New Year’s Day Black Eyed Peas Soup

Amethyst · December 28, 2025, 3:56pm

New Year’s Day Black Eyed Peas Soup

Prep: 15 minutes
Cook: 40 minutes
Total Time: 55 minutes
Servings: 12 servings

Ingredients:

24 ounces frozen black-eyed peas or 1lb dry beans, soaked
½ pound lean bacon cut into 1/4-inch cubes, about 2 cups
1 cup chopped onion
1 cup chopped celery, about 4 stalks
3 large carrots, peeled and chopped
1 (15-oz) can tomatoes with green chilis
4 cups chicken broth
2 cups water
1 tablespoon dried Italian Seasoning
1 teaspoon red pepper flakes
salt and pepper to taste
2 cups chopped greens: spinach, kale, collards
Fresh chopped parsley for garnish and crumbled bacon

Directions:

Put the bacon in a heavy kettle and cook, stirring, until browned. Remove all but 1 tablespoon of the fat. Add the chopped onion, celery, and carrots; cook, stirring, until softened.

Add the frozen peas (or soaked beans), broth, water, tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil. Cover and let simmer for about 40 minutes to 1 hour, or until the peas are soft.

Stir in additional water as needed for soup consistency and return to a boil. Then add the chopped fresh greens and cook until wilted and soft; the time will depend on which greens you add. Spinach cooks quickly. Serve garnished with fresh chopped parsley and cooked, crumbled bacon.

Notes:

If Using Dried Black Eyed Peas: Use 2 lbs of dried peas, rinsed and drained. Add the broth, seasoning, and tomatoes to the pot. Bring to a boil, cover, and simmer about 1 hour. Then add 6 cups of water, return to a boil, and simmer for another hour, or until the peas are soft. Add the spinach and cook until wilted. Total cooking time should be at least 2 1/2 hours.

If using frozen black-eyed peas, use 2 (12-oz) bags. Add the frozen peas to the pot along with the broth, seasoning, and tomatoes. Bring to a boil, cover, and simmer about 45 minutes. Remove the cover and add water as needed for consistency, along with chopped spinach. Heat through and serve.

For Canned Black Eyed Peas: Use 3 to 4 cans of drained and rinsed black eyed peas. Add the broth, seasoning, and tomatoes to the pot. Bring to a boil, cover, and cook for 15 to 20 minutes, until the vegetables are soft. Add water as needed to maintain consistency. Just before serving, add the spinach and cook until wilted.

Collards: While collards are the traditional green used in comfort food soup, you can easily substitute fresh spinach or kale, too.

Nutritional Facts:

Recipe courtesy of 31 Daily.com