Black Eyed Pea Soup

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Hearty, comforting, and full of Southern flavor, this Black Eyed Pea Soup is the kind of meal that warms you to the core. Made with tender black-eyed peas, smoky ham hocks, and hearty vegetables, it’s both filling and nourishing.

The Cajun-inspired seasonings give it a little kick, while fresh kale and tomatoes add color and depth. It’s perfect for chilly nights or a traditional New Year’s Day meal.

Black-eyed pea soup is a Southern tradition for New Years Day, where it is thought to bring good fortune for the coming year. Combine it with some Homemade French Bread, Sourdough Artisan Bread, or Cornbread Muffins as sides.

If you love cozy homemade soups, you’ll also enjoy my Mushroom Soup, Sausage Potato Kale Soup, and Roasted Tomato Soup. Each recipe has its own comforting flavor profile, making them great options for building a hearty soup rotation through the colder months.

Why You’ll Love Black Eyed Pea Soup

Hearty and flavorful: Smoky ham hocks and Cajun seasoning give this soup a rich, savory depth. (You can omit the ham if you want a vegetarian version.)
Wholesome ingredients: Packed with protein, greens, and fiber for a complete, satisfying meal.
Perfect for leftovers: Tastes even better the next day and freezes beautifully.

Equipment

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are the key ingredients you’ll need:

Black-eyed peas: The star of the recipe—earthy, tender, and full of plant-based protein.
Smoked ham hocks: The ham bone adds a deep, smoky flavor that enriches the broth.
Cajun seasoning: Brings warmth and a hint of spice.
Fresh kale: Adds color, texture, and nutrients.
Chicken stock: Creates a rich, flavorful base for the soup. Use homemade chicken broth made in the Instant Pot or store-bought.

How to Make Black Eyed Pea Soup

Here are the step-by-step instructions for making this recipe:

Step 1: Soak your black-eyed peas in cold water overnight (Photos 1 and 2).

Step 2: Heat the oil and ham hocks in a large Dutch oven or large pot over medium heat (Photo 3). Add the onion and celery, and cook until the onions have softened, about 3-4 minutes (Photo 4). Add the garlic and cook for an additional minute (Photos 5 and 6).

Collage of four photos showing steps 5-8 for how to make black eyed pea soup.

Step 3: Drain and rinse your black-eyed peas, then add them to the pot along with the chicken stock, diced tomatoes, Cajun seasoning, garlic powder, onion powder, pepper, salt, and bay leaf (Photo 7).

Step 4: Bring the soup to a gentle boil, then reduce the heat to low and let the soup simmer for 45 minutes (Photo 8).

Collage of four photos showing steps 9-12 for how to make black eyed pea soup.

Step 5: Remove the ham hocks, thyme stems, and bay leaf. Add the kale (Photo 9) and continue cooking until the black-eyed peas are tender, about 15-20 minutes (Photo 10).

Step 6: Serve with some crusty bread or cornbread, and enjoy.

Black eyed pea soup in a bowl with buttered bread.

Tips & Notes

Here are some substitutions you can make:

Unsmoked ham hocks in place of smoked, or just used diced ham.
Avocado oil is another great high-heat option to use in place of olive oil.
Instead of chicken stock, other options include chicken or vegetable broth, chicken bouillon, or even water.
Turnip greens or collard greens are alternative options for chopped kale.

How to Serve

Pair this hearty and filling Black Eyed Pea Soup with Cheesy Drop Biscuits, Oatmeal Dinner Rolls, or Cornbread Muffins to help soak up all the extra broth and ensure not a drop of goodness is missed.

How to Store

Refrigerator Storage: Black Eyed Pea Soup should be stored in an airtight container in the refrigerator for 4 to 5 days.

Freezer Storage: Ensure the soup has completely cooled, then place it in a freezer-safe, airtight container. Leave room at the top for expansion and freeze for up to 3 months. Defrost in the refrigerator overnight or at room temperature 2 hours before reheating.

To Reheat: Place in a saucepan on the stovetop over medium/low heat and stir occasionally until thoroughly heated. You can also microwave single servings for 60 seconds at a time, or until the desired temperature is reached.

Frequently Asked Questions

Can I make creamy black eyed pea soup?

If you would like to make your soup creamy, you can add a half block of room-temperature cream cheese or heavy whipping cream in the last 5 to 10 minutes of cooking. You can also blend 1/4 cup of the black-eyed peas and add them back in as well.

Do I need to wash the kale before adding it to the soup?

Yes, it is always best to rinse kale or other greens before cooking them. Some have sand on them, but ultimately, you want to help wash away the germs they pick up from field packing and in the store. I also like to use my homemade veggie spray when washing vegetables and greens.

Can this dish be made vegetarian?

To make this dish vegetarian, simply remove the smoked ham hocks and replace the chicken stock with vegetable stock.

Should I pick the meat off the ham hocks?

This is really a personal preference; if you’d like, you can shred the meat into bite-size pieces and add it back into the soup.

Can I add meat to this dish?

Yes, if you’d like to add meat to the dish for even more protein, that would be beneficial. Meats like shredded chicken or even diced ham would be good in this dish.