I’ve posted a couple of recipes for Black-Eyed Pea Soup over the years. It’s no secret that I really like this soup and make it throughout the year, not just on New Years Day. One thing that I love about it is that the soup is so versatile.
Lately, I’ve been kind of blending the two recipes and enhancing it. One of the first changes I made was to stop soaking the beans overnight and using the “Quick Soak” method to prepare the beans. The second change I’ve made is using the water from the quick soak as the water for the soup. The final big change is not worrying about the spices. Yes, they help enhance the flavor, but don’t be afraid to experiment with flavors you like. If you don’t have one of the listed ingredients, just leave it out. If you want to try a different combination, go for it!
Ingredients
- 1 pound package of black-eyed peas, sorted and soaked overnight
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 2 jalapeno peppers, chopped (you can cut back on this if you don’t want it spicy)
- 3 cups of chicken broth
- 4 cups of water (from the water you soaked your peas in)
- 1 ham bone (if available but not required)
- Protien: (use any or all of these protiens):
- 1 cup ham pieces
- 1 lb sliced sausage
- 1 cup bacon pieces
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper (reduce the amount if you don’t want it spicy)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon ground ginger
- Salt and Pepper to taste
- 1/2 bunch of chopped cilantro (for topping)
Instructions
Follow the instructions on your package for the quick soak method. Essentially, it should be to rinse the peas, then cover them with water, bring the water to a boil, then reduce to a simmer, add a 1/2 teaspoon of salt, stir and cover for one hour. Stir occasionally while the pot is simmering.
In a large Dutch oven, heat the olive oil on medium-high heat and then put in your onions. After 2 minutes, add the garlic and cook for 5 more minutes. Next, add the carrots, celery, bell peppers and jalapenos. Stir well and cook for 5 to 8 minutes, until the onions are translucent and the other vegetables are tender.
Add your beans and chicken broth and water. Then add your ham bone and ham pieces. Next add the cumin, cayenne pepper and Worcestershire sauce. If all your ingredients aren’t covered with the broth and water, add additional water until fully covered. Then bring to a boil. After it starts boiling, reduce your heat to low, put the lid on your Dutch oven, and allow the pot to simmer for at least 2 hours, until the beans are tender, stirring occasionally. If the water starts to evaporate to the point that it no longer covers the peas, simply add enough water to the pot to cover the peas while they simmer.