Black-Eyed Peas and Bacon Soup (Print Version)

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

# What You’ll Need:

→ 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

# How-To Steps:

01 - In a large soup pot over medium heat, cook the diced bacon until crisp, approximately 6 to 8 minutes. Remove with a slotted spoon and set aside, reserving the rendered fat in the pot.
02 - Add onion, carrots, and celery to the bacon fat. Sauté until softened, about 5 to 6 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in black-eyed peas, chicken broth, bay leaf, thyme, smoked paprika, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes for soaked dried peas or 20 minutes for canned peas, until peas are tender.
04 - Remove bay leaf. Taste and adjust seasoning with salt as needed. Ladle soup into bowls and garnish with reserved bacon and fresh parsley before serving.

# Expert Hints:

01 -
  • The bacon fat does all the heavy lifting, turning ordinary vegetables into something rich and craveable without fussy techniques.
  • It's the kind of soup that tastes better the next day, making it perfect for meal prep or unexpected company.
  • One pot, minimal cleanup, and you've got something wholesome enough for weeknight dinner but impressive enough to share.
02 -
  • Don't skip soaking dried peas overnight if you have the time—they'll cook more evenly and finish with a creamier texture that canned peas simply can't match.
  • Resist the urge to crowd your pot when crisping the bacon; do it in batches if needed so the pieces brown instead of steam.
  • The bay leaf is your friend but also a hazard; always remove it before serving or make peace with the possibility of biting into one.
03 -
  • If you forget to soak your dried peas, use the quick-soak method: boil them for two minutes, let them sit for an hour, then drain and proceed—it's not quite as good as overnight soaking but it works in a pinch.
  • The rendered bacon fat is liquid gold; if you have extra, save it in a small jar in the fridge for cooking vegetables or eggs throughout the week.
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