Southern Black-Eyed Pea Soup with Smoked Ham

If you like to start the new year with black-eyed peas, this Black-Eyed Pea Soup is a warm, comforting way to celebrate. In many Southern homes, eating black-eyed peas on New Year’s Day is a long-standing tradition believed to bring good luck and prosperity. I grew up with that tradition and still make black-eyed peas every New Year. This year I’m enjoying them as a hearty soup that’s great for sharing.

Black-Eyed Pea Soup in a white serving bowl. Spoon resting in bowl. Towel tucked into the bottom corner and plates and cups scattered around.

This soup balances tender black-eyed peas with fragrant aromatics, a touch of spice, and savory diced ham. It makes a large pot, perfect for feeding a crowd or for storing leftovers to enjoy throughout the week. If you like, portion jars to give to friends and family as a simple, thoughtful gift of comfort and good wishes for the year ahead.

Close-up of Black-Eyed Pea Soup in bowl with spoon tucked into it.

Black-Eyed Pea Soup Ingredients

2 tbsp extra virgin olive oil
1 cup diced red bell pepper (or 1 medium)
1 cup diced carrot (or 1 large)
1½ cups diced yellow onion (or 1 small)
4 cloves garlic, minced
½ cup seeded and finely diced jalapeño (or 1 large jalapeño)
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
2 cups diced, cooked ham
24 oz pre-soaked black-eyed peas* (see Note)
8 cups chicken broth
2 tsp chili powder
1 tsp ground cumin
1 bay leaf
4 cups kale, stems removed and loosely chopped

Step-by-Step Instructions

Step One: Sauté the Aromatics

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion, red bell pepper, carrot, minced garlic, jalapeño, and a pinch of salt and pepper. Sauté, stirring occasionally, until the vegetables are tender and fragrant, about 5–7 minutes.

Step Two: Add the Ham

Stir in the diced cooked ham and cook for another 2 minutes to warm the meat and develop flavor.

Ham sautéing in veggie mixture in dutch oven.

Step Three: Simmer the Peas

Add the pre-soaked black-eyed peas, chicken broth, chili powder, ground cumin, and bay leaf. Stir to combine, bring the pot to a boil, then reduce the heat so the soup barely simmers. Cover and cook until the peas are very tender, about 1½ hours. If you’re using dried peas that were soaked overnight, cooking time is similar; check for tenderness as you go.

Broth pouring into soup base in dutch oven.

Step Four: Finish with Kale

When the peas are tender, stir in the chopped kale and cook until it wilts and becomes tender, about 3–5 minutes. Taste and adjust seasoning with additional salt and pepper if needed—how much you add will depend on the saltiness of the ham you used.

Step Five: Serve

Remove and discard the bay leaf. Ladle the soup into bowls and serve hot. This soup pairs nicely with crusty bread or cornbread for soaking up the flavorful broth.

Close up of Black-Eyed Pea Soup in white bowl.

Recipe Details

Total time: about 1 hour 30 minutes. Serves: 8 people.

Recipe FAQs

What type of black-eyed peas should I use?

Pre-soaked black-eyed peas are convenient and work well here; many grocery stores carry them in the refrigerated section. If you only have dried peas, pre-soak them by covering with at least 2 inches of water in a bowl and letting them soak for at least 6 hours or overnight. Drain before cooking.

Can I make this soup in advance?

Yes. The flavors often deepen after resting. Store cooled soup in the refrigerator and reheat gently on the stove. The peas may absorb some broth in the fridge, so add extra broth when reheating if you prefer a thinner consistency.

Notes and Storage Tips

*If you can’t find pre-soaked black-eyed peas, use dried peas but be sure to pre-soak them as noted above. Properly soaked peas will cook more evenly.

Freezing: Let the soup cool completely before transferring to airtight containers or freezer bags. Leave room for expansion, label and date, then freeze. To thaw, move a container to the refrigerator overnight or use the microwave defrost setting. Reheat on the stovetop over medium heat until simmering, or microwave in intervals stirring between heats.

If reheated soup seems too thick because the peas absorbed liquid, stir in 1–2 cups of additional broth to reach your desired consistency. Taste and adjust seasonings after adding more liquid.

Author

Recipe adapted from Alex Snodgrass.

Whether you cherish the Southern tradition or simply love a nourishing, flavorful bowl of soup, this Black-Eyed Pea Soup is a satisfying way to celebrate the new year or warm up on any cool day. Wishing you good health and prosperity—enjoy!