After celebrating the holidays with our daughter Sophia in warm New Orleans, we returned to Chicago’s cold, snowy weather. Here, winter will hold us in its grip for another three months. After indulging in traditional Scandinavian dishes for several weeks, we are ready to put rich holiday fare behind us. We will sustain ourselves through the remaining winter months with warming yet light food, such as this Comforting Black-Eyed Pea Soup.
The idea for this soup originated in New Orleans’ grocery stores, where, unlike in Chicago, right after Christmas, black-eyed peas, in various forms – dried, canned, frittered, puréed — appear on store shelves and in delis. Black-eyed peas are creamy white legumes in the cowpea family with a distinctive black spot that resembles an eye. *
Although I’ve eaten black-eyed peas in various restaurant dishes, my only cooking experience with them is limited to preparing Hoppin’ John, a New Year’s good luck dish in my hometown, Baltimore, a northern city with some southern culinary traditions. For a long time, I thought these peas were used primarily in New Year’s dishes.
In New Orleans and much of the American South, black-eyed peas are available and cooked year-round. Louisiana Cookin’ **, Southern Living ***, and local chef websites list numerous recipes that incorporate local cooking techniques and spices in black-eyed pea stews, salads, dips, gumbos, and soups.
The creaminess of the black-eyed peas, nutritional powerhouses rich in protein, dietary fiber, and essential vitamins and minerals, with a nutty flavor and firm texture, is sumptuous and worth adding to our diet. But many southern black-eyed pea dishes are stick-to-the-ribs heavy, rich in fat, and too salty. So, I set out to incorporate black-eyed peas into a lighter, easy-to-make, yet satisfying and flavorful soup.
No fancy, hard-to-find ingredients are required for this Comforting Black-Eyed Pea Soup. This is not company food, but a cozy family dinner for a chilly night. As this soup cooks and the flavors of the smoked turkey wing, bacon, onion, garlic, tomato, mustard greens and spices meld together, an earthy, smoky aroma permeates the house.
This Comforting Black-Eyed Pea Soup warms the soul. Paradoxically, it is light but tastes rich: a beautiful, smoky, savory, spicy composition. This soup fosters escapism. I readily cast my daily cares away as I tuck into a large, nourishing bowl with a few drops of Crystal hot sauce and a wedge of Spicy Cornbread and pretend that all’s right with my world.
Things to keep in mind
1. This Comforting Black-Eyed Pea Soup is best when made the day ahead. Its taste becomes more robust when reheated after a night in the refrigerator. Leftover soup keeps well refrigerated for a week and can be frozen for up to several months.
2. To soak or not to soak: Black-eyed peas soften faster than other dried legumes because they are smaller and absorb water more quickly through their thinner seed coats. Whether to soak black-eyed peas is up to the cook and the recipe they will be used in. If only dried black-eyed peas are available, soaking them for six hours in cold water or overnight in the refrigerator yields the best texture. For this recipe, a quick 1-hour soak in boiling water can soften the peas sufficiently for final cooking in the stock. Soaked, dried black-eyed peas need to cook in the soup for at least another hour to become tender and improve digestibility.
Canned black-eyed peas can be used as a shortcut, but the soup will not be as flavorful as when made with soaked peas. Canned peas, because they are partially cooked, reach optimal softness after only 25 additional minutes of cooking, which is not enough time to absorb the flavorful smokiness and spices.
Whether the peas are soaked or not, it is important to test them to make sure they are cooked thoroughly. Properly cooked, they should be tender with a bite, not mushy.
Essential flavorings
3. Additions with strong flavors are essential for a flavorful soup. Black-eyed peas absorb flavors best during slow cooking. A choice of smoked meats (such as turkey, ham hocks, bacon, sausage), spices (Cajun spices, smoked paprika, Chipotle powder, garlic powder, onion powder), and herbs (parsley, thyme, oregano) will infuse the peas with rich, smoky flavor, creating an irresistible dish. These additions and seasonings should not be omitted, but to extract their maximum flavor, they should be added to the stock before adding the black-eyed peas.
Complementary vegetables
4. Vibrant vegetables enhance the flavor of black-eyed peas. Tomatoes, fresh or canned; sweet onion; garlic; bell pepper or jalapeños; and earthy, spicy greens complement each other and the black-eyed peas, creating a rich, peppery, subtly sweet taste. You may wonder why, in addition to raw onion and garlic, I also add onion and garlic powders. Both powders are concentrated and more intense but with a milder taste profile than their raw versions, and boost the flavor of this savory soup.
Do not omit adding a handful of mustard greens, which, with their distinct mustard and bitter taste when raw, mellow out when cooked and contribute a sweet, earthy depth and umami to the soup. Mustard greens pair well with smoked meat and alliums. Collard greens are a milder alternative.
5. Cautious use of salt is important as some ingredients are inherently salty. Smoked turkey and bacon vary widely in saltiness, and their saltiness concentrates as the soup cooks. It is best to salt lightly at the beginning, then taste and adjust at the end. Furthermore, adding salt, vinegar, or lemon juice toward the end of cooking prevents peas from becoming tough. If you use canned black-eyed peas, which are high in sodium, rinse before proceeding with the recipe.
6. This Comforting Black-Eyed Pea Soup can be prepared in two ways. I cooked this soup on the stovetop, which is the simplest method. If pre-soaked peas are used, they should be tender within an hour and a half. They can be tested for doneness and cooked longer if necessary. The flavors blend better, the longer and slower the soup simmers.
A slow cooker can also be used for hands-off preparation. Add all ingredients to the cooker and set the timer to high for 3 hours or low for about 6 hours. Because slow cookers vary, test peas at the midpoint in the cooking time. Continue cooking until peas are tender. Taste and adjust seasoning at the end.
Instant Pot or other pressure cookers allow for quick, hands-off preparation, but do not permit testing the peas during cooking. Thus, this equipment tends to overcook the peas, so it should not be used for this recipe.
Best tomatoes for broth
7. The base for this Comforting Black-Eyed Pea Soup is chicken and tomato broth. This soup is thick with black-eyed peas, vegetables, and turkey meat. No thickener, such as a flour-and-fat roux, is used. If a thicker, broth consistency without adding fat or flour is desired, once the peas are cooked, use an immersion blender to purée a portion of the soup to make the broth creamier while retaining the soup’s light, savory flavor.
8. Several garnishes can deepen the soup’s flavor and enrich the taste. A squeeze of fresh lemon juice or a tablespoon of apple cider vinegar just before serving will brighten this soup. A drizzle of olive oil and a sprinkle of fresh herbs will further elevate the dish.
Comforting Black-Eyed Pea Soup
1 pound (453 g) dried black-eyed peas
6 slices (about 6.8 ounces — 192 g) thick-cut smoked bacon
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 teaspoons smoked paprika for mild or 1 teaspoon chipotle powder for added smokiness and heat, optional
¾ teaspoon dried thyme
¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon red pepper flakes, optional
1 large onion (125 g), diced to the size of a black-eyed pea
2 large carrots (125 g), diced to the size of a black-eyed pea
2 ribs celery(125 g),, diced to the size of a black-eyed pea
4 cups (946 ml) homemade or purchased low-sodium chicken broth or vegetable broth
1 smoked turkey wing or thigh
1 can (14 ounce – 411 g) diced tomatoes with juice
2 tablespoons uncooked long-grain rice
4 cups (946 ml) cold water
3 bay leaves, fresh if available
2 cups mustard greens, washed, stemmed andchopped into 1-inch-long pieces
2-3 tablespoons Kosher salt and freshly ground black pepper, to taste
Italian parsley for garnish
½ tablespoons apple cider vinegar or fresh lemon juice or more to taste
Soaking black-eyed peas: Omit step if using canned black-eyed peas. Pour the dried peas on a rimmed sheet pan. Sort through the peas, picking out debris and discarding it. Rinse peas under cold water. Put peas in a 5-quart pot and cover with 5 cups of cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from heat, cover and let peas soak for 1 hour. Then drain and set aside.
Preparing seasonings and vegetables: Cook bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate to cool. When cool, crumble bacon and set aside.
Add oil to the skillet containing the bacon fat. Brown the turkey wing on all sides, remove and set aside.
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium. Stir in minced garlic, smoked paprika or chipotle powder, dried thyme, basil, oregano, garlic powder, onion powder, and red pepper flakes (if using). Add 2 tablespoons of water and cook for 2 minutes until spices become fragrant.
Add onions, carrots, and celery to the skillet and cook, stirring frequently, until the vegetables soften and onions become translucent, about 10 minutes. Remove from heat and set aside.
Extracting ingredient flavor
Assembling soup: Place black-eyed peas in a large pot. Add sautéed vegetables along with chicken broth, turkey wing, diced tomatoes with juice, crumbled bacon, rice, water, and bay leaves. Bring the mixture to a boil over medium-high heat. Reduce heat to simmer and cook, covered, until peas and rice are tender, testing peas periodically for doneness, about 45 minutes to 1 hour.
Diced turkey wing
Remove the turkey wing or thigh from the pot. Discard skin and bone. Chop meat into small pieces.
Approximately 5 minutes before the cooking time ends, stir in the chopped greens with the turkey. Allow the greens to wilt and soften, then incorporate them into the soup.
Adding turkey meat and mustard greens to the broth
When mustard greens turn a vibrant green, remove the pot from the heat, season the soup with salt and freshly ground black pepper to taste.
Finished Comforting Black-Eyed Pea Soup
Bring the soup to room temperature and chill overnight in the refrigerator, or in the snow as I did.
Chilling soup overnight in Chicago’s snow
When ready to serve, skim the fat from the surface of the soup and reheat as much soup as needed to a boil, but do not boil. Squeeze a few drops of fresh lemon juice or vinegar to brighten the flavors. Garnish with parsley; drizzle with olive oil. Squirt in some hot sauce for additional heat.
Ladle soup into warm bowls and serve hot, accompanied by a slice of cornbread or your favorite bread and additional hot sauce.
Yield: 4 Quarts — Each quart serves 6-8 with Roasted Corn and Jalapeño Cornbread. Recipe below.
Roasted Corn and Jalapeño Cornbread
Roasted Corn and Jalapeño Cornbread, adapted from https://www.kitchenepiphanies.com/roasted-corn-and-jalapeno-cornbread-with-mixed-pepper-jam/
1 cup medium grind cornmeal (170 grams)
1 cup (125 grams) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sugar, optional
Pinch of salt
1 ear roasted or 1 cup frozen corn kernels
1 small jalapeño pepper, seeded and de-veined, optional
1 cup (285 grams) Greek yoghurt (like Fage)
2 eggs
¾ cup (185 grams) whole milk
Preheat oven to 400°F ( 204°C). Butter the bottom and sides of an 8-inch by 8-inch (20.32 cm) baking pan and line with parchment paper with overhang on both short ends.
In a large bowl, combine cornmeal, flour, baking soda, baking powder, sugar, and salt. Whisk thoroughly or sift. Set aside. Remove the corn kernels from the roasted corn on the cob with a sharp knife, or measure out 1 cup of frozen corn. Chop jalapeño pepper into small dice. Combine corn and pepper with 2 tablespoons of the flour mixture. Set aside.
In a small bowl, combine yoghurt, eggs, and milk. Beat with a whisk until smooth. Then slowly add the dry ingredients, a half cup at a time, mixing well until no dry ingredients remain. Stir in corn and pepper.
Pour dough into the prepared baking pan. Smooth top with offset spatula. Bake for 35-40 minutes until the top is golden. Cornbread is ready when the internal temperature reaches 200°F (94°C) on an instant-read thermometer.
Cool for 30 minutes before cutting. Serve with soft, unsalted butter. and honey or your favorite store-bought or homemade pepper jam or jelly.
A comforting bowl of soup
* https://www.seedworld.com/us/2026/01/21/and-the-seed-world-global-impact-award-goes-to/
** A national magazine covering Louisiana’s unique culture, cuisine, and travel destinations.
***A lifestyle magazine aimed at readers in the Southern United States featuring recipes, house plans, garden plans, and information about Southern culture and travel.
Photo credit: Slava Johnson
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