves, and bring mixture to a boil.
Once the mixture has boiled, reduce the heat to low, cover the pot with a lid, and simmer over low heat for about 1 to 3 hours, or until beans are done. Stir every 20-30 minutes, or so. Bean Cooking Tips - There's a wide range of time listed because if you're not adding a ham hock, and there's more room in your pot, the beans will cook faster. It also depends on how fast your simmer is, and your overall preference for doneness. Beans are done when they're tender, but still hold their shape. Taste a few. Make sure they're not at all hard. Continue cooking until they're done, whatever that means on the clock.
If you're using canned beans, add them when you add the broth, and allow the mixture to come up to a boil, then simmer for 10-15 minutes. Then carry on with the next step below.
After the beans are cooked through, remove the bay leaves and the ham hock if using. Shred the meat and return it to the pot. Add the kale.
If you're using leftover ham or diced/cubed ham from your deli, add it into the pot now (1 to 2 cups, or as desired), along with the kale.
Allow the kale to wilt, which will only take a few minutes. Stir to encourage it to wilt.
Turn off the heat, and taste the soup. Flavoring Tips - While optional, I recommend adding the lemon juice because it really brightens up the flavor and balances the soup. I add about 2 tablespoons, but it's up to you.
Depending on if you used a ham hock or cubed ham or none, the type of broth you used, and your personal preference for saltiness, will all dictate how much salt to use. I would start with 1 teaspoon salt and work up from there. If the soup tastes at all flat, boring, bland, or dull, it likely needs more salt, and/or more lemon juice. Add the pepper, to taste and serve immediately.

Notes

Storage: Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave, or as desired.

Nutrition