This Black Eyed Pea Soup recipe doesn’t ask for much—just a pot, a spoon, and a little trust. It’s warm, hearty, and has that “hug in a bowl” thing going without piling on regret. Perfect for craving something that feels indulgent but doesn’t throw your day off track. No hard-to-pronounce ingredients or three-hour simmer marathons required. This Black Eyed Pea Soup shows up with flavor and comfort, minus the drama and food coma. Get The Recipe Here: Black Eyed Pea Soup
Black Eyed Pea Soup Ingredients
1 teaspoon olive oil (5 ml), 1 medium onion, diced (about 1 cup or 150 g), 2 medium carrots, sliced (about 1 cup or 120 g), 2 medium celery stalks, diced (about 1 cup or 100 g), 2 cloves garlic, crushed (10 g), 6 cups vegetable broth (1.5 liters), 2 (15.5 oz/439 g) cans black-eyed peas, drained and rinsed, 2 grated tomatoes (about 1 cup or 200 g), 1 teaspoon smoked paprika (2 g), 1 cup green beans, trimmed and cut into 1-inch pieces (120 g), ¼ cup fresh cilantro, chopped (10 g), 1 bay leaf, salt to taste.
Sauté the Vegetables and Tomatoes
Heat olive oil in a large pot over medium heat. Add diced onion and celery, sautéing for 5-7 minutes until softened. Stir in crushed garlic and cook for another minute until fragrant. Add grated tomatoes and cook, stirring frequently, for 5-7 minutes until the tomatoes break down and the mixture thickens slightly.
Add and Cook the Carrots and Green Beans
Stir in the sliced carrots and green beans, cooking for 2-3 minutes to allow the vegetables to soften slightly.
Add Broth and Black Eyed Peas
Pour in vegetable broth, then add drained black-eyed peas, smoked paprika, and bay leaf. Stir to combine, bring the soup to a boil, reduce the heat to low, and simmer, covered, for 25-30 minutes, stirring occasionally, until vegetables are tender.
Final Touches and Serve
Taste the soup and adjust salt as needed. Remove the bay leaf and stir in chopped cilantro. Ladle into bowls and serve warm, pairing with a side salad for a complete meal.
Substitutions and Variations
To change up this Black Eyed Pea Soup recipe, you can use canned or frozen peas for convenience instead of dried. Swap the smoked turkey with ham or sausage for a heartier, more traditional Southern flavor. For a vegetarian version, leave out the meat entirely and use vegetable broth. Add greens like kale or collards for extra nutrients, or spice it up with cayenne or hot sauce for a kick. You can also throw in diced sweet potatoes or carrots for added texture and sweetness.
Recipe Tips
Using dried black-eyed peas is budget-friendly and yields the best texture—just remember to soak them overnight and cook them in clean water the next day, reserving some of the cooking liquid to enrich the soup. If you opt for canned peas, drain them well and blend a small portion of the soup if you’d like a creamier finish. Sauté your vegetables until lightly browned to build a deep, smoky flavor base that enhances the whole dish. This soup freezes beautifully, so don’t hesitate to make a big batch for future meals. Whether using dried or canned peas, small tweaks like these really boost the result. Get The Recipe Here: Black Eyed Pea Soup
