Description
This hearty Black-Eyed Peas and Bacon Soup combines smoky bacon with tender black-eyed peas and a medley of aromatic vegetables, simmered to create a flavorful, comforting dish perfect for any season.
Ingredients
Scale
Meat
- 8 oz smoked bacon, diced
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Legumes
- 2 cups dried black-eyed peas, soaked overnight and drained, or 3 cans (15 oz each) black-eyed peas, rinsed and drained
Liquids and Broth
- 6 cups low-sodium chicken broth
Spices and Seasonings
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Render Bacon: In a large soup pot or Dutch oven over medium heat, cook the diced bacon until crisp, about 6 to 8 minutes. Remove the bacon pieces with a slotted spoon and set them aside, leaving the rendered bacon fat in the pot.
- Sauté Aromatics: Add the finely chopped onion, diced carrots, and diced celery to the pot with the bacon fat. Sauté until the vegetables soften, approximately 5 to 6 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Build Broth: Stir in the soaked and drained black-eyed peas (or canned black-eyed peas if using), chicken broth, bay leaf, dried thyme, smoked paprika, and freshly ground black pepper. Increase the heat to medium-high and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer. If using soaked dried peas, simmer for 30 to 35 minutes; if using canned peas, simmer for 20 minutes. Cook until the peas are tender and the flavors have melded together.
- Season and Finish: Remove the bay leaf from the soup. Taste and adjust seasoning with salt as needed for your preference.
- Serve: Ladle the soup into bowls and garnish with the reserved cooked bacon and freshly chopped parsley. Serve hot and enjoy the comforting flavors.
Notes
- Soaking dried black-eyed peas overnight helps reduce cooking time and improve digestibility.
- Smoked paprika adds a subtle smoky depth; if unavailable, regular paprika can be used but the flavor will differ slightly.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- This soup can be refrigerated for up to 3 days and freezes well for up to 2 months.
- Adjust salt carefully since bacon and broth already contribute saltiness.
