Black-Eyed Pea Soup
Cozy Up with a Bowl of Black-Eyed Pea Soup: A Southern Comfort Classic
When the weather turns cool, there’s nothing quite like a hearty bowl of soup to warm you from the inside out. Today, we’re sharing a beloved Southern staple: Black-Eyed Pea Soup! This isn’t just any soup; it’s a taste of home, a hug in a bowl, and packed with flavor and good luck (black-eyed peas are considered lucky, after all!).
This recipe is a wonderful blend of simple ingredients and comforting flavors. We start with a flavorful base of sautéed vegetables – onion, carrots, and celery – then build layers of goodness with garlic, thyme, and rich chicken broth. The star of the show, of course, is the black-eyed peas, combined with tender collard greens for a truly satisfying meal.
But what makes this Black-Eyed Pea Soup so special? It’s the perfect balance of textures and tastes. The creamy peas, the slightly bitter collards, and the savory broth create a symphony of flavors that will have you coming back for seconds (and thirds!).
This soup is also incredibly versatile. Feel free to adjust the seasonings to your liking, add a pinch of red pepper flakes for a little heat, or garnish with a dollop of hot sauce. It’s also fantastic with a side of cornbread for dipping!
Why You’ll Love This Recipe:
- Comforting & Flavorful: A classic Southern soup that’s sure to warm your soul.
- Easy to Make: Simple ingredients and straightforward instructions.
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Versatile: Easily customizable to your taste preferences.
Frequently Asked Questions
Q: Can I use dried black-eyed peas instead of canned?
A: Absolutely! You’ll need to soak them overnight and then cook them until tender before adding them to the soup. About 1 cup of dried peas will yield roughly the same amount as a 15.5oz can.
Q: Can I make this soup vegetarian or vegan?
A: Yes! Substitute vegetable broth for the chicken broth and ensure your collard greens don’t contain any animal products.
Q: How long does this soup keep?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Q: What’s the best way to serve Black-Eyed Pea Soup?
A: Serve hot with a side of cornbread, a sprinkle of hot sauce, or a dollop of sour cream (or vegan alternative). A simple green salad also makes a great accompaniment.
So, gather your ingredients, put on some Southern tunes, and get ready to enjoy a bowl of heartwarming Black-Eyed Pea Soup!
Black-Eyed Pea Soup
Ingredients
- 1 Tbsp Extra-virgin olive oil
- 1 Cup Chopped yellow onion
- 1 Cup Peeled and sliced carrots
- ½ Cup Sliced celery
- 1 tsp Garlic minced
- 1 tsp Thyme
- 4 Cups Chicken broth
- 1 15.5 oz Can black eyed peas drained and rinsed
- 1 package Black-eyed peas drained and rinsed, then cooked
- 1 package Collard greens chopped
- ¼ tsp Salt to taste
- ¼ tsp Pepper to taste
- 1 Can Diced tomatoes with juice
Instructions
- In a dutch oven or a large soup pot, heat oil over medium heat. Add sausage slices, onions, carrots, and celery. Cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently.
- Add garlic and thyme and stir to combine. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil.
- Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender.
- Stir in cooked black-eyed peas, season with salt and pepper and cook for an additional 5 minutes.
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