Black-Eyed Peas and Bacon Soup (Printable)

Comforting smoky soup with tender peas, crispy bacon, and vegetables in a light broth.

# Components:

→ 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

# Directions:

01 - In a large soup pot or Dutch oven over medium heat, cook the diced bacon until crisp, approximately 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, preserving 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 the black-eyed peas, chicken broth, bay leaf, thyme, smoked paprika, and black pepper. Bring 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 and adjust salt as needed.
06 - Ladle soup into bowls. Sprinkle with reserved bacon and chopped parsley before serving.

# Expert Advice:

01 -
  • The bacon renders into the broth, creating a deeply savory foundation that transforms simple vegetables into something unforgettable.
  • Black-eyed peas are forgiving and hold their shape beautifully, turning tender without ever becoming mushy.
  • You can have this on the table in just over an hour, making it perfect for weeknight dinners when you need something that feels homemade.
02 -
  • Don't drain the bacon fat thinking you're helping—that fat is liquid gold and creates the soup's signature flavor that nothing else can replicate.
  • If using dried peas, soaking them overnight really does matter because it shortens cooking time and helps them cook evenly without splitting apart.
03 -
  • Save bacon grease in a small jar and use it for this soup repeatedly—stored properly it keeps for months and actually improves with time as it develops deeper flavor.
  • If your dried peas seem old or haven't softened after 35 minutes, they may have been stored too long; canned peas guarantee perfect texture every time.
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