Spicy Black Eyed Pea Soup Recipe

A hearty Southern-inspired spicy black eyed pea soup packed with smoky spices, tender beans, and aromatic vegetables — perfect for comfort food nights or New Year’s traditions.

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Course: Main Dish, Soup

Cuisine: Comfort Food, Southern

Prep Time: 15

Cook Time: 40

Soaking Time: 8

Total Time: 8 55

Servings: servings

Calories: 240kcal

Cost: $10

Equipment

1 Dutch oven / Large stockpot Heavy-bottomed, 6-quart preferred
1 Wooden spoon Flat edge helps deglaze pot
1 Fine-mesh strainer For rinsing soaked peas
1 Sharp knife For chopping vegetables
1 Cutting board Stable surface for prep

Ingredients

2 cups dried black eyed peas Soaked overnight (or quick soak)
1 large yellow onion Diced
3 stalks celery Chopped
2 large carrots Diced
4 cloves garlic Minced
2 tablespoon olive oil
6 cups vegetable broth
1 teaspoon smoked paprika
½ teaspoon cayenne pepper Adjust to taste
1 teaspoon ground cumin
½ teaspoon chili powder
1 leaf bay leaf
1 teaspoon dried thyme
2 tablespoon tomato paste
1 whole jalapeño pepper Seeded & minced
2 teaspoon apple cider vinegar Add at the end
to taste salt & black pepper For seasoning
2 green onions Sliced, for garnish

Instructions

Sauté veggies (onion, celery, carrots) in olive oil until softened.
Add garlic and jalapeño, cook until fragrant.
Stir in tomato paste and cook for 1–2 minutes.
Toast spices (paprika, cayenne, cumin, chili, thyme) briefly.
Deglaze with vegetable broth.
Add soaked black eyed peas and bay leaf, bring to boil then simmer 40 minutes until tender.
Stir in vinegar, season with salt & pepper.
Garnish with sliced green onions and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition