This black eyed pea soup brings together tender vegetables, hearty beans, and leafy greens. It relies on a straightforward base of carrots, celery, and onions cooked down until soft. Tomato paste adds a deep, savory note to the chicken broth.
Using canned beans keeps the cooking time short. You can have this dish on the table in just over half an hour. It provides a warm, filling dinner for chilly evenings.
Why is Black Eyed Pea Soup a Must-Try?
Cooking the tomato paste for a few minutes before adding liquid removes its raw flavor and deepens the color of the broth.
Adding the chicken broth slowly while stirring helps the tomato paste dissolve smoothly without leaving clumps.
Stirring in the chopped kale at the end allows it to wilt gently and retain a bright green color.
Ingredients for Black Eyed Pea Soup
• Black-eyed peas: Canned beans save time, but you must rinse them well to remove the thick canning liquid.
• Kale: Remove the tough center stems before chopping the leaves. Turnip greens or collard greens work as direct substitutes.
• Tomato paste: This adds richness to the soup base. You can freeze any leftover paste from the can for future recipes.
• Avocado oil: A neutral cooking oil with a high smoke point. Olive oil or vegetable oil are suitable alternatives.
• Chicken broth: Use a low-sodium variety so you can control the saltiness of the final dish. Vegetable broth works if you want a meatless option.
Exact quantities are in the recipe card below.
How to Make Black Eyed Pea Soup
Step 1: Cook the vegetable base
Start by heating the oil in a large pot. Add the chopped carrots, onion, and celery. Cook them until they soften, which builds the foundational flavor for the broth.
Step 2: Bloom the herbs and tomato paste
Stir the minced garlic, dried thyme, and ground sage into the softened vegetables. Add the tomato paste and let it cook for a couple of minutes. This step toasts the herbs and cooks out the raw tomato taste.
Step 3: Build the broth
Pour the chicken broth into the pot a little at a time. Stir continuously so the tomato paste blends smoothly into the liquid. Drop in the bay leaf, salt, and pepper, then bring the mixture to a boil.
Step 4: Simmer the soup
Lower the heat to a gentle simmer. Stir in the rinsed black-eyed peas and the chopped kale. Cover the pot and let it cook until the carrots are tender and the flavors meld.
What to Serve with Black Eyed Pea Soup
Serve this warm soup alongside a slice of fresh cornbread or a crusty baguette to soak up the broth.
Expert Tips for Black Eyed Pea Soup
Rinsing canned beans thoroughly reduces excess sodium and prevents the soup from becoming cloudy.
Chop the carrots and celery into uniform, small pieces so they cook evenly in the allotted time.
If the soup gets too thick while simmering, stir in an extra splash of broth or water.
How to Store and Freeze Black Eyed Pea Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over medium heat until it reaches 165°F (74°C).
Black Eyed Pea Soup Recipe FAQs
Can I use dried black-eyed peas instead of canned?
Yes, but you will need to cook them before adding them to this recipe. Soak half a pound of dried beans overnight, boil them until tender, and then proceed with the soup instructions.
How do I make this soup vegetarian?
Swap the chicken broth for your favorite vegetable broth. The rest of the ingredients are already plant-based.
Can I add meat to this recipe?
Diced ham or cooked bacon are common additions. Stir in cooked meats during the last 20 minutes of simmering so they heat through safely.
Black Eyed Pea Soup
Ingredients
- 1 tablespoon avocado oil 15 ml
- 1 cup chopped carrots 130 g
- 1/2 cup diced yellow onion 75 g
- 2 celery ribs chopped
- 1 tablespoon minced garlic 15 g
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 2 tablespoons tomato paste 30 g
- 4 cups chicken broth 946 ml
- 1 dried bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cans black-eyed peas rinsed and drained (850 g total), 15-ounce
- 2 cups finely chopped fresh kale 40 g
Instructions
- Heat the avocado oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped carrots, diced onion, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, and ground sage. Cook for 1 minute until fragrant.
- Add the tomato paste and stir well. Cook for 2 to 3 minutes to darken the paste.
- Slowly pour in the chicken broth while stirring gently. Make sure the tomato paste fully dissolves into the liquid.
- Add the bay leaf, salt, and black pepper. Turn the heat up to medium-high and bring the liquid to a boil.
- Reduce the heat to low. Add the rinsed black-eyed peas and chopped kale.
- Cover the pot and simmer for 20 minutes, or until the carrots are completely tender.
- Remove the bay leaf before ladling the soup into bowls.
Notes
