Black Eyed Pea Soup with Ham (New Years Soup) ~ Macheesmo

If there’s one recipe that must be on my list to make every year, it’s this black-eyed pea soup. Ever since I was a kid, I’ve always had a big pot of it simmering on the stove during New Year’s because apparently, it’s good luck for the whole year!

while i’m not Positive As for the promise of luck, I’m not willing to risk it either. Plus I love black-eyed peas. To this day I make them every year without fail.

There are many variations and substitutions you can make to this soup. I tried to list some of my favorites below, but the recipe is very simple and basic. The whole idea is that this is a comfort food soup and you don’t need a lot of fancy ingredients to make it delicious.

Happy New Year to you and your family and ring in the new year with black eyed peas!

Should you soak black-eyed peas?

This soup recipe has very basic ingredients, but it takes a little planning because you have to soak the beans overnight.

I recommend sorting your black peas as sometimes you will find little pebbles in them! Then add the black-eyed peas to a large bowl and cover them completely with cold water and let them soak overnight. They will double in volume and be ready to add to your soup the next day.

Wash the black peas well in a strainer before cooking them.

If you forget to do this, or don’t want to bother, I recommend reading on This black-eyed pressure cooker recipe Maba cooks dinner, which is also a great option.

Basic ingredients for black-eyed pea soup

This recipe is very basic in the ingredient list. I prefer to keep it simple, but you can read some of the substitution ideas below if you want to change it up or add more flavors to the soup.

Here are the basic principles I used:

• 1 kilo of black-eyed peas
• Pork steak or smoked pork shank – this adds great flavor to the soup
• Garlic – a must in my opinion.
• Onions – I used a mixture of pearl onions and scallions for my version
• Salt and pepper – I keep the spices simple.

Making the black-eyed pea soup

After you have soaked the black peas in your eyes, set them aside and chop the meat, garlic and onion. Chop the white part of the onion for the stew and then use the greens for decoration.

In a large pot or a large Dutch oven, heat the olive oil over medium heat and add the onion and garlic. Let these saute for 2 or 3 minutes.

Then add in your meat. It should cook for ten minutes. You want your meat to just start to brown a little.

Then add the black-eyed peas to the pot. You want to mix well to make sure all your flavors are combined.

Then add six cups of water and bring to a boil. After the stew boils, reduce to low and let the soup simmer for one hour.

After that hour, throw in your pearl onion. I also tasted my soup here and added salt and pepper until I liked the taste. You can add many other spices like oregano, red pepper flakes etc. But I wanted to keep mine pretty simple.

Let it cook for another 30 minutes and your beans should be soft and perfect. If they don’t then let them cook another thirty. very simple. Very tasty.

I like to leave this pot on low all day and if you have people over they can help themselves throughout the day. It’s a very warming dish and who knows… maybe you’ll have good luck next year!

Instructions for slow cooker soup

It makes sense to want to make this in a slow cooker. You can start the soup in the morning and it will be ready for dinner by mid-afternoon.

To make a slow cooker, I would simply add all the ingredients (including soaked black-eyed peas) to your slow cooker and cook on low for eight hours or on high for 5-6 hours.

As always, taste and adjust the soup to your liking as it nears completion. It might need a pinch of salt and pepper for sure.

Exchanges and ideas!

This is an incredibly versatile soup and many people put their own spin on the soup. Here are some ideas!

• For a vegan or vegetarian version of the soup, leave out the pork and maybe add some mushrooms or something for some umami flavors.
• Add some dried chilies to the soup for a spicy kick.
• Consider adding other herbs such as bay leaves, parsley, or oregano to the soup as it cooks.
• Add greens to the soup for a more traditional southern approach. You can use collard greens or kale.
• Add to the soup other vegetables that go well with the soup such as celery, carrots or green pepper.

What to serve with black-eyed pea soup

Traditionally you would serve this soup with cornbread so try this cornbread if you want to keep it classic.

But some other options would be a good crispy baguette or garlic bread!

Storing and heating the soup

This soup keeps well in the fridge for a few days in an airtight container. The peas start to break down after 4-5 days so try to eat them quickly. You can also freeze the leftovers for up to three months if you want to keep them longer.

Reheat the black-eyed pea soup on the stove over low heat until it comes to a boil again. Add a splash of water if it seems too thick.

Drink some soup on New Year’s Day and hope for prosperity and health in the New Year!

Recipe for my black-eyed pea soup

Black Eyed Up soup with pork

For those of you who need a great soup for the new year (or to help with a hangover the next day), the Black Eyed Peas Soup with Pork is delicious!

preparation time 20 subtlety

Cooking time 2 hours

soaking time 8 hours

Total time 3 hours

Course soups

kitchen American, Southern

• 1 pound Black-eyed peas beans 1 bag
• 1 pound Pork steak dice
• 4 cloves garlic ground
• 1 bundle Green onions Chop the whites and use the greens for decoration
• 1 pound In the shade of a pearl
• 3 spoons Olive oil
• Salt and pepper

• Soak the beans overnight and then rinse them in a colander.

• Set these aside and chop the meat, garlic and green onion. Chop the white part of the onion for the stew and then use the greens for decoration.

• In a large pot (6-7 liters), heat the olive oil over medium heat and then throw in the green onion and garlic. Let these saute for 2 or 3 minutes.

• Then add in your meat. It should cook for ten minutes. You want your meat to just start to brown a little.

• Then throw in all your beans. You want to mix well to make sure all your flavors are combined.

• Then add six cups of water and bring to a boil. After the stew boils, reduce to low and let the soup simmer for one hour.

• After that hour, throw in your pearl onions and season with salt and pepper. You can add many other spices like oregano, red pepper flakes etc. But I wanted to keep mine pretty simple.

• Let it cook for another 30 minutes and your beans should be soft and perfect. If they don’t then let them cook another thirty. very simple. Very tasty.

dose: 1bowlCalories: 207KKLCarbohydrates: 18Gprotein: 16GOil: 8GSaturated fat: 2GPolyunsaturated fat: 1GUnsaturated fat: 5GCholesterol: 26mgsodium: 725mgpotassium: 439mgfiber: 5GSugar: 4Gvitamin: 40IUVitamin C: 24mgcalcium: 34mgiron: 2mg

Key word Black Pea Soup Recipes

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