If you are craving something soulful, hearty, and truly comforting, you absolutely need to try this Creamy Black Eyed Peas and Bacon Soup Recipe. This dish blends tender black eyed peas with the smoky crunch of bacon, simmered slowly until all the flavors marry into a luscious, creamy soup that warms both your body and spirit. It’s a perfect bowl to savor on any chilly day or whenever you want a dish that feels like a big, delicious hug.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a key role in building the soup’s rich flavor and satisfying texture. Every element, from the smoky bacon to the aromatic herbs, layers depth and character into the bowl.
- Bacon (½ lb.): Provides a smoky, crispy element and flavorful fat for sautéing veggies.
- Dried black eyed peas (1 lb.): The heart of the soup, delivering tenderness and creaminess when cooked perfectly.
- Chicken or vegetable broth (4 cups): Forms the savory base for the soup, infusing the peas with depth.
- Yellow onion, diced (1 large): Adds sweetness and body when caramelized slowly.
- Garlic, minced (2 cloves): Brings aromatic warmth to the overall flavor profile.
- Water (2 cups): Helps adjust consistency and is essential during the simmering process.
- Bouquet Garni herb seasoning (1 tsp): A fragrant herbal blend that enriches the broth’s complexity.
- Italian seasoning (1 tsp): Adds a Mediterranean flair with its mix of dried herbs.
- Bay leaves (2): Infuse the soup with subtle, woodsy notes that linger pleasantly.
- Granulated sugar (1 tsp): Balances acidity and enhances the natural sweetness of the beans and vegetables.
- Kosher salt (2 tsp): Fundamental for seasoning and bringing out all flavors.
- Ground black pepper (¼ tsp): Offers gentle heat and complexity.
- Tabasco or other hot sauce (½-1 tsp): Adds a slight kick to brighten the soup’s richness.
- Apple cider vinegar (1 tbsp): Cuts through the creaminess with a pleasant tang.
- Chopped fresh parsley (for garnish): Adds fresh color and a hint of herbaceous brightness.
How to Make Creamy Black Eyed Peas and Bacon Soup Recipe
Step 1: Soak and Prep the Peas
Start by rinsing your black eyed peas carefully, removing any that look discolored or damaged. Plop them into a large pot with 4 cups of broth, bring it all to a boil for a couple of minutes, then cover and take it off the heat to soak for an hour. This soaking process hydrates the peas gently without losing any precious flavor in the liquid.
Step 2: Crisp up the Bacon
While the peas soak, chop your bacon into thin strips and cook them in a Dutch oven over medium heat until crispy and mouth-wateringly golden. Once done, transfer the bacon to a paper towel but don’t get rid of that bacon fat! It’s pure magic for sautéing your onions and garlic later on.
Step 3: Build Your Flavor Base
Now in that same pot with the bacon fat, toss in your diced onions and cook until they turn translucent and soft, releasing their natural sweetness. Stir in the minced garlic for just about 30 seconds to prevent burning but bring out its aromatic essence.
Step 4: Deglaze and Season
Pour in water slowly while scraping the bottom of the pan to lift all those browned little bits of flavor. Add your bouquet garni, Italian seasoning, bay leaves, sugar, salt, pepper, hot sauce, and the apple cider vinegar. Let this flavorful mix simmer gently for about 10 minutes to meld the flavors together. Then remove it from heat until your peas are ready.
Step 5: Combine and Simmer
Once the peas have softened after soaking for about an hour, add them along with their soaking broth to your onion seasoning mixture. Bring everything back to a boil, then lower the heat and add almost all but 3 tablespoons of your reserved crispy bacon strips. Let the soup simmer with the lid on for 1 to 1½ hours, stirring occasionally. This slow simmer transforms the black eyed peas into soft, creamy bites that soak up every flavor note beautifully.
Step 6: Serve and Garnish
It’s time to ladle out your dream bowl of soup! Sprinkle the last bit of crispy bacon over the top along with freshly chopped parsley. This finishing touch adds that perfect contrast between rich creaminess and smoky crunch.
How to Serve Creamy Black Eyed Peas and Bacon Soup Recipe
Garnishes
A little crisp bacon and fresh parsley on top are fantastic, but you can also add a dollop of sour cream for extra creaminess or some finely chopped scallions to brighten it up. Each garnish adds another layer of texture and flavor that makes every spoonful exciting.
Side Dishes
This soup pairs beautifully with crusty bread or buttery cornbread, perfect for soaking up every last bit. A simple mixed green salad dressed with lemon vinaigrette balances the richness and rounds out the meal delightfully.
Creative Ways to Present
For a fun twist, serve this creamy black eyed peas and bacon soup recipe in hollowed-out bread bowls or small cast iron skillets for an inviting rustic touch. Presentation can elevate the homey vibe and make the meal feel extra special when sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well! Just transfer any leftovers into an airtight container and refrigerate for up to 4 days. The flavors will actually deepen with time, making every subsequent serving taste even better.
Freezing
If you want to freeze the soup, cool it completely before portioning it out in freezer-safe containers. It holds up nicely in the freezer for 2 to 3 months, making it a perfect make-ahead meal to pull out when you need cozy comfort fast.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. If it has thickened too much in the fridge or freezer, just add a splash of broth or water to loosen it back to that perfect creamy consistency.
FAQs
Can I use canned black eyed peas instead of dried?
You can, but the texture and flavor will be slightly different. Canned peas are already cooked, so add them later in the cooking process to avoid mushiness. I recommend starting with dried for the best creamy results.
What can I substitute for bacon if I want a vegetarian version?
Try smoked paprika or liquid smoke to replicate that smoky flavor, and sauté mushrooms or smoked tofu cubes for texture. Using vegetable broth will keep it vegetarian-friendly while still delicious.
Is this soup spicy because of the hot sauce?
The hot sauce adds just a subtle warmth and brightness, not overwhelming heat. You can adjust the amount to your preference or omit it completely if you want a milder dish.
Can I make this soup in a slow cooker?
Absolutely! After soaking the peas, transfer all ingredients to the slow cooker and cook on low for 6 to 8 hours until peas are tender. Just crisp your bacon on the stove before adding it or sprinkle it on top as garnish.
Why is apple cider vinegar added to the soup?
The vinegar balances the creaminess and richness with a bit of acidity, which really lifts the flavors and keeps the dish from feeling too heavy. It’s a little secret ingredient that makes the soup taste bright and harmonious.
Final Thoughts
This Creamy Black Eyed Peas and Bacon Soup Recipe is a true showstopper that turns humble ingredients into a soul-satisfying feast. The amazing blend of smoky, creamy, and herbal flavors will make it a staple in your kitchen. I encourage you to make it soon, share it with loved ones, and enjoy every comforting spoonful that feels like a warm embrace on a plate.
Print
Creamy Black Eyed Peas and Bacon Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 to 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern United States
Description
This hearty Black Eyed Peas recipe features tender peas simmered with smoky bacon, aromatic herbs, and a touch of heat from hot sauce. Perfect as a comforting main dish or a flavorful side, the slow-cooked peas absorb a rich blend of seasonings and savory broth, garnished with crispy bacon and fresh parsley for added texture and freshness.
Ingredients
Proteins
- ½ lb. bacon
- 1 lb. dried black-eyed peas
Liquids & Broths
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 tbsp apple cider vinegar
Vegetables & Aromatics
- 1 large yellow onion, diced
- 2 garlic cloves, minced
Herbs & Seasonings
- 1 tsp Bouquet Garni herb seasoning
- 1 tsp Italian seasoning
- 2 bay leaves
- 1 tsp granulated sugar
- 2 tsp kosher salt
- ¼ tsp ground black pepper
- ½–1 tsp Tabasco or other hot sauce
Garnish
- Chopped fresh parsley
Instructions
- Prepare and soak peas: Rinse the black-eyed peas, discarding any damaged or dark ones. Place them in a large pot with 4 cups of broth, bring to a boil for 2 minutes, then cover and remove from heat. Let the peas soak for 1 hour without lifting the lid or draining.
- Cook bacon: Slice bacon into ¼-inch strips and cook in a large Dutch oven over medium heat until crisp. Remove bacon and drain on paper towels, leaving the rendered fat in the pot.
- Sauté aromatics: Add diced onion to the Dutch oven and cook until translucent. Lower heat to low, add minced garlic, and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Deglaze and season: Pour in water slowly while scraping the bottom of the pot to release browned bits. Add Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Simmer on low for about 10 minutes, then remove from heat and wait for the peas to soften.
- Combine peas and simmer: After about 1 hour when the peas have softened, add them along with the soaking broth to the onion mixture. Bring to a boil, reduce heat to low, add all but 3 tablespoons of the crispy bacon, cover, and simmer for 1 to 1½ hours or until peas are tender. Stir every 20 minutes to prevent sticking. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle the black-eyed peas into bowls, garnish with the reserved crispy bacon and chopped fresh parsley. Enjoy the warm, flavorful dish.
Notes
- Soaking the peas after a brief boil helps reduce cooking time and improves texture.
- Use chicken or vegetable broth based on preference or dietary needs.
- Adjust hot sauce to your preferred level of spiciness.
- Stirring every 20 minutes while simmering prevents the peas from sticking to the Dutch oven and burning.
- Leftovers can be refrigerated for up to 4 days and reheat well.
