If you’re craving a hearty, soulful meal that warms you from the inside out, this Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe is calling your name. It’s a delicious blend of smoky bacon, tender black eyed peas, and vibrant kale all swimming in a richly spiced broth with just the right touch of heat. Perfect for cozy nights or when you want to bring something wholesome and comforting to the table, this soup is a celebration of flavors and textures that never disappoints.
Ingredients You’ll Need
The magic of this Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe lies in its simple yet essential ingredients. Each one plays a critical role, whether it’s building the flavor base, adding depth and texture, or brightening the dish with color and nutrition.
- ½ pound dried black eyed peas (soaked): These creamy beans are the heart of the soup, offering a wonderfully earthy and tender bite.
- 6 slices bacon: Adds incredible smoky richness and a satisfying crunch when crisped.
- ½ cup onion (chopped): Provides a sweet and savory base that softens as it cooks.
- 3 garlic cloves (minced): Injects a punch of aromatic flavor that complements every spoonful.
- 1 cup carrots (chopped): Brings subtle sweetness and a gentle crunch.
- 1 cup celery (chopped): Adds a fresh, slightly peppery note that balances the richness.
- 14 ounce can diced tomatoes: Offers acidity and a vibrant color pop that lifts the dish.
- 4 cups chicken broth: The savory liquid foundation that melds all ingredients beautifully.
- 2 ½ teaspoons sea salt: Enhances every flavor without overpowering.
- 1 ½ teaspoons black pepper: Adds warmth and a subtle bite.
- 1 ½ teaspoons cumin: Brings a smoky, earthy depth that complements the bacon.
- 2 ½ teaspoons chili powder: Provides a lively, spicy kick that keeps things exciting.
- 2 cups kale (chopped): Packs in color, texture, and hearty greens that soften delicately in the soup.
How to Make Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe
Step 1: Cook the bacon
Begin by sautéing the bacon slices in a large lidded pot over medium high heat. Cooking the bacon first lets its smoky fat infuse the pot, making every bite richer. Once golden and crisp, transfer the bacon onto a plate and set it aside for later. This step is your flavor jackpot.
Step 2: Save the bacon grease
Pour off the excess bacon fat into a container for safe disposal once it cools, but be sure to leave about one tablespoon of that glorious bacon grease in the pot. This reserved grease will act as your cooking fat, adding an irresistible depth to the veggies as they soften.
Step 3: Sauté onion and garlic
Add chopped onion to the bacon grease and sauté for about two minutes until the onion begins to soften and turn translucent. Then, toss in the minced garlic and cook for another minute. This aromatic duo creates the flavorful foundation that will make your soup sing.
Step 4: Add the carrots and celery
Next, incorporate the chopped carrots and celery into the pot. These vegetables bring subtle sweetness and crunch that balance the smoky and spicy notes. Sauté them with the onion and garlic for an additional minute or two to start melding those wonderful flavors.
Step 5: Combine broth, tomatoes, spices, and black eyed peas
Pour in the diced tomatoes with their juices, chicken broth, soaked black eyed peas, sea salt, black pepper, cumin, and chili powder. Stir everything well so the spices evenly coat the ingredients, setting the stage for your soup’s rich and complex personality.
Step 6: Simmer the soup
Bring the mixture to a boil, allowing it to bubble energetically for five minutes. Then, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for one full hour. This slow cooking softens the black eyed peas to perfect tenderness and lets all the flavors deepen and marry beautifully.
Step 7: Finish with bacon and kale
After the hour is up, remove the lid. Crumble the reserved cooked bacon into the soup, adding bursts of smoky goodness. Toss in the chopped kale and stir it through; the kale will wilt slightly but keep its lovely texture. This final step adds layers of freshness and heartiness you don’t want to miss.
Step 8: Adjust seasoning and serve
Give your soup a final taste and season with additional salt and pepper if needed. Ladle steaming bowls of this soul-satisfying Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe, and prepare to enjoy every nourishing mouthful.
How to Serve Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe
Garnishes
Sprinkle chopped fresh parsley or cilantro on top to add a burst of bright herbal freshness. A dollop of sour cream or Greek yogurt can bring soothing creaminess that balances the spicy kick splendidly. For an extra touch of warmth, a few red pepper flakes dusted over the top are perfect.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or freshly baked cornbread to soak up every bit of that flavorful broth. A simple green salad with a citrus vinaigrette can lighten the meal and provide a crisp contrast, making for a well-rounded and satisfying dining experience.
Creative Ways to Present
Serve this soup in charming bread bowls for a rustic, cozy feel that’s sure to impress at any gathering. For a fun twist, offer individual servings in small ramekins as part of a tapas-style dinner. You might even top it with crispy fried shallots or toasted pumpkin seeds for an added textural surprise.
Make Ahead and Storage
Storing Leftovers
Store leftover Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe in an airtight container in the refrigerator. It will stay fresh and tasty for up to 4 days. The flavors tend to deepen overnight, making it even better the next day.
Freezing
This soup freezes beautifully! Divide into portion-sized airtight containers or heavy-duty freezer bags and freeze for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy that comforting bowl again.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems thick, add a splash of broth or water to loosen it. Microwave reheating also works well—just keep an eye on it to prevent boiling over.
FAQs
Can I use canned black eyed peas instead of dried?
Absolutely! If you’re short on time, canned black eyed peas are a great shortcut. Just rinse and drain them well, then add them later in the cooking process to avoid overcooking and mushiness.
Is it possible to make this soup vegetarian?
Definitely. Leave out the bacon and use vegetable broth instead of chicken broth. You can add a drizzle of smoked paprika or a splash of liquid smoke for that smoky flavor that bacon brings.
How spicy is this soup?
The chili powder adds a nice warmth but not intense heat. If you prefer it milder, reduce the chili powder slightly, or if you love spice, add a pinch of cayenne or chopped fresh chili peppers.
Can I substitute kale with another green?
Yes! Collard greens, spinach, or Swiss chard are wonderful alternatives. Just add them towards the end of cooking, similar to the kale, so they wilt nicely without losing texture.
What’s the best way to soak dried black eyed peas?
Rinse them well and soak in plenty of water overnight or for at least 6–8 hours. This rehydrates the peas and helps with even cooking and digestibility. Quick soak method—boil for 5 minutes, then cool and soak for 1 hour—works well too.
Final Thoughts
I can’t recommend this Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe enough if you want something that feels like a warm hug in a bowl. It’s so rich in flavor and texture with every ingredient playing its part perfectly. Whether you’re cooking for family, friends, or yourself, this soup becomes an instant favorite that you’ll find yourself coming back to again and again. Give it a try—and prepare to fall in love with soup all over again!
Print
Black Eyed Pea Soup with Bacon, Kale, and Spicy Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9.9 cups (approximately 4 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
- Diet: Low Fat
Description
This hearty Black Eyed Pea Soup is a comforting and flavorful dish featuring tender black eyed peas simmered with smoky bacon, fresh vegetables, and warming spices. The addition of kale adds a nutritious boost, making it a perfect meal for cooler days or when you need a satisfying, protein-rich soup.
Ingredients
Legumes and Meat
- ½ pound dried black eyed peas (soaked)
- 6 slices bacon
Vegetables
- ½ cup onion (chopped)
- 3 garlic cloves (minced)
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 14 ounce can diced tomatoes
- 2 cups kale (chopped)
Liquids and Spices
- 4 cups chicken broth
- 2 ½ teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons cumin
- 2 ½ teaspoons chili powder
Instructions
- Cook the bacon: In a large lidded pot over medium-high heat, sauté the bacon slices until crisp. Once cooked, remove the bacon and place it on a plate, setting it aside for later use.
- Prepare the bacon grease: Carefully pour off the excess bacon grease into a container to dispose of after it cools, leaving about one tablespoon of grease in the pot to cook the vegetables.
- Sauté onions and garlic: Add the chopped onion to the reserved bacon grease and sauté for about 2 minutes until the onion starts to soften. Add the minced garlic and cook for another minute until fragrant.
- Add carrots and celery: Stir in the chopped carrots and celery, and sauté the mixture for an additional 1-2 minutes to meld the flavors.
- Add remaining ingredients: Pour the diced tomatoes, chicken broth, soaked black eyed peas, sea salt, black pepper, cumin, and chili powder into the pot. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil and let it boil for 5 minutes. Then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour until the peas are tender and flavors are well developed.
- Finish the soup: Remove the lid, crumble the reserved bacon into the soup, and add the chopped kale. Stir well so the kale softens slightly in the hot soup.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, ladling the soup into bowls.
Notes
- Soaking the dried black eyed peas overnight or for at least 6 hours will ensure they cook evenly and reduce cooking time.
- To make the recipe vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
- Leftover soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
- Add a squeeze of fresh lemon juice before serving for a bright, fresh twist.
- Adjust chili powder to taste depending on your preferred spice level.
