My Black Eyed Pea Soup Recipe is hearty, comforting, and packed with rich, smoky flavors. Made with black-eyed peas, tender chicken, turkey, fresh vegetables, and savory spices, it’s the kind of soul-satisfying recipe that tastes like it’s been passed down for generations. Whether you’re making this soup for New Year’s Day or craving a bowl any time of year, this one-pot meal is sure to become a staple in your kitchen. Serve it up with a slice of southern cornbread, and dig in!
My Famous Black Eyed Pea Soup Recipe
Growing up, black-eyed peas made a regular appearance in my home. I have fond memories of my mom making Southern black eyed peas every New Year, but also on random Sundays with a lineup of fried chicken, baked macaroni and cheese, and, greens. It was always one of my favorite side dishes. I loved it so much that I turned it into a southern comfort soup.
My black-eyed pea soup recipe is a hearty twist on traditional black-eyed peas. The base gets a flavorful boost from the classic “holy trinity” of onion, celery, and bell pepper, with hearty collards stirred in for good measure, and smoky turkey leg for extra flavor. The result? A warming bowl of soup that’s rich, savory, and so satisfying.
Whether you grew up eating black eyed peas or are trying them for the first time, this recipe is my go-to and the one my friends and family always ask for. It’s simple, filling, naturally creamy, and full of flavor, just the way it should be! I know you’ll love it as much as I do.
More Reader Favorite Southern Recipes
- Bacon Cheddar Biscuits with Scallions
- Fried Chicken Tenders Recipe
- Crispy Buttermilk Fried Chicken
- Red Beans and Rice (with Sausage)
- Candied Yams
- Chicken and Sausage Gumbo
Recipe Ingredients
Black Eyed Peas: The star of the show!
Chicken Thighs: Technically, you can use boneless, skinless chicken breasts. However, thighs tend to stay juicier longer and have more flavor. So, I pretty much always use thighs.
Veggies: Onion, celery, and bell pepper form the “holy trinity,” adding tons of flavor to the base of the soup. Then, I add carrot, garlic, collard greens, and green onions for extra nutrients, bulk, and a sweet, savory taste.
Seasonings: Salt, pepper, celery seed, smoked paprika, bay leaves, thyme, and red pepper flakes create a bold, herbaceous flavor with a subtle kick of heat. Add more red pepper flakes if you love spice, like me.
Chicken Broth: This forms the base of the broth, creating a liquid, flavorful soup. I recommend using low-sodium broth so that you have better control over the sodium levels.
Smoked Turkey Leg: Cooked long and slow, this becomes fall-apart tender and adds an incredible smoky flavor to the soup while providing an extra boost of protein to make it even more filling.
How to Make the Best Black Eyed Pea Soup Recipe
Step 1. Rinse and sort the peas, removing any dirt or debris. Then, soak using whatever method you prefer. (See my tips below!)
Step 2. Next, heat a large pot over medium-high heat. While it heats, season the chicken with salt and black pepper. Then, add cooking oil to the pot, and sear the chicken on each side until it’s nice and brown. Transfer the chicken to a plate. It may not be fully cooked at this stage!
Step 3. Add the diced green onion, green pepper, celery, and carrot to the pot, and cook until the veggies start to become translucent.
Step 4. Then, add the chopped collard greens, minced garlic, pepper, celery seed, and smoked paprika. Cook for another few minutes to wilt the collards.
Step 5. Add the broth, herbs, and salt to the pot, stirring to combine. Then, add the turkey leg, and bring the pot to a boil.
Step 6. Once boiling, add the chicken thighs and black-eyed peas to the pot. Bring the liquid back to a boil. Then, reduce the temperature to a simmer, cover, and cook until the black-eyed peas are tender.
Step 7. Remove the chicken thighs, shred the meat, and return it to the soup. You can also shred the smoked turkey leg at this point, if you want extra protein! Cook for an additional 5 minutes. Then, season to taste.
Step 8. Ladle your black eyed pea soup into bowls, and serve warm topped with green onions. Enjoy!
Possible Variations
There are so many ways to make this easy black eyed pea soup your own, depending on what you have on hand or the flavor you’re craving:
- Make It Vegetarian: Skip the turkey and chicken, and add an extra teaspoon of smoked paprika for depth. You can also toss in a dash of liquid smoke or use smoked salt for that signature Southern flavor without the meat. Add a can of fire-roasted tomatoes or extra veggies like zucchini or okra for more texture.
- Use Canned Black Eyed Peas: In a pinch, you can use canned black eyed peas instead of dried. Just rinse and drain them well, and reduce the simmer time since they’re already cooked. The soup will come together even faster.
- Swap the Turkey: If you can’t find a smoked turkey leg, smoked sausage, or leftover baked ham works well, too. Even bacon can be used to bring that savory, smoky flavor.
- Add More Heat: If you like a kick, add more red pepper flakes or a chopped jalapeño when sautéing the veggies. A splash of hot sauce at the end is also delicious.
- Try Kale or Mustard Greens: Collard greens are classic, but kale or mustard greens work just as well. Use whatever dark leafy greens you enjoy most or have in your fridge.
- Thicken It Up: Want more of a stew than a soup? Let the pot simmer uncovered a little longer or mash a few of the peas with the back of a spoon to give the broth more body.
Do I Need to Soak Black Eyed Peas Before Cooking?
Yes! If you don’t soak the peas, they won’t cook properly and are likely to be tough and difficult to chew or digest. For soaking, you have two options:
- Overnight Soak: Place the sorted peas in a large bowl and cover them with water, allowing for at least 2 inches of water above the peas. Let them soak overnight or at least 6 hours. Drain, rinse, and set aside until you’re ready to use.
- Quick Soak Method: If you’re short on time, you can add about 7-8 cups of water to a pot with the sorted peas and bring it to a boil for about 2 minutes uncovered. Then, remove from heat, cover, and let them sit for about an hour. Drain, rinse, and set aside until you’re ready to use.
Tip. Depending on which method you choose, you may need to add more stock to your soup the next day to ensure the soup isn’t too thick.
Ways to Serve
With protein, veggies, and fats, this black eyed pea soup recipe is plenty hearty enough to serve on its own, but you can never go wrong with a side of crusty bread or buttermilk biscuits. If serving a crowd, try adding a side salad, dirty rice, or , too.
Then, finish your meal with brown butter sweet potato cheesecake, sweet potato cookies or chocolate chess pie for dessert!
How to Store
Store this leftover southern comfort soup in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months. To serve, thaw frozen soup in the fridge overnight. Then, reheat it in a large pot on the stove, or warm individual bowls in the microwave.
Add a splash of broth as needed to loosen the soup back up!
More Delicious Comfort Food Recipes
- Easy Hamburger Soup
- Chicken and Sausage Gumbo
- Marry Me Chicken Pasta
- Homemade Chicken Pot Pie with Biscuits
- Homemade Biscuits and Gravy
- Candied Yams
I hope you love this Black Eyed Pea Soup Recipe! It’s hearty, filling, and infused with a bold, smoky flavor! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Black Eyed Pea Soup
Ingredients
- 1 lb black eyed peas dry
- 1 pound chicken thighs boneless and skinless
- 1 tbsp cooking oil
- 1 onion diced
- 2 celery stalks finely diced
- 1 green pepper diced
- 1 carrot diced
- 2 1/2 tsp of salt separated
- 1/2 tsp black pepper
- 1/4 tsp celery seed
- 1 tsp smoked paprika
- 8 cloves garlic minced
- 2 bay leaves
- 8 sprigs thyme
- 8 oz collards cleaned and chopped (about 1 bunch)
- 8 cups of chicken broth
- 1/4 tsp red pepper flakes
- 1 smoked turkey leg room temperature
- green onion sliced, for serving
Instructions
- Rinse and sort peas to remove debris and dirt. Then, soak peas using whatever method you prefer. See Notes below.
- Heat a large pot over medium-high heat. While the pot is getting hot, season the chicken with 1 tsp of salt and 1/4 tsp of black pepper. Once the pot is hot, add your choice of cooking oil and sear the chicken for about 5 minutes on each side until browned (note, the chicken may not be fully cooked). Once seared, remove the chicken, place on a plate, and set aside until Step 6.
- Next, add the diced onion, green pepper, celery, and carrot to the pot and cook for 5-7 minutes until the veggies start to become translucent.
- Next, add the chopped collards, minced garlic and the remaining black pepper, celery seed, and smoked paprika, and cook for an additional 2-3 minutes until the collards are wilted down a bit.
- Then, add the chicken broth, bay leaves, thyme, and the additional 1 1/2 tsp of salt to the pot. Stir until well combined. Then, and the smoked turkey leg. Broil the pot to a boil.
- Once the pot is boiling, add the chicken thighs and black-eyed peas to the pot.
- Bring the soup back to a boil. Then, reduce the soup to a simmer and cover. Let the soup simmer for at least 30-40 minutes, or until black-eyes peas are tender.
- Then, take out the chicken thighs, shred it, and return the shredded meat back to the soup. You can also shred the smoked turkey along with the chicken thighs if you want additional protein. Let the soup cook for an additional 5 minutes. Then, give the soup a taste and adjust the seasonings as needed. You may need to add a bit more salt.
- When you are ready to serve, add sliced green onion to each bowl as garnish. Serve with rustic bread and enjoy!
Notes
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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