Save to Pinterest Warm up your soul with this classic Black-Eyed Peas and Bacon Soup. This comforting, smoky dish combines tender black-eyed peas with crispy bacon and a medley of aromatic vegetables, all simmered together in a flavorful broth for a hearty meal that feels like Southern comfort in a bowl.
Save to Pinterest Whether you are following a tradition for the New Year or simply looking for a satisfying dinner, this soup delivers. The rendered bacon fat is used to sauté the carrots, celery, and onions, ensuring every bite is infused with savory goodness.
Ingredients
- Meats: 8 oz (225 g) smoked bacon, diced
- Legumes: 2 cups (350 g) dried black-eyed peas, soaked overnight and drained (or 3 cans [15 oz/425 g each] black-eyed peas, rinsed and drained)
- Vegetables: 1 medium yellow onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
- Liquids: 6 cups (1.4 L) low-sodium chicken broth
- Seasonings: 1 bay leaf; 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 tsp freshly ground black pepper; Salt, to taste
- Garnish (optional): 2 tbsp fresh parsley, chopped
Instructions
- Step 1
- In a large soup pot or Dutch oven over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2
- Add onion, carrots, and celery to the pot. Sauté in the bacon fat until softened, about 5–6 minutes. Add garlic and cook for 1 minute until fragrant.
- Step 3
- Stir in the black-eyed peas, chicken broth, bay leaf, thyme, smoked paprika, and black pepper. Bring to a boil.
- Step 4
- Reduce heat to low, cover, and simmer for 30–35 minutes (if using soaked dried peas) or 20 minutes (if using canned peas), until the peas are tender and flavors meld.
- Step 5
- Remove bay leaf. Taste and adjust salt as needed.
- Step 6
- Ladle soup into bowls. Sprinkle with reserved bacon and chopped parsley before serving.
Zusatztipps für die Zubereitung
For the best texture, soaking dried peas overnight is recommended; however, canned peas work perfectly if you are short on time. Be sure to use a heavy-bottomed pot to prevent the vegetables from scorching during the sautéing process.
Varianten und Anpassungen
For a vegetarian version, omit the bacon and use vegetable broth, adding a dash of liquid smoke for flavor. You can also add chopped greens like collard or kale in the last 10 minutes for extra nutrition and a pop of color.
Serviervorschläge
Serve this hearty soup with a side of warm cornbread or crusty bread to soak up the flavorful broth. It is a complete meal on its own but also pairs well with a simple side salad.
Save to Pinterest This Black-Eyed Peas and Bacon Soup provides approximately 280 calories per serving with 15g of protein, making it a balanced and filling dish. Enjoy this smoky, comforting recipe with family and friends for a truly classic dining experience.
Recipe Questions & Answers
- → Can I use canned black-eyed peas instead of dried?
Yes, you can substitute three 15-ounce cans of rinsed and drained black-eyed peas. Reduce the simmering time to 20 minutes since canned peas are already tender.
- → How do I make this vegetarian?
Omit the bacon and use vegetable broth instead of chicken broth. Add a dash of liquid smoke to maintain the smoky flavor profile that bacon typically provides.
- → Can I freeze this soup?
This soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What should I serve with this soup?
Cornbread or crusty bread pairs perfectly for soaking up the flavorful broth. You can also serve it with a simple green salad for a complete meal.
- → Can I add greens to this soup?
Absolutely! Add chopped collard greens or kale during the last 10 minutes of simmering. They'll wilt nicely and add extra nutrition without overpowering the dish.