Packed with healthy pulses, tons of veggies, and smoky flavor, this soup will warm you to the core on cold days. And since it’s freezable and makes a TON, you can easily store the leftovers for the next time you need a quick, warm meal on a busy weeknight. It’s gluten- and dairy-free, too! I love the traditions surrounding New Years. A while ago, I posted a recipe for Vasilopita, a traditional sweet Greek bread with a coin hidden inside (whomever gets the coin in their slice gets good luck in the new year). And in fact, I’ve even heard that some people add a coin to this soup with the same intention. By the way, I do not condone this- it would be so hard to find in a soup. So dangerous for your teeth!
Why do people eat black eyed peas and greens on New Years?
This tradition of black eyed peas on New Years is 1500 years old. In fact, it’s documented that people ate black eyed peas in 500 A.D. as part of a Jewish custom of celebrating Rosh Hashanah. Eating black eyed peas with rice is African in origin. When served with rice, the dish is known as a “Hoppin’ John.” The greens (traditionally collard, but I used kale) are green and therefore represent wealth. This tradition spread throughout the South after the Civil War. One tradition states that they are a symbol of emancipation for previously enslaved African-Americans. This soup is a twist on the tradition. Here’s a great recipe for traditional southern black eyed peas from Grandbaby cakes. Sometimes, the peas are served with cornbread, which is golden in color and therefore also represents wealth.
Is black eyed pea soup healthy?
Wealth and traditions aside, I love the healthy, nutritious focus on this soup. I eat this soup all winter long because it’s so healthy and nutrient-packed! The black eyed peas are super high in fiber (and, interestingly, using dried peas results in more fiber than canned). We all know greens are good for you- kale and collards both have a ton of health benefits. But because collards need to cook for a longer period of time, they often lose some of their nutrients in the cooking process. I used kale because it requires very little time to cook in the soup.
Can I make this black eyed pea soup vegetarian or vegan?
Yes! This soup is packed with a delicious smoky flavor, both from the ham and from the smoked paprika. If you are making a vegetarian/vegan version of this recipe by omitting the ham, I recommend adding more smoked paprika to get that awesome flavor. Also, be sure to use vegetable stock instead of chicken stock. I also made sure to use fire roasted diced tomatoes. I almost always use them in whatever recipe I’m making that calls for canned tomatoes. The fire roasting gives them a smoky, deep flavor.
Should I soak the black eyed peas?
I DO recommend soaking the peas before cooking. People love pressure cookers because they save on time. So from a time-saving perspective, you don’t really need to soak them. And if you want to skip this step, you can make this soup with dried black eyed peas and 8 cups of chicken stock instead of 6, increasing the cooking time to 30 minutes from 10. BUT. Here’s why I recommend soaking them. So there you go! I recommend soaking the peas covered by at least 2 inches of water in a container with 1 tablespoon kosher salt overnight in your fridge before making this soup. Drain and rinse well before cooking.
Can I make this in my slow cooker or on the stovetop?
Yes! To make it in your slow cooker, add all the ingredients except for the tomatoes, greens, salt, and pepper. Cook on low for 8 hours or high for 4 hours. Then, stir in the remaining ingredients/season with salt and pepper. To make it on your stovetop, sauté the veggies in olive oil, add the garlic and ham, add the remaining ingredients, and simmer covered on low for 2-3 hours, until peas are cooked. Then, stir in the greens, tomatoes, and season with more salt and pepper.
Why I recommend an Instant Pot
If you got an Instant Pot for the holidays and can’t wait to try it out, this is a great beginner’s recipe! And if you don’t have a pressure cooker, I highly recommend it. It makes healthy cooking so fast and easy. As compared to a slow cooker, I like that the Instant Pot has a sauté feature (which makes browning meat and softening veggies a cinch). It also makes food taste a bit better in my opinion than a slow cooker. There is a bit of a learning curve to it, but once you get in the swing of things, it’s a wonderful piece of kitchen equipment for the busy cook.
Other Instant Pot Soup Recipes with Legumes
Black Bean Soup Pumpkin Chili Split Pea Soup with Ham
Looking for a more traditional recipe? Here’s a great recipe for traditional southern black eyed peas from Grandbaby cakes. Did you make this Instant Pot Black Eyed Pea Soup recipe? Please click the stars below to comment and Rate this Recipe!
