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Black-Eyed Pea SoupIn the South, eating Black Eyed Peas on New Years Day is thought to bring prosperity. Call me superstitious, but I grew up on this tradition and my Mom never missed serving up black-eyed peas on New Years Day. So, here I am. 30 years old and I always eat my black-eyed peas (and cabbage) to ring in the New Year. This year, I am enjoying them in this Black-Eyed Pea Soup

Some of you say YUCK, I hate black-eyed peas. I think you’re crazy or you’ve only had ones not prepared well because I freaking love me some black-eyed peas. I think this recipe is absolutely delicious and I look forward to serving it up every year! This recipe makes a lot. I always make a ton so that I can spread the love and prosperity to my closest friends by dropping them off a mason jar of this soup. They love it!

Black-Eyed Pea Soup


So for all of you crazy, superstitious southerners like myself that do this tradition, try my Black-Eyed Pea Soup recipe this year.  It’s a very delicious and healthy soup to make, and I hope you will enjoy it. Wishing you all the prosperity in the New Year! 


If you like this soup and are looking for others, try these similar recipes:

Hoppin’ Johns (Southern-Style Blacked Eyed Peas) 

Easy Italian White Bean Soup

Easy Chickpea and Kale Tuscan Style Soup

Black-Eyed Pea Soup
5 from 6 votes

Black-Eyed Pea Soup

Total: 1 hour 30 minutes
Servings: 8 people


  • 2 tbsp. olive oil
  • 1 cup diced-small red bell pepper (or 1 medium red bell pepper)
  • 1 cup diced small carrot (or 1 large carrot)
  • 1 1/2 cups small diced yellow onion (or 1 small onion)
  • 4 cloves garlic minced
  • 1/2 cup seeded and finely diced jalapeno (or 1 large jalapeno)
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 2 cups diced, cooked ham
  • 24 oz pre-soaked black-eyed peas *see note
  • 8 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 4 cups kale removed from stem and loosely chopped


  • Heat olive oil in a soup pot or dutch oven over medium-high heat.
  • Add the onion, bell pepper, carrot, garlic, jalapeno and a pinch of salt and pepper. Saute until tender, 5-7 minutes.
  • Add in the diced ham and saute 2 more minutes.
  • Add the black-eyed peas, the broth, chili powder, cumin and the bay leaf. Stor to combine then bring to a boil, then reduce heat to low (or a light simmer) and let simmer, covered, until the peas are very tender, about 1 1/2 hours.
  • When the peas are tender, add in the kale and stir in until wilted down into the soup. Taste the soup and add salt and pepper, if desired (this will depend on how salty your ham is).
  • Remove the bay leaf. Serve and enjoy!


*If you cannot find pre-soaked black-eyed peas in the fridge section at your local grocery store you can use dried black-eyed peas but you must pre-soak them first by pouring them in a bowl and filling the bowl with water until covered by 2 inches. Let soak for at least 6 hours, or overnight.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 8 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. Hi!
    I made this recipe and it was delicious!! I was just wondering if it’s okay to freeze leftovers?
    Thanks 🙂

  2. 5 stars
    I had some bacon on hand and decided to sub that for the ham. I chopped 12 oz. of thick peppered bacon, sautéed on medium until browned. I then removed the bacon and set aside to add into the soup after it had finished cooking. Instead of the oil I used the bacon grease to sautéed the vegetables. Very tasty!

  3. 5 stars
    My mom required we have a bite of black eyed peas every year on New Year’s Day. I’ve been making this recipe since you put it out on 2017 and I look forward to it every year!