Southern Black-Eyed Pea Soup with Ham (Hearty & Comforting)

A hearty, comforting classic made with simple pantry ingredients

Southern black-eyed pea soup is a cozy, flavorful dish made with tender dried black-eyed peas, smoky ham, and a rich, savory broth. This old-fashioned soup is easy to make, freezes beautifully, and is perfect for cold nights, New Year's traditions, or anytime you're craving true Southern comfort.

Cooking time: about 1 hour | Serves: 6-8 | Difficulty: Easy | Make-Ahead Friendly: Yes

If you love the earthy, comforting flavor of black-eyed peas, this soup will feel like a natural extension of the classic Southern black-eyed peas I've been making for years. It has that same slow-simmered goodness, just in a cozy, spoonable form.

And if Hoppin' John is part of your New Year's tradition, think of this soup as its laid-back cousin; all the familiar flavors you love from Hoppin' John, but served up warm and comforting in a bowl.

Why You'll Love This Recipe

• It's rich, hearty, and deeply comforting without being heavy
• Made with simple, affordable pantry staples
• A great way to use leftover ham
• Freezes and reheats beautifully
• Perfect for New Year's Day or chilly winter evenings

This is the kind of soup that fills the house with the best smells and tastes even better the next day.

Featured Reader Comment

Thank you! The soup was wonderful. I didn't have any greens on hand, but we didn't miss them - the soup was so rich & tasty. Totally 5-star! – Annette

Main Ingredient notes and substitutions

See the recipe card for full information on ingredients and quantities.

• Dried black-eyed peas: I recommend dried peas for the best texture and flavor. They hold their shape and soak up the broth beautifully.
• Ham or ham hock: A ham hock adds deep, smoky flavor, while leftover diced ham makes this soup extra meaty. Either works well.
• Onion & garlic: These form the savory base of the soup, don't skip them.
• Chicken broth: Adds richness without overpowering the peas. You can substitute vegetable broth if needed.
• Collards: add color, and nutrition.

Tip: If you're using very salty ham, wait until the end to adjust the salt.

This is a summary of the steps; the complete directions are in the recipe card below.

How to make Southern black-eyed pea soup

1. Rinse and sort the peas. Pick over the dried peas and rinse well under cold water.
2. Soak (optional but recommended). For the best texture, soak the peas overnight or use the quick-soak method. Drain and rinse.
3. Build the flavor base. In a large pot, sauté the onion, carrots, and celery in a bit of oil until soft. Add garlic and ham hock, and cook briefly.

4. Add peas. Stir in the soaked peas, chicken stock, vinegar, tomatoes, and chilies, salt & black pepper, and crushed red pepper flakes.
5. Simmer. Bring to a boil, reduce heat, and simmer uncovered for 45-60 minutes, until peas are tender.

6. Add collard greens and cook for an additional 15-30 minutes.

7. Finish and season. If using a ham hock, shred the meat and return it to the pot. Adjust salt and pepper to taste.

Serve hot with cornbread for the full Southern experience.

Variations and shortcuts

• Slow cooker: Add everything to the slow cooker and cook on LOW for 7-8 hours.
• Spicy version: Add a pinch of crushed red pepper flakes or a splash of hot sauce.
• Vegetarian: Skip the ham and use vegetable broth with a little smoked paprika for depth.
• Thicker soup: Mash a small portion of the peas and stir them back into the pot.

What to Serve with Black-Eyed Pea Soup

This soup is wonderful on its own, but it truly shines with classic Southern sides:

• Buttermilk cornbread or hoe cakes (perfect for soaking up the broth)
• Mini cornbread muffins or Southern sweet potato biscuits

Frequently Asked Questions

Tips to ensure this recipe turns out perfectly

• Don't rush the simmer, slow cooking builds flavor
• Taste and season at the end, especially if using salty ham
• If the soup thickens too much, add a splash of broth when reheating

More Southern favorites you'll love

If you love comforting Southern dishes like this one, here are a few more tried-and-true favorites readers come back to again and again.

If you need more inspiration, here is a link to all of my Southern recipes.

Join the Conversation

If you make this Southern black-eyed pea soup, I'd love to hear how it turns out. Leave a comment and rating below, and let me know if you used a ham hock or leftover ham; both have their fans at my house.

Southern comfort food made easy and shareable.
Nothing fussy. Just good food meant to be enjoyed and passed around the table.

Recipe:

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Southern Black-Eyed Pea Soup with Ham

Sharon Rigsby

This Southern black-eyed pea soup is made with tender dried peas, smoky ham, and a rich, savory broth. It's an easy, comforting soup that's perfect for New Year's traditions or chilly evenings.

5 from 4 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 1 hour hr

Soaking time 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Course Dinner, Soup

Cuisine Southern

Servings 8 servings

Calories 366 kcal

Ingredients

  

1x2x3x

• ▢ 1 pound dried black-eyed peas soaked overnight in water to rehydrate
• ▢ 1 cup ham cubed, or one ham hock or ham shank
• ▢ 2 tablespoons olive oil
• ▢ 2 carrots chopped
• ▢ 2 ribs celery chopped
• ▢ 1 yellow onion medium, chopped
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 pinch crushed red pepper
• ▢ 1 can diced tomatoes and green chilies Rotel
• ▢ 8 cups chicken stock
• ▢ 2 cups fresh collard greens rinsed and cut into ribbons
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper

Instructions

 

• Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
• Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
• Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
• Serve immediately.

Notes

Serve the soup with cornbread or hoecakes. With the peas and greens, it is a complete nutritious meal all by itself.

You can use a slow cooker or crockpot if you like to make this dish. Cook the onion, ham, garlic, carrots, and celery as directed. Put this and the rest of the ingredients in a slow cooker or crockpot and cook on high for four hours or low for eight hours. Do not add the collard green until the last hour of cooking.

You can substitute fresh kale for the collard greens.

Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. If frozen, thaw overnight in the refrigerator before reheating in a saucepan on the stove.

This soup can be made up to 48 hours ahead. Store in the refrigerator and heat in a saucepan on the stove. It will thicken after being refrigerated, and you may need to add additional chicken stock.

You can substitute a ham bone or smoked turkey for the ham products.

Nutrition

Calories: 366kcalCarbohydrates: 46gProtein: 24gFat: 10gSaturated Fat: 3gCholesterol: 18mgSodium: 719mgPotassium: 1021mgFiber: 7gSugar: 9gVitamin A: 3035IUVitamin C: 6mgCalcium: 99mgIron: 5mg

Loved this recipe? Leave a rating & review!Click the stars ⭐️ below to let me know what you think or leave a comment. I'd love to hear how it turned out for you!