Black-Eyed Pea Soup

By • February 8, 2015 0 Comments

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Author Notes: On The first day of the New Year I set out to cook black-eyed peas, to usher in luck and prosperity. However, cooking after a night of hard partying proved to be a daunting task - Halfway through the recipe I realized I had more than doubled the amount of liquid. At the point of no return, I decided to improvise and wound up making a damn good soup.

*Inspired by The Neelys' "Black-Eyed Peas with Bacon and Pork."
Anika White | Lost n the Sauce


Serves 6 - 8

  • 2 tablespoons Olive oil
  • 6 Strips Thick-sliced bacon, cut into 1/2 inch pieces
  • 1 Medium Onion
  • 5 Garlic Cloves, sliced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 4 cups Chicken Stock
  • 4 cups Beef Stock
  • 2 cups Water
  • 3 Bay Leaves
  • 3 cups Black-Eyed Peas (fresh or canned)
  • 1 tablespoon Apple Cider Vinegar
  • 3 sprigs Fresh Thyme
  1. Heat the oil in a large pot over medium-high heat.
  2. Add the bacon, onion, and garlic to the pot and cook until the onion and garlic are lightly browned, about 6 - 8 minutes.
  3. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes.
  4. Pour in the stock and water, and add the bay leaves. Bring the mixture to a boil, then reduce heat and simmer, covered, for about 15 minutes.
  5. Add the prepared peas to the pot and simmer until tender, about 1 hour.
  6. Add vinegar, discard the bay leaves, and lade the soup into bowls.
  7. Serve over white rice, and garnish with fresh thyme.
  8. Enjoy!

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