Black Eyed Pea Soup

5 from 1 vote

Hearty Black Eyed Pea Soup with smoky ham hocks, Cajun spices, and kale—rich, comforting, and perfect for cozy dinners or New Year’s good luck meals.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 460kcal

Author: Joy Kincaid

Equipment

Ingredients

1 pound black eyed peas
1 tablespoon olive oil
1-2 pounds smoked ham hocks
1 medium onion diced
2 celery stalks diced
3 garlic cloves minced
6 cups chicken stock
1 14.5 oz can petite diced tomatoes
4 sprigs fresh thyme (or 1 1/4 teaspoon dried thyme)
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
2 cups chopped kale

Instructions

Soak your black-eyed peas in cold water overnight.
The next day, heat the oil and ham hocks in a large pot over medium heat. Add the onion and celery, and cook until the onions have softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
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.
Bring the soup to a gentle boil, then reduce the heat to low and let the soup simmer for 45 minutes.
Remove the ham hocks, fresh or dried thyme, and bay leaf. Add the kale and continue cooking until the black-eyed peas are tender, about 15-20 minutes.
Serve with some crusty bread and enjoy.

Notes

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 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.

Nutrition