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Black Eyed Pea Soup

Black Eyed Pea Soup

Course Main Course, Soup
Cuisine American
Keyword black-eyed-pea-soup, black-eyed-peas-recipes, tex-mex-black-eyed-peas-and-ham
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Quarts


  • 1 lb dry black eyed peas rinsed and picked over
  • 6 slices bacon cooked and crumbled reserve 3 Tbsp drippings
  • 1 medium onion diced
  • 2 ribs celery diced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 1/2 lb ham cubed
  • 1 15 oz can diced tomatoes with green chiles
  • 2 cups frozen chopped collard greens thawed
  • 1 Tbsp Creole or Cajun seasoning
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp lemon pepper
  • sliced green onion optional
  • 2 32 oz low sodium chicken broth
  • sliced green onion for garnishing


  • Cover black eyed peas with water. Sit on counter for 8 hours or overnight. Drain water.
  • In the bottom of a 6 quart dutch oven or similar, fry bacon until crisp. Remove to paper towels, reserve drippings.
  • To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
  • To the pot add, black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
  • Bring to a boil then lower heat to medium. Cook for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium or until black eyed peas are tender.
  • Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.