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.