Black Eyed Pea Soup

Black-Eyed Pea Soup

A classic Southern staple, black-eyed peas can be found in everything from salads to casseroles. But nothing says comfort and “come-on-in” like Black-Eyed Pea Soup. Blended with onion, thyme and garlic, this dish goes great with a grain, like rice or grits. Served over rice, this recipe becomes Hoppin’ John, a New Year’s Day tradition all across the South prepared to bring households good luck.


1 pound dried black-eyed peas

4 cups chicken stock

1 cup chopped yellow or white onion

2 garlic cloves, smashed

2 teaspoons dried thyme leaves

1 teaspoon salt

1 teaspoon fresh ground pepper

1 1/2 cups CB Old Country Store® Smoked Ham, chopped

Shredded Parmesan cheese to serve


1. Soak peas in just enough water to cover for 2 hours.

2. Drain peas.

3. Place drained peas in pot with chicken stock, onions, garlic, thyme, salt, and pepper.

4. Bring to a boil for 1 minute then reduce heat and simmer until peas are softened (but not mushy).

5. Add the ham.

6. Top serving with a sprinkling of shredded Parmesan cheese and serve with your favorite cornbread.


Tip: This would also be good served over rice.