Black-Eyed Peas and Bacon Soup (Print Version)

Tender black-eyed peas and crisp bacon create this smoky, comforting Southern-style soup perfect for cold days.

# What You'll Need:

→ Meats

01 - 8 oz smoked bacon, diced

→ Legumes

02 - 2 cups dried black-eyed peas, soaked overnight and drained, or 3 cans (15 oz each) black-eyed peas, rinsed and drained

→ Vegetables

03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 6 cups low-sodium chicken broth

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon freshly ground black pepper
12 - Salt to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - In a large soup pot or Dutch oven over medium heat, cook the diced bacon until crisp, approximately 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté in the bacon fat until softened, about 5 to 6 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in black-eyed peas, chicken broth, bay leaf, thyme, smoked paprika, and black pepper. Bring the mixture to a boil over medium-high heat.
04 - Reduce heat to low, cover, and simmer for 30 to 35 minutes if using soaked dried peas, or 20 minutes if using canned peas, until the peas are tender and flavors have melded.
05 - Remove bay leaf. Taste the soup and adjust salt as needed to achieve desired seasoning.
06 - Ladle soup into bowls. Sprinkle with reserved bacon and chopped parsley before serving.

# Additional Tips::

01 -
  • The bacon renders into the vegetables, creating a depth of flavor that tastes like you've been cooking all day, even though it's barely an hour.
  • It's naturally gluten-free and comes together in a single pot, which means minimal cleanup when you're already exhausted.
  • Black-eyed peas have this creamy texture when they're done right, and they soak up every bit of smoky, savory broth like they were made for each other.
02 -
  • Don't skip the overnight soak for dried peas if you have the time—it cuts cooking time significantly and helps them cook evenly without bursting open.
  • The smoked paprika is not a garnish substitute; it needs to cook in the broth to bloom and distribute its flavor, so stir it in early and let it mingle with everything else.
03 -
  • Don't rush the bacon—getting it properly crisp takes those full 6 to 8 minutes, and it's worth it because you're building flavor, not just adding meat.
  • Taste as you go, especially with the salt, because low-sodium broth means you're in complete control and can balance it exactly how you like it.
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