12.30.17

Black Eyed Pea Soup

In the South, eating Black Eyed Peas on New Years Day is thought to bring prosperity. Call me superstitious, but I grew up on this tradition and my Mom never missed serving up black eyed peas on New Years Day. So, here I am. 30 years old and I always eat my black eyed peas (and cabbage) to ring in the New Year. 

Some of you say YUCK, I hate black eyed peas. I think you’re crazy or you’ve only had ones not prepared well because I freaking love me some black eyed peas. I think this recipes is absolutely delicious and I look forward to serving it up every year! This recipe makes a lot. I always make a ton so that I can spread the love and prosperity to my closest friends by dropping them off a mason jar of this soup. They love it!

So for all of you crazy, superstitious southerners like myself that do this tradition, try my recipe this year!! It’s only yummy, clean ingredients and super delicious! Enjoy!

Black Eyed Pea Soup
Serves 8
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 2 tbsp. olive oil
  2. 1 red bell pepper, diced small
  3. 1 carrot, diced
  4. 1 onion, diced small
  5. 4 cloves garlic, minced
  6. 1 jalapeno, seeded and diced very small
  7. 2 cups diced ham
  8. 8 cups chicken broth
  9. 1 bay leaf
  10. 1 tsp. chili powder
  11. 1/2 tsp. ground cumin
  12. kosher salt and black pepper, to taste
  13. 24oz pre-soaked black eyed peas
  14. 4 cups kale, removed from stem and loosely chopped
Instructions
  1. Heat olive oil in a soup pot or dutch oven over medium-high heat.
  2. Add the onion, bell pepper, carrot, garlic, jalapeno and a pinch of salt and pepper. Saute until tender, 5-7 minutes.
  3. Add in the diced ham (*if using bacon, fry the bacon before you saute the veggies until almost cripsy, then continue with step 1) and saute 2 more minutes.
  4. Add the black eyed peas, the broth, the bay leaf, chili powder, cumin, a little salt and pepper and stir to combine. Bring to a boil, then reduce heat to low (or a light simmer) and let simmer, covered, until the peas are very tender, about 1 hour - 1.5 hours.
  5. When the peas are tender, add in the kale and stir in until wilted down into the soup. Taste the soup and add salt and pepper, if needed.
  6. Remove the bay leaf. Serve and enjoy!
The Defined Dish http://www.thedefineddish.com/

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  • Michelle Smith
    December 31, 2017 at 1:23 am

    Made it with beef broth and no ham. Delish!

    Love you,
    Aunt Michelle

    • Alex
      December 31, 2017 at 12:46 pm

      yay!! glad you liked it Michelle 🙂 Love you!

  • The Best Oversized Coat | BEING // BRIDGET
    December 31, 2017 at 11:45 pm

    […] snowy holiday and today was the perfect day. I stayed inside with my husband and the pups, made The Defined Dish’s black eye peas New Years recipe and had wine with my lunch next to a roaring fire. The most ideal day! Tonight we’re dressing […]

  • Sierra
    January 2, 2018 at 1:00 am

    This soup was amazing! Love anything that has cumin in it. I pressure cooked it in the Instant Pot for 10 minuets and natural pressure released for about 20-25 mins. Added a side of corn bread. Girl it was so good!! Thanks for this one! ~Sierra R.

    • Alex
      January 2, 2018 at 1:11 am

      oh yummmmmmm love the cornbread with it!!! and so glad it worked in the pressure cooker! Thanks for sharing that for others!! 🙂 I know they’ll appreciate it.

  • Karen
    January 2, 2018 at 1:50 am

    Really good! I cut the recipe in half, cuz we aren’t going to be home…going on the road! I follow you on Instagram. Always good recipes!

    • Alex
      January 2, 2018 at 4:28 pm

      Thank you!!! I am glad you enjoyed them!

  • sarah h
    January 3, 2018 at 2:29 am

    so tasty! target sells precubed ham in their deli section – made it extra easy!

  • CH
    January 4, 2018 at 6:33 pm

    Love your recipes! Was wondering what you would suggest if I wanted to do this in a crock pot. Would I need to sauté the onion, carrot, and bell pepper before I dump it in my slow cooker?
    Thanks!

  • CH
    January 4, 2018 at 6:35 pm

    Hi! Love your recipes! Was wondering your thoughts on adapting this to a slow cooker recipe. Would I need to sauté foods before dumping them in my crock pot?
    Thanks!

    • Alex
      January 5, 2018 at 12:25 pm

      You don’t have to, but I prefer sauteing the veggies first, then throwing it all in and cook on low for 4-6 hours.