Black Eyed Pea Soup is my New Year’s Day good luck meal – but it’s also just a seriously good, no-drama dinner any night of the week. It’s hearty, filling, and meal-prep friendly, so you get dinner now and an even better lunch tomorrow.
This is a “choose your own adventure kind of recipe” – you can make it whatever way works for you – stovetop, Instant Pot, or slow cooker, with canned beans or dried. Same cozy pot of soup at the end.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
This is a great recipe to serve on New Year’s Day as it traditionally meant you would have good luck throughout the year. The beans represent coins, so maybe it means prosperity, too! I read somewhere that in Civil War days people felt lucky to have black-eyed peas to eat and help them survive the cold, harsh winter – and that sounds about right.
- Great for meal prep. This soup keeps well and can be easily reheated for lunches or dinners during the week.
- Hearty and filling. Packed with black-eyed peas, veggies, and ham, this soup is a comforting, satisfying meal.
- Budget friendly. This will not break the bank!
3 methods
Because I never make things the same way, ever – I’m giving you 3 different ways of making this soup, stovetop, instant pot and crockpot, using either dried or canned beans. All methods will give you the fantastic flavors, so you get to choose how it will work best for you!
Ham and ham hocks
If you made a ham for Christmas, you can use leftover ham or the ham bone to make this recipe on New Year’s day. I don’t always have ham on Christmas day, but because I know I’m making a giant batch of this soup, I pick up a ham during my holiday shopping anyway for the sole purpose of using the ham bone.
If you don’t have either ham or a ham bone, just grab a ham steak or some diced ham from the grocery store and call it good. I love the smoked ham hocks that can be found in the deli section for an awesome depth of flavor, too!
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by using vegetable broth instead of chicken stock and omitting the ham. You can add extra vegetables or even some mushrooms for a meaty texture.
Do I have to soak the black-eyed peas?
Soaking dried peas overnight helps them cook faster and makes them more tender. If you forget to soak them, you can still cook them, but they will take longer to soften.
Can I freeze this soup?
Yes, this soup freezes really well. Just let it cool completely, then store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Greens
Healthy greens are added to many recipes for Black Eyed Pea soup. I don’t love them, so I leave them out. See the notes for how to add collard greens, spinach or kale to your soup.
What to serve with Black Eyed Pea Soup
Serve this soup with crusty bread, cornbread, or over rice for a complete meal. You can also pair it with a fresh side salad or roasted vegetables.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Dry black-eyed peas. You can use dried or canned black eyed peas. Dried beans will take longer to cook but offer a heartier texture, while canned beans are quicker and more convenient.
- Chicken broth or stock. Make your own stock, grab a box from the store, or you can substitute with vegetable stock for a vegetarian version. I use chicken broth and chicken stock interchangeably. Just note the salt content and adjust accordingly.
- Smoked ham hock. Ham adds a smoky, savory flavor. You can also use a diced ham or substitute with bacon or sausage.
- Vegetables (onion, garlic, bell pepper, celery, carrot). These create a delicious base for the soup. You can adjust the amount of each vegetable to suit your taste.
- Seasonings. Thyme, smoked paprika, garlic powder, onion powder, salt, and pepper give the soup a rich, layered flavor. Adjust the seasonings to taste.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Soak the Black-Eyed Peas
Add the dry black-eyed peas to a large bowl, and cover with water. Drain and rinse before cooking.
Sauté the vegetables
In a large soup pot or Dutch oven, heat olive oil. Add onion, garlic, bell pepper, celery, and carrot, and cook until softened (5-7 minutes).
Add the ham, black eyed peas, liquids and seasonings
Add the ham hock, chicken stock, soaked black-eyed peas, and seasonings.
Cook over medium heat, and bring the mixture to a boil, then reduce heat to low and simmer the soup for 1-1.5 hours, until the peas are tender and the soup is done.
If you are using greens (see the notes section), you’d add the collard greens, spinach or kale here. Continue simmering until the greens wilt, stirring occasionally.
Serve
Remove the ham hock and add any meat back into the pot.
Garnish with green onions and parsley.
Stovetop Method (Canned Beans)
Sauté the vegetables
Sauté the vegetables in olive oil as above. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot.
Add liquids and seasonings
Add chicken stock, ham, and seasonings. Simmer for 20-30 minutes to let the flavors meld.
Serve
Garnish with green onions and parsley.
Instant Pot Method (Dried or Canned Beans)
Sauté the vegetables
Set the Instant Pot to “Sauté” and cook the onion, garlic, bell pepper, celery, and carrot in olive oil for about 5 minutes until softened.
Add beans, liquids, and seasonings
Add the black-eyed peas (soaked, unsoaked or canned beans), chicken stock, ham, and seasonings. Stir everything together.
Cook
- For dried black eye peas: Pressure cook on High for 15 minutes (soaked beans) or 30 minutes (unsoaked beans).
- For canned beans: Pressure cook on High for 5 minutes.
Natural release
Let the Instant Pot release pressure naturally for 10-15 minutes, then manually release any remaining pressure.
Crockpot Method (Dried or Canned Beans)
Sauté the vegetables
In a skillet, heat olive oil and sauté the onion, garlic, bell pepper, celery, and carrot for about 5 minutes until softened. (You can skip this step if you’re in a hurry, but it adds extra flavor.)
Add everything to the Crockpot
Transfer the sautéed vegetables to the Crockpot. Add the black-eyed peas (soaked dried beans or drained, rinsed canned beans), chicken stock, ham, bay leaves, thyme, paprika, garlic powder, onion powder, salt, and pepper. Stir everything together.
Cook
- For soaked dry beans: Cook on Low for 7-8 hours or on High for 4-5 hours, until the beans are tender.
- For canned beans: Cook on Low for 4 hours or on High for 2 hours, until the flavors are fully blended.
Serve
Garnish with green onions and parsley.
Kylee’s Notes
Instead of olive oil, you can use bacon grease for extra flavor.
Collard Greens
I don’t add collard greens to my soup, as is traditional – but you could. Add them in the last 5-10 minutes of cooking on stove top or crockpot to allow it to cook and wilt.
If using the instant pot, after cooking is complete – and you have released the pressure, add in the chopped collard greens and set your pot to sauté and boil for 3-4 minutes.
You can substitute spinach or kale if you’d like.
What to do with leftovers
Leftover black-eyed pea soup will keep for up to 4 days when stored in an airtight container in the refrigerator. Reheat on the stove top or in the microwave until warmed through. This soup also freezes well for up to 3 months.
Freezing instructions
Cool the soup completely, portion it into airtight containers or freezer bags, and label with the date. Store the soup in the freezer for up to 3 months.
To reheat, thaw in the fridge overnight and warm on the stove top or in the microwave.
More delicious soup recipes:
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Chickarina Soup. This homemade Chickarina soup is so much better than the canned version! Loads of fresh veggies, cute little mini meatballs, and a flavorful broth come together in a bowl full of deliciousness!
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Black-Eyed Pea Soup Recipe (3 methods!)
Video
Ingredients
- 1 pound dried black-eyed peas (soaked overnight and drained)
- 1 tablespoon olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 2 stalks celery (diced)
- 1 large carrot (diced)
- 6 cups chicken stock
- 1 cup smoked ham (diced, or 1 smoked ham hock)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional:
- red pepper flakes or cayenne pepper (for heat)
- 2 green onions (chopped (for serving))
- fresh parsley (chopped (for serving))
Directions
Stovetop Black-Eyed Pea Soup Recipe with dried beans
Soak the Black-Eyed Peas
- Begin by adding 1 pound dried black-eyed peas to a large bowl with enough water to cover them by about 2 inches. Soak overnight.
- The next day, drain and rinse them under cold water. They’re now ready to use!
Sauté the vegetables
- In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add 1 large onion (diced), 3 cloves garlic (minced), 1 red bell pepper (diced), 2 stalks celery (diced), and 1 large carrot (diced). Sauté until the vegetables are softened, about 5-7 minutes.
- Add the soaked black-eyed peas to the pot.
Add liquids and seasonings
- Pour in the 6 cups chicken stock. Add the 1 cup smoked ham (diced) or ham hock if you’re using it (this will add a smoky flavor to the soup).
- Add in the 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 2 teaspoons onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. If you want to add a little heat, you can also add a pinch of red pepper flakes or cayenne pepper.
Simmer the soup
- Bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 1-1.5 hours or until the black-eyed peas are tender.
Adjust Seasoning
- Once the peas are tender, taste the soup and adjust the seasoning if necessary. If you used a ham hock, remove it from the pot, shred any meat off the bone, and return the meat to the soup. Discard the bone.
Serve
- Ladle the soup into bowls and garnish with 2 green onions (chopped) and fresh parsley.
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Notes
Stovetop Method (Canned Beans)
Sauté the vegetablesSauté the vegetables in olive oil as above. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot. Add liquids and seasonings
Add chicken stock, ham, and seasonings. Simmer for 20-30 minutes to let the flavors meld. Serve
Garnish with green onions and parsley.
Instant Pot Method (Dried Beans)
Sauté the vegetablesSet the Instant Pot to “Sauté” and cook the vegetables in olive oil for about 5 minutes. Add beans, liquids, and seasonings
Add the soaked (or unsoaked) black-eyed peas, chicken stock, ham, and seasonings. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes (soaked beans) or 30 minutes (unsoaked beans). Natural release
Let the Instant Pot release pressure naturally for 15 minutes, then manually release any remaining pressure. Serve
Garnish with green onions and parsley.
Instant Pot Method (Canned Beans)
Sauté the vegetablesSauté the vegetables in olive oil as in the stovetop method. Drain and rinse 3 (15-ounce) cans of black-eyed peas and add to the pot. Add beans, liquids, and seasonings
Add the chicken stock, ham, and seasonings. Secure the lid and pressure cook on high for 5 minutes. Natural release
Let the Instant Pot release pressure naturally for 10 minutes, then manually release any remaining pressure. Serve
Garnish with green onions and parsley.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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