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Cozy Black-Eyed Pea Soup for New Year’s Luck (Easy Recipe)

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A smoky, hearty black-eyed pea soup inspired by a cherished family recipe, perfect for New Year’s traditions. This easy soup comes together in about 45 minutes with canned peas or just over an hour with dried, and is packed with flavor from a two-step simmer and a splash of apple cider vinegar.

Ingredients

Scale
  • 1 tablespoon olive oil (or bacon fat)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • 1 pound dried black-eyed peas, sorted and rinsed (or three 15-ounce cans, drained and rinsed)
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 meaty ham hock or 2 smoked turkey wings (about 12 ounces total)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • Fresh parsley, chopped (for serving)
  • Hot sauce (for serving)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Prep the black-eyed peas (if using dried): Sort through the dried peas and discard any shriveled ones or small stones. Rinse them in a colander under cold water. Place them in a large bowl and cover with 3 inches of cold water. Let them soak overnight, or for at least 8 hours. If you’re short on time, use the quick-soak method: cover the peas with water, bring to a boil for 2 minutes, then remove from heat and let them sit for 1 hour. Drain and rinse before using.
  2. Sauté the aromatics: Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent. Add the minced garlic, smoked paprika, thyme, and cayenne (if using). Cook for 1 more minute until the garlic smells amazing.
  3. Add the main ingredients: Pour in the chicken broth and water, then add the soaked and drained black-eyed peas, the ham hock (or smoked turkey wings), bay leaf, salt, and pepper. Stir everything together and bring it to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour (for dried peas) or 20 minutes (for canned).
  4. Check for doneness: After 45 minutes, start checking the peas. They should be tender but still hold their shape. If they’re still a bit firm, continue simmering and check every 10 minutes.
  5. Remove the ham hock: Once the peas are tender, use tongs to carefully remove the ham hock (or turkey wings) from the pot. Set it on a cutting board to cool for a few minutes. When it’s cool enough to handle, pull the meat off the bone, discarding any fat, skin, and bones. Shred or chop the meat into bite-sized pieces and return it to the pot. Stir it in and let it warm through for 2 to 3 minutes.
  6. Finish with vinegar: Stir in the apple cider vinegar. Taste the soup and adjust the salt and pepper if needed.
  7. Serve and enjoy: Ladle the soup into bowls and top with fresh parsley and a few dashes of hot sauce if you like. Serve with cornbread or crusty bread for dipping.

Notes

For a vegetarian version, omit the ham hock and add 1 tablespoon of liquid smoke plus 2 teaspoons of smoked paprika. Use vegetable broth instead of chicken broth. The soup tastes even better the next day. If using canned black-eyed peas, skip the soaking and reduce simmering time to about 20 minutes.

Nutrition

Keywords: black-eyed pea soup, New Year's soup, lucky soup, Southern soup, cozy soup, ham hock soup, easy soup recipe

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