Johnson's Black-Eyed Pea Soup
A hearty, slow-simmered soup packed with black-eyed peas, smoky ham hock, and aromatic vegetables for authentic Southern comfort. This southern-inspired soups ready in about 150 minutes pairs (about 8 oz) Ham hock, Chicken broth, medium Onion (diced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Black-eyed peas (dried, soaked overnight)
- 1 (about 8 oz) Ham hock
- 4 cups Chicken broth
- 1 medium Onion (diced)
- 1 medium Carrot (diced)
- 2 stalks Celery (diced)
- 2 cloves Garlic (minced)
- 1 tsp Dried thyme
- 1 Bay leaf
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
Instructions
- Step 1: Place 1 cup soaked and drained black-eyed peas, 8 oz ham hock, and 4 cups chicken broth in a large pot. Bring to a gentle simmer over medium heat and cook for 1 hour, skimming off any foam that rises to the surface.
- Step 2: Add 1 diced medium onion, 1 diced medium carrot, 2 diced celery stalks, 2 minced garlic cloves, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir well and return to a gentle simmer. Cover and cook for an additional 1.5 hours until black-eyed peas are tender and ham hock is very tender.
- Step 3: Remove ham hock from the pot and let cool slightly. Shred meat from bone, discard bone and skin, and return meat to the pot. Discard bay leaf.
- Step 4: Season with additional salt and pepper if needed, and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Black-Eyed Pea Soup take to make?
Total time is about 150 minutes (15 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Black-Eyed Pea Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 8 oz) ham hock from drying out.
Can I substitute ingredients in Johnson's Black-Eyed Pea Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Black-Eyed Pea Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Johnson's Black-Eyed Pea Soup?
Southern soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
So much better than takeout. We'll never order southern delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
