Black-Eye Pea Soup Recipe

Name: Black-Eye Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. black eye peas, dry; 1/4 lb. bacon, diced; 1 medium onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 2 c. kale, chopped; 1 tsp. garlic, minced; 3 c. chicken broth; 4 c. water; dash hot sauce; 1 Tbsp. parsley, chopped; salt and pepper to taste; 1 oz. cream sherry

Servings: persons

1/2 lb. black eye peas, dry
1/4 lb. bacon, diced
1 medium onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 c. kale, chopped
1 tsp. garlic, minced
3 c. chicken broth
4 c. water
dash hot sauce
1 Tbsp. parsley, chopped
salt and pepper to taste
1 oz. cream sherry

1
Soak peas in water overnight.
2
Brown bacon in soup pot.
3
Add onion, carrots and celery.
4
Cook until just soft. Add garlic and kale.
5
Cook one minute longer.
6
Add the broth and water.
7
Drain peas and add to pot.
8
Add hot sauce, seasonings and parsley. Bring to a boil, reduce heat and simmer 90 minutes (or until peas are soft.)
9
Add sherry, stir and serve hot.
10
Crusty french bread goes well or croutons sprinkled lightly on top.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb. black eye peas, dry, 1/4 lb. bacon, diced, 1 medium onion, diced, 2 medium carrots, peeled and diced, and more.

Yes, Black-Eye Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eye Pea Soup

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