Description
This Smoky Black Eyed Pea Soup is hearty, flavorful, and full of Southern charm! Loaded with bacon, vegetables, and tender peas simmered in a smoky broth, it’s the perfect cozy comfort food for any time of year.
Ingredients
**For the Soup Base**
4 slices bacon (or smoked sausage), chopped
1 tbsp olive oil (if needed)
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp thyme
¼ tsp cayenne pepper (optional)
Salt & black pepper, to taste
**For the Broth**
4 cups chicken broth
2 cans (15 oz each) black-eyed peas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 bay leaf
1 tbsp apple cider vinegar (for brightness)
**For Serving**
Chopped green onions
Fresh parsley
Crusty bread or cornbread
Instructions
1. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving 1–2 tbsp drippings.
2. Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
3. Add garlic, smoked paprika, thyme, cayenne, salt, and pepper. Cook for 30 seconds until fragrant.
4. Stir in black-eyed peas, diced tomatoes, and chicken broth. Add the bay leaf.
5. Bring to a simmer, then reduce heat and cook 20–25 minutes, stirring occasionally.
6. Use a spoon or potato masher to mash a few peas in the pot to thicken the soup.
7. Stir in apple cider vinegar and cooked bacon. Adjust seasoning to taste.
8. Serve hot, topped with green onions and parsley — and don’t forget the cornbread!
Notes
For extra smokiness, use smoked ham hocks or andouille sausage instead of bacon.
To make it vegetarian, skip the bacon and use vegetable broth with smoked paprika.
Leftovers taste even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Perfect for New Year’s Day — a Southern tradition for good luck!