This Black Eyed Pea Soup is easy to make, using either a slow cooker or stovetop, and offers a delicious blend of earthy peas and rich, smoky flavors. It’s an ideal meal for New Year’s Day or any time you crave something warm and filling.
Preparation time: 15 minutes
Cooking time: 8 hours on low or 4 hours on high (slow cooker) / 1.5 to 2 hours (stovetop)
Serving: 6-8 servings
Equipment: Slow cooker or large pot
Recipe: Black Eyed Pea Soup
Ingredients:
- 1 pound dry black-eyed peas, soaked overnight and drained
- 1 ham hock
- 6 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 bay leaf
Directions:
- If using a slow cooker, place the soaked and drained black-eyed peas, ham hock, chicken broth, chopped onion, diced carrots, diced celery, smoked paprika, chili powder, salt, pepper, and bay leaf in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, or until the peas are tender.If using the stovetop, place all ingredients in a large pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the peas are tender.
- Once the peas are tender, remove the ham hock from the soup. Shred any meat from the hock, discard the bone, and return the shredded meat to the pot.
- Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley or green onions for an extra burst of color and flavor.
This Black Eyed Pea Soup is a hearty, protein-rich meal that’s easy to prepare and full of flavor. Enjoy it with a side of cornbread or a simple green salad for a comforting, complete meal. Perfect for a cozy night in!
