This Cajun-style Black Eyed Pea Soup is loaded with flavor from bacon, ham, fresh garden vegetables, tomatoes, and collard greens in a simple broth with Cajun seasoning and thyme. Enjoy this hearty soup with a simple green salad and sweet potato cornbread.
This is a must-try for all soup lovers passionate about robust flavor. The Creole seasoning and fresh thyme give it a rustic taste from paprika, cayenne pepper, garlic powder, black pepper, and oregano. It has a spicy flavor that is not hot but just the right amount of zip to keep it flavorful. Add a little Tabasco Sauce or Slap Ya Mama Cajun Pepper Sauce for those who want more heat.
HOW TO MAKE BLACK-EYED PEA SOUP
Prepare ahead by soaking your beans in cold water. Place the beans in a large pot and cover with water by at least 3 inches, cover with the lid, and place in the fridge overnight. When ready to start the soup, drain the beans in a colander in the sink, rinse, and cover again with fresh cold water and a sprinkle of salt. Place them on the back of the stove over medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook while you start the rest of the soup. This will ensure that your beans are soft and ready for your soup before all your veggies have turned to mush.
Now, brown the bacon in a large Dutch oven or large pot over medium heat. Move the bacon to a paper towel covered plate using a slotted spoon. Reserve the bacon grease in the pot. Add the onion, celery, and carrots and cook over medium heat until the onions and celery are soft. Reduce the heat to low and add the garlic, Cajun Seasoning, and dried thyme. Cook for 1 minute while stirring constantly.
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