21 Delicious Black-Eyed Peas Soup Recipes for Every Taste

Black-eyed peas are a versatile and nutritious ingredient, packed with protein, fiber, and essential vitamins.

Traditionally associated with Southern comfort food and New Year’s good luck, black-eyed peas can be transformed into soups that range from hearty and smoky to spicy and exotic.

Whether you crave a classic Southern-style soup with ham hock, a tropical Caribbean coconut version, or a vibrant Mediterranean-inspired recipe, black-eyed peas offer endless possibilities for warming, satisfying meals.

In this post, we’ve curated 21 black-eyed peas soup recipes that will inspire your next cooking adventure.

Each recipe has its own unique twist—whether it’s infused with spices, herbs, vegetables, or international flavors, these soups are sure to delight your taste buds and keep you nourished.

21 Delicious Black-Eyed Peas Soup Recipes for Every Taste

From Southern classics to exotic international twists, these 21 black-eyed peas soup recipes are more than just meals—they’re a celebration of flavor, nutrition, and comfort.

Whether you prefer smoky, spicy, creamy, or tangy soups, there’s a recipe here for every palate.

Dive into these soups to nourish your body and warm your soul, and don’t be afraid to experiment by adding your own favorite ingredients or spices.

Southern Style Black-Eyed Peas Soup

This classic Southern black-eyed peas soup is hearty, comforting, and full of flavor.

Slow-cooked with smoky ham, fresh vegetables, and aromatic herbs, it’s perfect for chilly evenings or as a soul-satisfying meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups chicken or vegetable broth
• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 smoked ham hock or 1 cup diced smoked ham
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Optional garnish: chopped parsley or green onions

Instructions:

1. Drain and rinse the soaked black-eyed peas. Set aside.
2. In a large soup pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened.
3. Add garlic and cook for another minute, stirring frequently to prevent burning.
4. Stir in smoked paprika, thyme, and black-eyed peas. Mix well.
5. Add broth and the smoked ham hock. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until peas are tender.
6. Remove the ham hock, shred the meat, and return it to the soup. Discard the bone.
7. Add salt and black pepper to taste. Simmer for an additional 10 minutes.
8. Serve hot, garnished with chopped parsley or green onions if desired.

This Southern black-eyed peas soup is rich, smoky, and deeply satisfying, perfect as a main dish or paired with cornbread for a traditional Southern meal.

Spicy Black-Eyed Peas and Tomato Soup

A vibrant twist on traditional black-eyed peas soup, this version incorporates tomatoes, chili peppers, and warm spices for a bold, slightly spicy flavor that warms you from the inside out.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Juice of ½ a lime
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño for 5 minutes until fragrant.
3. Add cumin, smoked paprika, and cayenne pepper. Stir for 1 minute.
4. Add black-eyed peas, diced tomatoes with juice, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This spicy black-eyed peas and tomato soup offers a zesty, lively flavor that’s perfect for fans of bold, warming soups.

It pairs beautifully with a slice of crusty bread.

Creamy Coconut Black-Eyed Peas Soup

A smooth, creamy, and slightly sweet soup that blends black-eyed peas with coconut milk and aromatic spices.

This version has a tropical flair while maintaining the comforting heartiness of classic black-eyed peas soup.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant and soft, about 5–6 minutes.
3. Stir in turmeric, cumin, and coriander. Cook for 1 minute.
4. Add black-eyed peas and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Stir in coconut milk and simmer for an additional 10 minutes.
6. Blend slightly with an immersion blender for a creamier texture, leaving some beans whole for texture.
7. Add lemon juice and season with salt and pepper.
8. Serve warm, garnished with fresh cilantro or parsley.

This creamy coconut black-eyed peas soup is exotic, comforting, and lightly spiced, offering a unique twist on a traditional favorite that will delight your taste buds.

Caribbean Black-Eyed Peas Soup with Coconut and Scotch Bonnet

This Caribbean-inspired black-eyed peas soup is rich, spicy, and aromatic.

Infused with coconut milk, fresh herbs, and a touch of heat from Scotch bonnet peppers, it’s a flavorful twist on the classic.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 can (14 oz) coconut milk
• 5 cups vegetable or chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 Scotch bonnet pepper, whole (remove before serving for milder spice)
• 1 teaspoon thyme
• 1 teaspoon allspice
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish
• Juice of ½ lime

Instructions:

1. Drain and rinse the black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until soft, about 5–7 minutes.
3. Add thyme and allspice; stir for 1 minute until fragrant.
4. Add black-eyed peas, broth, coconut milk, and Scotch bonnet pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours, until peas are tender.
5. Remove the Scotch bonnet pepper before serving. Adjust seasoning with salt and pepper.
6. Stir in lime juice for a fresh, bright flavor.
7. Serve hot, garnished with fresh cilantro or parsley.

This Caribbean black-eyed peas soup is creamy, spicy, and full of tropical flavors—perfect for a comforting meal with a sunny twist.

Italian Black-Eyed Peas and Vegetable Minestrone

A hearty Italian-inspired minestrone soup featuring black-eyed peas, vegetables, and Italian herbs.

This wholesome soup is perfect for a light yet filling meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 zucchini, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Freshly grated Parmesan or nutritional yeast for garnish
• Fresh basil leaves for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. In a large soup pot, heat olive oil over medium heat. Sauté onion, garlic, carrot, and celery for 5–7 minutes.
3. Add oregano, basil, and red pepper flakes. Stir for 1 minute.
4. Add black-eyed peas, diced tomatoes, zucchini, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan or nutritional yeast.

This Italian black-eyed peas minestrone is a colorful, healthy, and satisfying soup full of rich flavors and comforting textures.

Smoky Chipotle Black-Eyed Peas Soup

This smoky, slightly spicy black-eyed peas soup combines chipotle peppers, tomatoes, and cumin for a bold and flavorful soup.

Perfect for a cozy dinner with a kick.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 chipotle pepper in adobo sauce, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro or avocado slices for garnish
• Juice of ½ lime

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a large soup pot over medium heat. Sauté onion and garlic for 5 minutes until soft and fragrant.
3. Add smoked paprika, cumin, and chopped chipotle pepper. Stir for 1 minute.
4. Add black-eyed peas, diced tomatoes, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Adjust seasoning with salt, pepper, and lime juice.
6. Serve hot, garnished with fresh cilantro or avocado slices.

This smoky chipotle black-eyed peas soup is bold, flavorful, and slightly spicy—a perfect hearty soup for anyone who enjoys a smoky, southwestern twist.

Moroccan-Spiced Black-Eyed Peas Soup

A fragrant and colorful soup inspired by Moroccan cuisine.

Black-eyed peas are cooked with warm spices, tomatoes, and a hint of cinnamon, creating a rich, aromatic flavor profile.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon turmeric
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrots until soft, about 5–7 minutes.
3. Add cumin, coriander, cinnamon, and turmeric. Stir for 1 minute to release aromas.
4. Add black-eyed peas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Season with salt and black pepper.
6. Serve hot, garnished with fresh cilantro.

This Moroccan-spiced black-eyed peas soup is warming, aromatic, and full of complex flavors, perfect for a cozy meal with a touch of exotic flair.

Asian-Inspired Black-Eyed Peas Soup with Ginger and Soy

A unique fusion soup that combines black-eyed peas with ginger, soy, and sesame for a delicate yet flavorful Asian twist.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 5 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1-inch piece fresh ginger, grated
• 2 garlic cloves, minced
• 1 carrot, julienned
• 1 small bok choy, chopped
• 2 green onions, sliced
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Sesame seeds for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté garlic and ginger for 2–3 minutes until fragrant.
3. Add carrot and bok choy, sauté for another 3–4 minutes.
4. Add black-eyed peas, vegetable broth, soy sauce, and sesame oil. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Season with salt and pepper.
6. Serve hot, garnished with green onions and sesame seeds.

This Asian-inspired black-eyed peas soup is light, flavorful, and perfect for a nourishing, umami-rich meal.

Creamy Parmesan Black-Eyed Peas Soup

A creamy, cheesy soup where black-eyed peas meet Parmesan and herbs. This is a comforting, indulgent twist on a classic bean soup.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 5 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 teaspoon thyme
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
3. Add black-eyed peas, broth, and thyme. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are tender.
4. Stir in cream and Parmesan cheese. Heat gently until warmed through, do not boil.
5. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This creamy Parmesan black-eyed peas soup is rich, smooth, and satisfying—perfect as a comforting meal for any occasion.

Caribbean Jerk Black-Eyed Peas Soup

A bold, spicy Caribbean-inspired soup featuring jerk seasoning, black-eyed peas, and vegetables. This soup has a lively, flavorful kick.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups chicken or vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 teaspoon jerk seasoning
• ½ teaspoon allspice
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell pepper, and carrots until tender.
3. Stir in jerk seasoning and allspice for 1 minute.
4. Add black-eyed peas and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This Caribbean jerk black-eyed peas soup is vibrant, spicy, and packed with flavor, perfect for fans of bold, tropical tastes.

Mediterranean Black-Eyed Peas Soup with Lemon and Olive Oil

A bright, Mediterranean-style soup combining black-eyed peas with tomatoes, garlic, olive oil, and lemon for a refreshing, light, yet hearty meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a pot over medium heat. Sauté onion and garlic for 5 minutes.
3. Add oregano and thyme; stir for 1 minute.
4. Add black-eyed peas, diced tomatoes, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Stir in lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Mediterranean black-eyed peas soup is light, fresh, and flavorful, perfect for a healthy, heart-healthy meal with a citrusy brightness.

Tex-Mex Black-Eyed Peas Soup with Corn and Peppers

A hearty Tex-Mex-style black-eyed peas soup featuring sweet corn, bell peppers, and cumin, with a smoky chili kick.

Perfect for a warming, southwestern-inspired meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups chicken or vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Drain and rinse black-eyed peas. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell pepper, and corn until soft.
3. Add cumin, smoked paprika, and chili powder; stir for 1 minute.
4. Add black-eyed peas and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until peas are tender.
5. Season with salt and pepper.
6. Serve hot, garnished with cilantro and a squeeze of lime.

This Tex-Mex black-eyed peas soup is colorful, flavorful, and slightly spicy—a satisfying southwestern twist on a classic.

Indian-Style Black-Eyed Peas Curry Soup

A flavorful, spiced soup inspired by Indian cuisine.

Black-eyed peas are simmered with tomatoes, coconut milk, and warming spices for a rich, aromatic dish.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 can (14 oz) coconut milk
• 5 cups vegetable broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
3. Add cumin, coriander, turmeric, and garam masala; cook for 1 minute.
4. Stir in black-eyed peas, diced tomatoes, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are tender.
5. Season with salt and black pepper.
6. Serve hot, garnished with fresh cilantro.

This Indian-style black-eyed peas soup is creamy, spiced, and comforting, perfect with naan or steamed rice.

Greek Black-Eyed Peas Soup with Lemon and Dill

A Greek-inspired soup with black-eyed peas, fresh dill, and lemon juice, offering a bright, refreshing flavor balanced with creamy richness.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 tablespoons olive oil
• 1 teaspoon oregano
• Salt and black pepper to taste
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and carrots until tender.
3. Add black-eyed peas, broth, and oregano. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are soft.
4. Stir in lemon juice and chopped dill. Adjust seasoning with salt and pepper.
5. Serve hot with crusty bread.

This Greek-style black-eyed peas soup is light, tangy, and flavorful—a Mediterranean twist on a classic comfort food.

Smoky Bacon and Black-Eyed Peas Soup

A hearty, smoky soup featuring black-eyed peas, crispy bacon, and savory vegetables. Perfect for a filling, protein-rich meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups chicken broth
• 6 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Cook chopped bacon in a large pot until crispy. Remove bacon, leaving fat in the pot.
3. Sauté onion, celery, carrots, and garlic in the bacon fat until soft.
4. Add smoked paprika, black-eyed peas, and broth. Bring to a boil, then simmer covered for 1–1.5 hours until peas are tender.
5. Stir in cooked bacon and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This smoky bacon black-eyed peas soup is hearty, flavorful, and perfect for chilly evenings or a satisfying lunch.

Texan Chili Black-Eyed Peas Soup

A southwestern-inspired soup with black-eyed peas, chili peppers, tomatoes, and smoky spices. Bold, hearty, and slightly spicy.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups chicken or vegetable broth
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and bell pepper until tender.
3. Add chili powder, cumin, and smoked paprika; cook 1 minute.
4. Stir in black-eyed peas, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are tender.
5. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with cilantro and a squeeze of lime.

This Texan chili black-eyed peas soup is smoky, bold, and perfect for anyone who loves southwestern flavors.

Roasted Red Pepper and Black-Eyed Peas Soup

A rich and flavorful soup featuring roasted red peppers, black-eyed peas, and garlic. Slightly sweet with a smoky depth.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 3 roasted red peppers, peeled and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a large pot. Sauté onion and garlic until soft.
3. Add smoked paprika, black-eyed peas, roasted red peppers, and broth. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are tender.
4. Blend partially with an immersion blender for a creamy texture while keeping some beans whole.
5. Season with salt and pepper.
6. Serve hot, garnished with fresh basil.

This roasted red pepper and black-eyed peas soup is creamy, slightly smoky, and full of rich, comforting flavors.

Black-Eyed Peas and Sweet Potato Soup

A hearty, nutritious soup combining black-eyed peas with sweet potatoes, herbs, and spices. Naturally sweet, savory, and perfect for fall or winter.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 5 cups vegetable broth
• 1 large sweet potato, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1 teaspoon thyme
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and celery until soft.
3. Add sweet potato, thyme, cumin, black-eyed peas, and broth. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas and sweet potato are tender.
4. Season with salt and black pepper.
5. Serve hot, garnished with fresh parsley.

This black-eyed peas and sweet potato soup is hearty, wholesome, and perfectly balanced with natural sweetness and savory spices.

Cajun Black-Eyed Peas and Sausage Soup

A spicy, flavorful Cajun-inspired soup with black-eyed peas, smoked sausage, and aromatic vegetables.

Perfect for fans of bold, Southern-style flavors.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups chicken broth
• 1 smoked sausage, sliced
• 1 onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Chopped green onions for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a large pot over medium heat. Sauté onion, celery, bell pepper, and garlic until softened.
3. Add sliced sausage and cook for 3–4 minutes.
4. Stir in smoked paprika and Cajun seasoning for 1 minute.
5. Add black-eyed peas and chicken broth. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are tender.
6. Season with salt and pepper.
7. Serve hot, garnished with chopped green onions.

This Cajun black-eyed peas and sausage soup is smoky, spicy, and deeply satisfying—a hearty dish perfect for a comforting dinner.

Italian White Bean-Style Black-Eyed Peas Soup

Inspired by classic Italian bean soups, this version uses black-eyed peas with tomatoes, garlic, and Italian herbs for a rustic, comforting meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Freshly grated Parmesan for garnish (optional)
• Fresh basil for garnish

Instructions:

1. Drain and rinse black-eyed peas.
2. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and carrot until tender.
3. Add oregano and basil; stir for 1 minute.
4. Add black-eyed peas, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are soft.
5. Season with salt and pepper.
6. Serve hot, garnished with Parmesan and fresh basil.

This Italian-style black-eyed peas soup is hearty, flavorful, and perfect for a rustic, homey meal with Mediterranean flavors.

Roasted Garlic and Herb Black-Eyed Peas Soup

A rich and aromatic soup featuring roasted garlic, fresh herbs, and tender black-eyed peas. Deeply flavorful yet light on ingredients.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 6 cups vegetable broth
• 1 head of garlic, roasted
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the whole head of garlic at 400°F for 20–25 minutes until soft. Squeeze the roasted cloves out of the skin.
2. Drain and rinse black-eyed peas.
3. Heat olive oil in a pot over medium heat. Sauté onion, celery, and carrots until tender.
4. Add thyme and rosemary; stir for 1 minute.
5. Add black-eyed peas, roasted garlic, and broth. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until peas are tender.
6. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This roasted garlic and herb black-eyed peas soup is aromatic, comforting, and perfect for anyone who loves deep, earthy flavors with a hint of sweetness from roasted garlic.