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Black Eyed Pea Soup

Hearty black eyed peas and smokey bacon create a filling soup for the winter months.
Prep Time10 mins
Cook Time45 mins
Course: Soup
Cuisine: Soups, Stews, Chowders, Southern
Keyword: Lucky Food, New Years Traditions, winter soup
Servings: 8


  • 4 slices good smokey bacon cut in lardons
  • 1 cup yellow sweet onion diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 1 clove garlic minced
  • 1 splash white wine
  • 4 15 oz cans black eyed peas drained
  • 6 cups good chicken broth
  • 1 Pinch parsley and thyme
  • 2 bay leaves
  • 2 cups collard greens chiffonade
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Parmesan for garnish


  • Cook bacon lardons in a large medium high heat until fat is rendered and bacon is browned.
  • Add onion, carrot, celery and garlic. Saute over medium heat for 3-4 minutes until softened.
  • Splash about 1/4 cup white wine in the pot and cook until absorbed.
  • Add black eyed peas, chicken broth, herbs, collard greens, salt and pepper.
  • Reduce heat to medium low and simmer for 45 minutes.
  • Add heavy cream.
  • Serve with Parmesan and garlic bread.


For creamier soup, remove about half of the soup and blend.  return to pot, then add cream.