Southern Style Black Eyed Pea Soup
Warm your soul with Southern Style Black Eyed Pea Soup, a hearty and comforting dish infused with traditional Southern flavors. This savory soup features earthy black-eyed peas simmered in a richly seasoned broth alongside tender smoked ham hock or turkey, aromatic vegetables, and vibrant spices like paprika and thyme. The addition of canned diced tomatoes brings a subtle tanginess that perfectly complements the smokiness of the meat. Perfectly simmered to tender perfection, this one-pot wonder is an easy yet flavorful option for family dinners or New Year's celebrations, as black-eyed peas are a symbol of good luck. Serve it piping hot, garnished with fresh parsley, for a cozy meal that’s both nutritious and deeply satisfying. Ideal for meal prep or feeding a crowd, this recipe is a timeless classic that delivers bold flavor in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dried black-eyed peas
- 1 piece Smoked ham hock or smoked turkey leg
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 2 leaves Bay leaves
- 14.5 ounces Diced tomatoes (canned)
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and sort through them to remove any debris. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the smoked ham hock (or turkey leg), rinsed black-eyed peas, chicken broth, and bay leaves to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 45 minutes.
Stir in the diced tomatoes (with their juices), paprika, thyme, salt, and black pepper.
Continue to simmer the soup for another 30 minutes, or until the black-eyed peas are tender and the flavors are well combined.
Remove the ham hock or turkey leg and shred any meat off the bone. Discard the bone and return the shredded meat to the soup.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 10859 mg | 472% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 44.6 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5162 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
