Black-Eyed Pea and Bacon Soup Recipe -
Black-Eyed Pea and Bacon Soup Recipe

Black-Eyed Pea and Bacon Soup

Recipe by  

"A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
  2. Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2006

Not a fan of black eyed peas but my husband loves them. This recipe was tasty enough for me to really enjoy and even my picky hubby liked it too. Next time I'll use peppered bacon just to give it a bit more kick.

Most Helpful Critical Review
May 19, 2007

My southern husband and I thought the recipe was too bland. We served it with cornbread as others suggested- maybe I will try it again and add more seasonings and a bolder flavored bacon, like the pepper crusted many have used.

May 29, 2009

I've made this soup MANY times over the past couple of years! It's definately my "go-to" soup recipe! Sometimes I add ham in place of bacon. You can also leave out the potatoes & it's just as good & hearty! Freezes well too! Thank you for a great recipe!!

Jan 01, 2006

I really loved this recipe. It was delicious over cornbread. I added more bacon and used frozen black-eyed peas instead of fresh since I had them on hand. It was a great was enjoy a New Year's tradition.

Dec 31, 2005

Yum! Great, easy recipe. Just made this to have tomorrow for New Years lunch, and plan to serve with the Waikiki Cornbread recipe from this site. Used pepper-crusted bacon like the last reviewer (used the full pound - we like bacon!), and added a few dashes of hot pepper sauce and Worcestershire sauce. Very good; will definitely make again!

Nov 13, 2005

This was GREAT! I was afraid of the amount of salt so I did make a few adjustments: Used only 1 bullion cube, a quart of low salt chicken broth and only 2 quarts of water. I also used cracked pepper crusted bacon (yum!)I didn't add any extra salt or pepper. At the end I added a few pinches of cayenne and a couple dashes of cajun seasoning. I cooled it and refrigerated it overnight to let the flavors meld together. Great soup!!!

Jan 01, 2009

The end result was very tasty, but it took quite a bit longer to make this than what the recipe stated. Perhaps soaking the beans overnight would have speeded up the process.

Oct 31, 2004

Only added about 1.5 quarts of water. Served over corn bread. Very yummy, reminded me of my grandmother. Even the kids ate it. Thanks, I was craving black eyed peas and no recipe to pull from.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 9.6 g
  • 38%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 962 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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