Southern Black-Eyed Peas Soup with Bacon and Ham Hocks
A hearty Southern-style soup featuring tender black-eyed peas simmered with smoky bacon and ham hocks in seasoned chicken broth. Loaded with aromatic vegetables like onions, bell peppers, and celery, plus nutritious collard greens, this comforting bowl delivers rich, savory flavors with every spoonful. The combination of paprika, thyme, and oregano creates a classic Southern seasoning profile, while optional apple cider vinegar adds a subtle tang. Perfect for cold weather meals or when you want a satisfying, protein-rich dish that captures authentic Southern comfort food traditions.
Ingredients
- 1 pound black-eyed peas, dried
- ½ pound bacon, chopped
- ½ pound ham hockssmoked turkey leg1:1
leaner protein option
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, chopped
- 2 cups collard greens, choppedkale or spinach1:1
milder greens flavor
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes(optional)
- 6 cups chicken broth
- 1 bay leaves
- salt
- black pepper
- 1 tablespoons apple cider vinegar(optional)
- fresh parsley, chopped, for serving
- red pepper flakes, for serving
Instructions
- 1
Sort dried black-eyed peas to remove debris, rinse, then soak in cold water for 2-3 hours or quick-soak by boiling 1 minute then covering for 1 hour
- 2
Cook bacon in large pot over medium heat until slightly crispy
- 3
Add ham hocks, onion, bell pepper, and celery, cooking until vegetables soften
- 4
Stir in garlic and cook until fragrant
- 5
Add collard greens and cook briefly while stirring
- 6
Mix in all spices, then pour in chicken broth and add bay leaves, salt, and pepper
- 7
Drain soaked peas and add to pot
- 8
Bring to boil, then reduce heat and simmer covered until peas reach desired tenderness
- 9
Remove ham hocks and bay leaves, pick meat from bones and return to pot, skim surface fat
- 10
Stir in apple cider vinegar and adjust seasoning
- 11
Serve garnished with fresh parsley and red pepper flakes
Tips
For spicier soup, substitute jalapeño or serrano peppers for bell pepper and increase red pepper flakes to taste.
Simmer longer for creamier texture as peas break down naturally, or mash some peas against pot side for thicker consistency.
Ham hocks size affects cooking time - larger pieces need longer simmering to become tender and release maximum flavor.
Good to Know
Refrigerate covered up to 4 days. Soup thickens when cold, thin with broth when reheating.
Can be made 1-2 days ahead. Flavors improve with time. Reheat gently and adjust liquid as needed.
Serve hot with cornbread or crusty bread. Provide hot sauce on the side for extra heat.
Common Mistakes
Don't skip soaking peas to avoid uneven cooking and longer cooking times
Remove bay leaves before serving to prevent choking hazard
Skim fat from surface for cleaner, less greasy final soup
Substitutions
leaner protein option
milder greens flavor
FAQ
Can I use canned black-eyed peas instead of dried?
Yes, use 3-4 cans drained and rinsed. Add them in the last 10-15 minutes of cooking to prevent them from becoming mushy since they're already tender.
What if I don't have ham hocks?
Substitute with smoked turkey legs, ham bone, or add extra bacon. You can also use liquid smoke for smoky flavor without the meat.
How long does this soup keep in the refrigerator?
Store covered in refrigerator for up to 4 days. The soup will thicken as it sits, so add broth when reheating to reach desired consistency.