Black Eyed Pea Soup

This down-home Black Eyed Pea Soup is filled with fresh vegetables and ham all cooked in a flavorful seasoned broth. Serve a big bowl with a side of cornbread any day of the year and you can eat like a king on a budget.

– Black eyed peas  – Bacon  – Onion  – Celery  – Carrots  – Garlic  – Ham  – Tomatoes with green chiles – Collard greens  – Creole or Cajun seasoning

KEY Ingredients

If you forget to soak black-eyed peas overnight, use a quick soak method. Place peas in a deep pot, cover with water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, let stand for one hour, then drain and continue with the recipe.

You can use three or four 15 ounce cans of quality cooked black eyed peas in place of dry, if desired. If they’re seasoned, you may need to adjust the amount of seasonings in the recipe.

 This soup is a delicious way to use leftover holiday ham. You could also swap out the ham for smoked turkey, cubed smoked sausage or cooked ham hock.

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