Black-Eyed Peas and Bacon

The smell of bacon rendering in a cold kitchen on a January morning is something I look forward to all year. My grandmother never measured anything when making this soup, she just knew by smell when the vegetables had softened enough in the bacon drippings. I've spent years trying to capture that same smoky depth she achieved without writing anything down. This black-eyed pea soup became my New Year's Day tradition after she taught me, though now I make it whenever the temperature drops below forty degrees.

Last winter, my neighbor came over shoveling snow and I ladled out bowls of this soup while steam fogged up the kitchen windows. She sat at my counter asking for the recipe, surprised that something so comforting came from humble ingredients and patience rather than technique. Now she texts me every time she makes it, usually with some small variation she discovered, like adding a splash of vinegar or extra paprika.

Ingredients

• Smoked bacon: The rendered fat becomes the flavor base for everything else, so choose quality smoked bacon with good marbling
• Dried black-eyed peas: Soaking them overnight ensures even cooking, though canned work in a pinch with slightly adjusted timing
• Yellow onion, carrots, and celery: This aromatic trio softened in bacon fat creates the savory foundation that holds the whole soup together
• Garlic: Add it after the vegetables soften so it blooms in the hot fat without turning bitter
• Low-sodium chicken broth: Starting with less salt lets you control the seasoning since the bacon adds significant salinity
• Bay leaf and dried thyme: These herbs simmer into the background, adding subtle depth without competing with the smoky bacon flavor
• Smoked paprika: Reinforces the bacon's smokiness and gives the broth its appetizing reddish hue
• Fresh parsley: Sprinkled on top, it cuts through the richness and adds a bright finish to each bowl

Instructions

Cook the bacon until crisp:

Dice the bacon into small pieces and cook in your soup pot over medium heat until the fat renders and the bacon becomes golden and crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve it for garnish, leaving all that precious rendered fat behind in the pot.

Soften the vegetables in bacon fat:

Add the chopped onion, diced carrots, and celery to the hot bacon fat and cook them gently until they soften and the onion turns translucent, about 5 or 6 minutes. Stir in the minced garlic and let it cook for just 1 minute until it becomes fragrant.

Simmer the soup base:

Pour in the soaked black-eyed peas, chicken broth, bay leaf, dried thyme, smoked paprika, and black pepper. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer gently until the peas are tender and the flavors have melded together, about 30 to 35 minutes for soaked dried peas or 20 minutes for canned.

Season and finish with toppings:

Fish out and discard the bay leaf, then taste the broth and add salt only if needed since the bacon has already contributed significant salinity. Ladle the hot soup into bowls and generously sprinkle each portion with the reserved crispy bacon and chopped fresh parsley.

Save

This soup has become my go-to when friends need bringing meals during tough times. There is something about a pot of soup, made with care and simple ingredients, that says you are loved without demanding anything in return.

Making It Your Own

Sometimes I add a handful of chopped collard greens or kale during the last 10 minutes of simmering, letting them wilt into the broth. The greens absorb all that smoky flavor and add nutrition without changing the character of the soup.

The Bread Question

Cornbread is the traditional Southern pairing, but a crusty sourdough works beautifully for soaking up the broth. I have also served it over steamed white rice when I need something more substantial, which stretches the soup to feed even more people.

Timing And Prep

Everything happens in one pot, which means less cleanup and more time enjoying the soup. The active cooking time is minimal, most of the work happens hands-free while the soup simmers and fills your kitchen with incredible smells.

• Soak dried peas the night before to keep the total cooking time under an hour
• Cook the bacon while you chop the vegetables to work efficiently
• Make this soup a day ahead, the flavors only get better with time in the refrigerator

Save

There is nothing quite like sitting down to a bowl of this soup while rain taps against the windows, knowing there is plenty left for tomorrow.

Recipe FAQ

→ Can I use canned black-eyed peas instead of dried?

Yes, you can substitute 3 cans of black-eyed peas that have been rinsed and drained. Reduce the simmering time to 20 minutes since canned peas are already tender.

→ How do I make this vegetarian?

Omit the bacon and use vegetable broth instead of chicken broth. Add a dash of liquid smoke to maintain the smoky flavor profile that bacon typically provides.

→ Can I freeze this soup?

Absolutely. This soup freezes well for up to 3 months. Let it cool completely before transferring to airtight containers. Thaw overnight in the refrigerator before reheating.

→ What should I serve with this soup?

Cornbread or crusty bread are classic accompaniments. The soup also pairs well with a simple green salad or roasted vegetables for a complete meal.

→ Can I add other vegetables?

Yes, chopped collard greens or kale can be added during the last 10 minutes of simmering. Diced potatoes or bell peppers also work well in this soup.

→ Do I need to soak the black-eyed peas?

If using dried peas, soak them overnight in plenty of water. This ensures even cooking and reduces simmering time. If you're short on time, canned peas are a convenient alternative.