blackeye peas

Spicy Creole Black-Eyed Peas

olive oil

sweet onion, finely diced

garlic,

chicken broth

tomatoes and green chilies

Tony Chachere’s Original Creole Seasoning

pork

In a large pot or dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.

Add the broth, Tony Chachere&#39;s Bloody Mary Mix, peas, undrained tomatoes, Tony Chachere’s Original Creole Seasoning, and smoked meat. Stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook, sitting occasionally, for about 1 to 1 1/2 hours or until the peas are tender. Add additional broth if needed. If desired, remove the meat, shred, and return to the pot. Add additional Tony Chachere’s Original Creole Seasoning to taste. Allow to rest about 10 minutes before serving.

Southern Hoppin' John

vegetable oil (or bacon grease)

onion,

celery,

unsalted chicken broth

tomatoes

black-eyed peas

salt

rice

In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender - about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.

Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.

While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice - mixing together if desired.

This cozy, comforting blackeye peas soup is so flavorful with bacon, ham, and lots of veggies simmered in a perfectly spiced broth, a true taste of the South.  It is a great way to welcome in the New Year.

Quick and Easy Blackeye Pea Soup

oz peas

bacon

pre-cooked smoked ham (226 g.)

onion

large bell pepper

celery (chopped)

carrot (diced)

garlic (chopped)

collard greens (chopped)

paprika

garlic powder

onion powder

thyme

oregano

red pepper flakes (optional if you like it spicy)

bay leaves

Salt and pepper

apple cider vinegar (optional)

For Serving. Fresh chopped parsley (red pepper flakes)

Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.

Add smoked ham, onion, peppers, carrots, and celery. Cook for 5 minutes, or until the vegetables are softened.

Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.

Add the collard greens and stir. Cook for 2-3 minutes.

Add the spices and stir, then pour in the chicken broth, along with the bay leaves and salt and pepper to taste.

Add the drained and rinsed black-eyed peas to the pot.

Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally.

Skim any fat from the surface.

Stir in apple cider vinegar and adjust for salt and pepper.

Serve in bowls and garnish with fresh chopped parsley and red pepper flakes.

This is the best blackeyed pea soup we have ever made!  We will be making it at every New Year celebration going forward and also many times throughout the year.

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Top Tags

Spicy Creole Black-Eyed Peas

Southern Hoppin' John

Quick and Easy Blackeye Pea Soup

Top 3 blackeye peas recipes from across the web

The most viewed blackeye peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Creole Black-Eyed Peas

Southern Hoppin' John

Quick and Easy Blackeye Pea Soup

The most viewed blackeye peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine