Black Eyed Peas Soup Recipe

Ingredients 1 pound black-eyed peas (453g) 1/2 pound bacon chopped – about 7-8 slices (226g) ½ pound ham hocks 226g 1 large onion chopped 1 large bell pepper chopped (use jalapeno, serrano, or hotter for spicy) 2 stalks celery chopped 5 cloves garlic chopped 2 cups chopped collard greens 2 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme

To sort the desiccated black-eyed peas out, remove any wastes. Transfer to a large container, rinse, and seal with five cups of cold water.


Sit for two to three hours or boil them for one minute on high heat while covered and left for an hour.

Heat a Dutch oven or large saucepan over medium heat. Cook the bacon until it is barely crunchy, about 5 minutes.

Include celery, ham hocks, onions and peppers. Vegetables should soften after 5 minutes. Add garlic and simmer 1 minute or until fragrant.

Add seasonings followed by chicken broth, bay leaves and salt and pepper to taste seasonings.

Then reduce heat to low after bringing to simmering point.Simmer overnight, stirring occasionally until beans are tender as you like (30 minutes).

Drop in bay leaf and ham hocks in plaster form. Remove flesh from bones then put it back into the broth. Skim off any fat that has accumulated on top of the surface

Taste needs adjusting by adding apple cider vinegar if necessary for saltiness as well as peppery flavors.