Black Eyed Pea Soup

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This black eyed pea soup is Southern comfort by the spoonful, with tender peas, smoky kielbasa, bacon, potatoes, and collard greens in a rich, savory broth. Make a pot for New Year’s Day, when black-eyed peas traditionally symbolize luck and prosperity—or any chilly evening that calls for a hearty, home-cooked supper.

The flavor starts with browned kielbasa and vegetables sautéed in bacon drippings, then deepens as the peas simmer with a smoked ham hock. A one-hour quick soak means there’s no overnight planning. For more cozy favorites, explore my Soup Recipes, Ham and Bean Soup, Pinto Bean Soup, and Hoppin’ John.

Reader Review

“This soup was FABULOUS! This is going to be my go-to recipe from here on out for New Year’s goodDay.”

— Sherzog, January 1, 2026 (excerpt)

Black Eyed Pea Soup Ingredients + Key Notes

See the recipe card below for the complete ingredient list and measurements.

Dried black-eyed peas: Sort and rinse before soaking. Use dried peas for the recipe as written; canned peas are already cooked and require different liquid amounts and cooking time.

Bacon + kielbasa: Bacon drippings give the vegetables a savory foundation, while browning the kielbasa adds deeper flavor alongside its smokiness.

Smoked ham hock: Adds smoky flavor and body to the broth as the peas simmer. It’s mainly a seasoning ingredient, so don’t expect lots of meat; return whatever you can pull from the bone. A leftover smoked ham bone is a good alternative.

Collard greens: Use frozen chopped collards, thawed. For fresh collards, remove tough stems, wash thoroughly, and chop before adding; cook until tender. Canned collards are already cooked—drain well, and if seasoned, taste and rinse briefly if overly salty or tangy, then drain again. Add near the end, just long enough to heat through. If using baby spinach, stir it in during the last few minutes, just until wilted.

Russet potato: Russet potato: Cut into ½-inch cubes for even cooking. The potato adds tender bites and releases starch that gives the broth a little body.

Broth + seasonings: Low-sodium chicken broth helps balance the salt from the smoked meats and Cajun seasoning. Taste before adding extra salt.

Black Eyed Pea Soup Ingredients + Key Notes

See the recipe card below for the complete ingredient list and measurements.

Dried black-eyed peas: Sort and rinse before soaking. Use dried peas for the recipe as written; canned peas are already cooked and require different liquid amounts and cooking time.

Bacon + kielbasa: Bacon drippings give the vegetables a savory foundation, while browning the kielbasa adds deeper flavor alongside its smokiness.

Smoked ham hock: Adds smoky flavor and body to the broth as the peas simmer. It’s mainly a seasoning ingredient, so don’t expect lots of meat; return whatever you can pull from the bone. A leftover smoked ham bone is a good alternative.

Collard greens: Use frozen chopped collards, thawed. For fresh collards, remove tough stems, wash thoroughly, and chop before adding; cook until tender. Canned collards are already cooked—drain well, and if seasoned, taste and rinse briefly if overly salty or tangy, then drain again. Add near the end, just long enough to heat through. If using baby spinach, stir it in during the last few minutes, just until wilted.

Russet potato: Russet potato: Cut into ½-inch cubes for even cooking. The potato adds tender bites and releases starch that gives the broth a little body.

Variations:

• Add to Bacon + kielbasa: “Diced cooked ham can replace the kielbasa—a good way to use leftovers.”
• Add to Broth + seasonings: “For more heat, add hot sauce to individual bowls.”

🥣 How to Make Black Eyed Pea Soup

1. Quick-soak the peas. Sort, rinse, and boil briefly, then cover and soak for 1 hour. Drain.
2. Build the flavor base. Cook the bacon until crisp, brown the kielbasa, then sauté the onion, carrots, and celery in the drippings. Add the collards and garlic.
3. Simmer the soup. Combine the drained peas, vegetables, meats, potato, broth, fresh water, and seasonings. Cover and simmer gently until the peas and potatoes are tender.
4. Finish and serve. Remove the ham hock, return any meat to the pot, and discard the skin and bone. Taste and adjust the seasoning.

See the recipe card below for full instructions.

Pro Tips

Brown without crowding. Give the kielbasa room in the skillet so it develops browned edges instead of steaming.

Keep the simmer gentle. A hard boil can break apart the peas and potatoes before everything finishes cooking.

Adjust the thickness. For a thicker soup, mash a spoonful of tender peas against the side of the pot and stir them into the broth. For a thinner soup, add a little water or low-sodium broth.

🍽️ What to Serve With Black Eyed Pea Soup

My Southern Cornbread is perfect for soaking up the smoky broth. For another easy bread option, try Bisquick Biscuits. Add KFC Coleslaw for a cool, crunchy contrast.

Storing + Reheating + Freezing + Make-Ahead

• Storing: Divide leftovers into shallow containers and refrigerate within 2 hours. Keep refrigerated for up to 4 days.
• Reheating: The peas and potatoes absorb liquid as the soup sits. Reheat on the stovetop, stirring occasionally, until thoroughly hot, adding water or low-sodium broth as needed to restore the consistency. Microwave individual servings, stirring occasionally, until thoroughly hot.
• Freezing: Freeze in airtight containers for up to 3 months for best quality. Leave a little room at the top of each container for expansion. Thaw overnight in the refrigerator. The potatoes may soften slightly after freezing.
• Make-Ahead: Make the soup a day ahead and refrigerate promptly. Before reheating, skim off any excess fat that has solidified on the surface. Check the consistency and seasoning once hot.

Frequently Asked Questions

Do I have to soak black-eyed peas?

They can cook without soaking, but this recipe uses a one-hour quick soak. Follow that step for the cooking time given; unsoaked peas will take longer and may need additional liquid.

Can I use canned or frozen black-eyed peas?

They aren’t a direct swap in this recipe. Canned peas are already cooked, and frozen peas cook differently from dried. Both require adjustments to the timing and liquid; the recipe as written is for dried peas.

Why are my black-eyed peas still hard?

Older peas can take longer to soften, even if you just purchased them. Continue simmering gently, checking every 10–15 minutes and adding water as needed. The peas are ready when tender throughout, with no firm or chalky center, and mash easily when pressed with a spoon.

What can I substitute for the smoked ham hock?

A leftover smoked ham bone is a good alternative. Diced cooked ham adds meatiness, but won’t provide quite the same richness as a bone-in hock. The bacon and kielbasa still contribute plenty of smoky flavor.

More Cozy Soup Recipes

• Swamp Soup: Smoky sausage, tender beans, greens, and pasta make this Southern favorite a hearty meal.
• Vegetable Beef Soup: Tender beef and plenty of vegetables simmer together in a rich, savory broth.
• Crockpot Potato Soup: Creamy, comforting potato soup that lets your slow cooker do the heavy lifting.
• Chicken Tortilla Soup: A bold, flavorful chicken soup topped with crisp tortilla strips for a satisfying crunch.
• Turkey Carcass Soup: Turn your leftover turkey carcass into a cozy homemade soup with rich broth, tender turkey, and vegetables.

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Tried This Recipe?

If you made this black eyed pea soup, please leave a ⭐⭐⭐⭐⭐ rating and a comment below! I’d love to hear whether it joined your New Year’s table or warmed up an everyday supper.

Thanks for stopping by my kitchen today — happy cooking, friends! 🩷 Kathleen

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Black Eyed Pea Soup

This hearty black eyed pea soup combines tender peas, smoky bacon, browned kielbasa, potatoes, and collard greens in a savory broth flavored with a smoked ham hock.

Prep Time1 hour hr

Cook Time1 hour hr

Total Time2 hours hrs

Servings: 12 servings

Author: Kathleen

Ingredients

• ▢ 5 cups water, for soaking and then discarded
• ▢ 4 cups water, for the soup
• ▢ 1 pound dried black-eyed peas about 2½ cups
• ▢ 5 slices thick-cut bacon
• ▢ 1 (12 ounce) package polska kielbasa, sliced into rounds, then each round quartered
• ▢ as needed extra-virgin olive oil
• ▢ 1 large onion, diced
• ▢ 2 large carrots, diced
• ▢ 2 ribs celery, diced
• ▢ 1½ cups frozen collard greens, thawed + stems removed then leaves chopped
• ▢ 3 cloves garlic minced
• ▢ 4 cups low-sodium chicken broth
• ▢ 1 smoked ham hock
• ▢ 1 large russet potato, cut into 1/2 inch cubes
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoon Cajun seasoning

US Customary - Metric

Instructions

• Sort and rinse the peas. Sort through the black-eyed peas (1 pound), removing any debris or stones. Rinse under cold water.
• Quick-soak the peas. Place the peas in a large, heavy-bottomed soup pot and add 5 cups cold water. Bring to a boil over high heat and boil for 1 minute. Remove from the heat, cover, and let soak for 1 hour. Drain and discard the soaking water. Set the peas aside and wipe out the pot.
  
• Cook the bacon. While the peas soak, cook the bacon (5 slices) in a large skillet over medium-low heat until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate. When cool, crumble and set aside. Leave the bacon drippings in the skillet; if there are less than 2 tablespoons, add enough olive oil to make up the difference.
  
• Brown the kielbasa. Slice the Polska kielbasa into rounds, then cut each round into quarters. Add to the skillet and cook over medium heat, turning occasionally, until browned. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
  
• Sauté the vegetables. Add the onion (1), carrots (2), and celery (2 ribs). Cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes. Add the chopped collard greens (1½ cups) and garlic (3 cloves). Cook, stirring, until the garlic is fragrant, about 1 minute. Pour a little of the measured chicken broth into the skillet and scrape up the browned bits. Transfer the vegetables and all the skillet liquid to the soup pot.
  
• Build the soup. Add the sautéed vegetables, chicken broth (4 cups), smoked ham hock (1), crumbled bacon, browned kielbasa, russet potato (1), salt (½ teaspoon), pepper (½ teaspoon), Cajun seasoning (½ teaspoon), drained black-eyed peas, and 4 cups fresh water to the soup pot.
  
• Simmer until tender. Bring to a boil over medium-high heat. Immediately reduce the heat, cover, and simmer gently, stirring occasionally, until the peas and potatoes are tender and the collard greens reach your preferred texture, about 45 minutes to 1 hour. Continue simmering if the peas are still firm, adding a little water if needed to maintain a soupy consistency.
• Finish and season. Remove the ham hock. When cool enough to handle, remove any meat and return it to the soup pot. Discard the skin and bone. Taste the soup before adding any additional salt, since the bacon, kielbasa, ham hock, and Cajun seasoning contribute saltiness. Serve hot.

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  Pinto Bean Soup

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Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 32g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 274mg | Potassium: 772mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2300IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 4mg

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Source: Adapted from Food Network

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