This Smoky Black Eyed Pea Soup is a warm hug in a bowl! It’s filled with hearty black-eyed peas and a touch of smoky flavor that will make your taste buds dance.
Plus, it’s super easy to whip up! I love making a big pot and enjoying it all week long. Pair it with some bread and you’ve got a cozy meal anyone will love!
Key Ingredients & Substitutions
Black-Eyed Peas: I love using dried black-eyed peas, but canned ones save time! If you use canned, rinse them well to reduce sodium. For a different flavor, try using lentils or chickpeas!
Olive Oil: Good olive oil adds heartiness to the soup. If you’re looking for a different flavor, avocado oil or even coconut oil can work well.
Smoked Paprika: This gives the soup its smoky flavor. If you can’t find it, regular paprika with a pinch of cumin can mimic that taste. For a spicy kick, consider adding more chili powder.
Kale or Spinach: Both add nutrients and texture. If you have Swiss chard or collard greens, they are great substitutes as well! Just chop them up and stir them in.
What’s the Best Way to Cook Dried Black-Eyed Peas?
Cooking dried black-eyed peas doesn’t have to be tricky! Start by soaking them. This helps them cook evenly and makes them easier to digest. Here’s how:
- Rinse the peas under cold water to remove any dirt.
- Soak in plenty of water for at least 4 hours, or overnight for the best results. Drain before cooking.
- When you’re ready to use them, follow the recipe for simmering. Cooking time varies—about 45 minutes for soaked peas.
This simple step makes a big difference in getting perfectly tender peas for your soup!
Smoky Smoky Black Eyed Pea Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup dried black-eyed peas (or 2 cups cooked/canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional for a little heat)
- 6 cups vegetable broth or water
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach
- 1 tablespoon apple cider vinegar or fresh lemon juice
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and approximately 45 to 60 minutes of cooking time, depending on whether you use dried or canned peas. If using dried peas, allow extra time for soaking. It’s perfect for a cozy evening meal and can be enjoyed all week!
Step-by-Step Instructions:
1. Prepare the Black-Eyed Peas:
If you’re using dried black-eyed peas, rinse them under cold water and soak them in water for at least 4 hours, or overnight. Once they’re soaked, drain them and set aside. If using canned, simply drain and rinse.
2. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté these veggies for about 5-7 minutes, or until they’re softened and the onion becomes translucent. This will create a delicious base for your soup!
3. Add Spices and Garlic:
Stir in the minced garlic, smoked paprika, and chili powder (if you’re using it). Cook for another minute while stirring. This step helps to toast the spices and releases wonderful aromas that make your kitchen smell amazing!
4. Combine with Liquids:
Add the soaked (or canned) black-eyed peas to the pot along with the vegetable broth or water. Toss in the bay leaf and give everything a good stir to combine the ingredients.
5. Simmering Time:
Bring the soup to a boil, then reduce the heat to low. Let it simmer gently, uncovered, until the black-eyed peas are tender. This takes about 45 minutes if you used soaked dried peas, or 20-30 minutes if you’re using canned ones. Be sure to stir occasionally to prevent any sticking at the bottom.
6. Add the Greens:
Once the peas are tender, stir in the chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted and tender. This adds color and nutrients to your soup!
7. Final Touches:
Discard the bay leaf. Stir in the apple cider vinegar or lemon juice to brighten up the flavors! Taste and adjust the seasoning with salt and black pepper as needed.
8. Serve and Enjoy:
Ladle the soup into bowls, sprinkle with fresh parsley, and add more black pepper if desired. Serve hot with crusty bread on the side. Enjoy your hearty, smoky, and comforting Black Eyed Pea Soup!
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Can I Use Frozen Black-Eyed Peas in This Recipe?
Absolutely! If you’re using frozen black-eyed peas, there’s no need to soak them. Simply add them directly to the pot with your broth or water, and adjust the cooking time to about 20-30 minutes until they’re tender.
What Can I Substitute for Kale or Spinach?
If you don’t have kale or spinach on hand, you can use Swiss chard, collard greens, or even arugula. Just be sure to chop them and add them in the last few minutes of cooking to keep them tender but still vibrant.
How Should I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it in a pot on the stove over low heat or in the microwave, stirring occasionally. You may want to add a splash of water or broth when reheating if the soup thickens.
Can I Make This Soup Spicier?
Definitely! If you like some heat, feel free to add more chili powder or even some red pepper flakes. You can also throw in a diced jalapeño while sautéing the vegetables for an extra kick!