Why I love this black eyed pea soup recipe
Looking for a healthy recipe to ring in the New Year? This lucky soup recipe is exactly what you need. I’ve been making it for a few years now, and I finally decided it was time to pass it along to you. It’s healthy, easy and completely dairy free.
Plus, it’s a great way to use up that little bit of leftover Christmas ham that’s still sitting in your fridge.
I love this version of Hoppin John soup (that’s another fun name for it). It’s so simple to make and has a nice base of chicken broth, tomato paste, and basic soup vegetables. I also add in a little crushed red pepper to kick up the flavors and bring out the natural nuttiness of the black eyed peas.
Want to double your luck? Try this black eyed pea salad, too.
Here’s what you’ll need to make it
Equipment
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This recipe uses frozen black eyed peas because they’re super easy and already prepared. To make this extra budget-friendly, you can use 1 1/3 cups dried black eyed peas, but you’ll need to soak them overnight.
Keep in mind that using dried beans means that you may need to adjust the recipe a little because they’re all different. Some beans require a longer simmer than others.
How to make black eyed pea soup
Soften the veggies. In a large stockpot, heat the olive oil to medium-high. Add your veggies and sauté until the onions are slightly translucent.
Add more flavor. Stir in the ham, garlic, and crushed red pepper flakes. Continue cooking for about 5 more minutes, stirring as needed to prevent burning.
Next up, some liquids. Add in the tomato paste and stir to coat the vegetables. Then pour in the broth and add the black eyed peas, along with any remaining ingredients. Cover and bring the liquid to a boil.
Reduce heat and simmer the soup. Stir occasionally, while the soup simmers for about 20 minutes, or until the black-eyed peas are soft and the soup is creamy.
Stir in the spinach. When the peas are softened, stir in the spinach and continue simmering until the leaves have wilted. Adjust the seasonings if necessary and remove bay leaves before serving.
FAQS about black eyed pea soup
Can You Freeze Black Eyed Pea Soup?
Yes, you can store any leftover soup in the freezer for long term storage solutions. Simply place it in an airtight container and freeze for up to a few months. To eat it again, all you’ll need to do is thaw and reheat, making it an easy future meal!
Is A Black Eyed Pea A Vegetable?
Crazily enough, they are not a vegetable. Despite the misleading name, a black-eyed pea is actually a type of bean. Peas also fall into the legumes family but are often considered a vegetable.
More bean recipes
- Red
More dairy free soup recipes
Ingredients
- 2 tablespoons olive oil
- 1 onion - diced
- 1 stalks celery - diced
- 1 carrot - diced
- 1 green bell pepper - diced
- 1/2 cup diced ham
- 2 garlic cloves - minced (1/2 tablespoon minced)
- 1/2 teaspoon crushed red pepper flakes - optional
- 2 tablespoons tomato paste
- 2 12- ounce packages frozen black eyed peas
- 8 cups reduced-sodium chicken broth
- 2 bay leaves
- 1/8 – 1/4 teaspoon dried thyme
- 2 cups chopped fresh spinach
- Salt & pepper - to taste
Instructions
- In a large stockpot, heat olive oil to medium-high, and add onion, celery, carrot and bell pepper. Sauté until the onions are slightly translucent – about 5 minutes.
- Add the ham, garlic and crushed red pepper flakes, and continue cooking for about 5 more minutes. Stir as needed to prevent burning.
- Add the tomato paste and stir to coat the vegetables.
- Add black eyed peas along with the remaining ingredients. Cover and bring liquid to a boil.
- Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until black eyed peas are soft and broth is creamy.
- Stir in spinach, and continue to simmer until wilted.
- Adjust seasonings if necessary and remove bay leaves before serving.
