Thick and hearty, my black-eyed pea soup is brimming with lean ground beef, finely diced veggies, and lots of delicious spices. It's just the soup to prepare when your body and soul are in need of some warmth and nourishment.
Black-Eyed Pea Soup, My Homage to a Childhood Favorite
The first time I ever tried black-eyed peas was at the original “Hellas Cafe”, a small Greek restaurant located in the Greektown section of downtown Detroit, about 30-40 minutes from where I grew up.
Every now and then on a Saturday afternoon for lunch, my mother and father and I would drive to Hellas (long ago closed, sadly) and order a big bowl of their famous black-eyed pea soup as a starter to our meal, without fail.
That bowl of soup alone was worth the drive to Greektown. That's how good it was!
And knowing my mom, she would've been perfectly content making a complete meal just off of the soup and the fresh, warm basket of crusty bread they always served alongside of it. But since we always ordered other tasty morsels as well, the three of us would just set the bowl in the middle of the table, each taking turns getting spoonfuls and dipping bread, sharing the experience.
This particular black-eyed pea soup was thick, hearty, rich and flavorful from the spiced tomatoey broth. It was clearly filled with love and nurture, which could be tasted in every bite.
Filled with lean ground beef (my own hearty addition to the recipe), lots of spices and bits of finely diced veggies, my hope is that this take on black-eyed pea soup, a childhood favorite of mine, will warm your belly and your soul as much as it did (and still does!) mine.
How to Make a Rich and Hearty Black-Eyed Pea Soup
When black-eyed pea soup is prepared so that it's thick, rich and hearty, one can totally enjoy it as a main meal, especially with some fresh and warm crusty bread on the side.
It's wonderfully filling and nourishing, loaded with protein and copious amounts of delicious aromatics.
To keep things simple for this recipe, I opt to use organic black-eyed peas from a can, and give them a good rinse before using.
I also like to add some lean ground beef, finely diced carrots, celery, onion, garlic and spices such as cumin, cinnamon, and oregano.
The result is a rich and hearty black-eyed pea soup simmered up to tender and flavorful perfection in around 40 minutes!
Here's a peek at my black-eyed pea soup recipe: (or just jump to the full recipe...)
- To begin, I brown the lean ground beef in my soup pot, and then add to it my aromatic ingredients including the spices, dried oregano and a hint of tomato paste.
- Next, I add my black-eyed peas, along with my beef stock/broth, and gently simmer the soup for about 20 minutes.
- After 20 minutes, I use my potato masher to sort of “mash” the peas just a little bit to help release their natural starches, then simmer an additional 20 minutes, until thick and hearty.
- I finish the black-eyed soup off with fresh parsley, lemon zest and juice before ladling and drizzling with extra olive oil and serving with warm bread.
Recipe
Black-Eyed Pea Soup
by Ingrid Beer
Category: Soup
Cuisine: American
Yield: Serves 6 (if using bowls)
Nutrition Info: 697 calories
Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour, 5 minutes
Ingredients:
- Olive oil
- ½ pound lean ground beef
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 onion, diced
- 3 celery ribs, diced
- 3 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 (6 ounce) can tomato paste
- 6 (15 ounce) cans black-eyed peas, drained and rinsed well
- 5 cups beef stock/broth, warm
- 2 tablespoons flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- Place a large pot over medium-high heat, and once hot, add in about 3 tablespoons of olive oil; once the oil is hot, add in the ground beef, and using your spoon, break up the beef to crumble it well, and allow it to brown for about a minute or two.
- Next, add in the sea salt and black pepper, as well as the diced onion, celery, carrots, minced garlic and dry oregano, and stir to combine, allowing this mixture to cook for about 2 minutes.
- Add in the cumin, cinnamon and tomato paste, and stir to combine; allow this to cook for about 1-2 minutes, to cook out the “raw” flavor or the tomato paste.
- Then, add in the black-eyed peas and the beef stock/broth, stir to combine, and simmer gently, covered, for about 20 minutes; after 20 minutes, gently smash the black-eyed peas lightly with a potato masher to break them up a bit and release their natural starches, then cover, and simmer an additional 20 minutes, stirring every so often to keep the peas from sticking to the bottom of the pot.
- To finish the black-eyed pea soup, add in the chopped parsley, lemon zest and lemon juice, and check to see if you need to add additional salt/pepper; serve with a little drizzle of olive oil on top, with warm, crusty bread on the side.
Tips & Tidbits for my Black-Eyed Pea Soup:
- Grab some canned black-eyed peas: When I'm ready to whip up a comforting soup, the last thing I want to do is go through the long process of having to soak the beans before using them. I avoid the soaking altogether by using some good-quality, canned black-eyed peas. All I have to do is give them a thorough rinse and I'm good to go for this soup—no muss nor fuss!
- Lean, grass-fed ground beef: I've been buying organic grass-fed beef these days, because not only is it healthier, but the flavor is richer aswell. If you can find it, opt for this higher quality meat. It's typically not that much more expensive than traditionally-raised beef, believe it or not. And, choose 85/15 for good flavor and the right amount of fat.
- Dried oregano, or fresh: The recipe here calls for a bit of dried oregano, but if you have fresh, feel free to use it. Swap out about 1 tablespoon of fresh for the dried, and add it in at the end.
- Prepare ahead for easy black-eyed pea soup: This soup can be prepared up to 2-3 days ahead of when you plan on serving it, and the flavors will be that much more delicious. This allows the herbs/spices and other ingredients to marry and mingle a bit. You can even freeze it if you have leftovers, or want to make a batch for later, then thaw in the fridge for a couple of days before reheating in a pot.
Hungry for more cozy soup recipes? Check out this Beef Barley Soup, this Cabbage Roll Soup, this Albondigas Soup, or this Philly Cheesesteak Stew!
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!
Cindy
Sureal is a very good way to explain my feelings about our beloved Detroit. I'm still a suburban Detroiter and work downtown and many times can only shake my head. It's such a shame that a city as beautiful and diverse as 'the D' once was has been riddled with selfishness and corruption. There are still gems within the rubble, but it is going to be a long time before it gets back to the "bustling and vibrant city" that it once was.
My dad worked at GM downtown and we met him for dinner at Hella's on a number of occasions. While I never had the black-eyed pea soup, I have fond memories of my first Saganaki.
Thanks for bring those memories back to the surface, and I can't wait to try this little piece of Detroit!
The Cozy Apron
Hi Cindy, I'm thrilled to have gotten a comment from a fellow "Detroiter", and for your perspective on things there now. I really appreciate you sharing some of your thoughts with me, especially your own personal memories and connection to Hella's. It was a unique place, indeed, and I'm glad that you, too, had a little stroll down memory lane with it. Thanks for stopping by, and if you end up giving the recipe a try, I hope you enjoy it!
Andrea
This was a WONDERFUL recipe. We served this with crusty French bread. Even my 5 year old son cleaned his bowl! Thank you.
The Cozy Apron
Hi Andrea, that's wonderful! You guys are folks after our own hearts with that crusty French bread—this soup is perfect with that! And I was so very happy to read that your little on enjoyed this, too...nothing quite like that. Thank you for commenting!
MC
This looks utterly comforting and delicious as I'm searching for wintry soups and stews. Love the insight and history on the restaurant. Also love your blog and your photos-I'm truly inspired.
The Cozy Apron
Thank you so much - I appreciate your comments!
The Cozy Apron
Hi Efthymia! I would truly like to thank you for sharing this information with me on what "Hellas" actually means; now, "she" is no longer an enigmatic mystery to me, as I can imagine her as a beloved homeland rather than a specific person. I'd like to thank you for your kind comments, and I can't help but find it interesting that though she isn't someones physical mother as it turns out, somehow I felt that "kind, pretty and nurturing" femininity, that spirit, that your beautiful motherland contains. Thank you for coming by to teach me something new!
Kristi @ My San Francisco Kitchen
I love stews, and this one looks so comforting and inviting!
Barbara
Hello! I just wanted to say that I settled on this recipe when looking for one to incorporate black-eyed peas for a New Year's Day dinner with friends, and it was great! Compliments from everyone at the table. Thanks for sharing.
The Cozy Apron
Aw, well thank you so much, Barbara - I appreciate that very much! Glad you all enjoyed this special little stew; perfect for dinner with friends in the winter!
Jeff
Hi Ingrid,
Great article. Can't wait to try this recipe. I grew up with a similar experience going to New Hellas as a kid and making a meal of their wonderful soup and bread. Not your typical "kids meal" options of today. I haven't lived in the D area since 92, so was sorry to see New Hellas closed down after so many years. I grew black-eyed peas in my garden this past summer by accident and have about 2 pounds of dried peas. Wondering if you have any thoughts on the conversion of the cans of peas to dried peas? In looking through your ingredient list, I was wondering if you found the soup to taste more like New Hellas with beef or chicken broth? In looking back, I can't remember if I detected meat in the soup or not, which explains the 1/2 pound of meat. I always thought it was vegetarian.
Thanks! -Jeff
The Cozy Apron
Hi Jeff! Small world… I haven't lived there since '92, either! So it looks like you get approximately 4 cans of beans to a pound of dry, so with your 2 lbs., you'd probably have between 7-8 cans worth. You could probably use most of what you already have, then. As far as the meat, I think you're right that Hella's version didn't have any; my version is slightly heartier and "main meal"-like - you can certainly omit the meat altogether, if desired. As far as stock, I like the beef since I add the meat to mine; but you can easily use chicken - whatever's most convenient! Hope you enjoy this, and thanks so much for stopping by and sharing your story, too! 🙂
Jeff
Thanks for the conversion. If accurate, I could get two batches of soup from my home grown- yum! Thanks for the info on the meat. We're not vegetarians, but always looking for options for friends and guests. I think I'll make it as written first and then tweak according to whatever historical taste receptors are in my brain from going to New Hellas over 20 years ago. I will also be attempting to duplicate their great bread. If I stumble upon something in my experiments, I'll be sure to post!
The Cozy Apron
Sounds great, Jeff!
mrsblocko
I made this and wrote about it. For some reason my soup turned out on the bland side. I'm pretty sure it was because I swapped out the beef stock for turkey stock. Lesson learned! Thank you for sharing the recipe. It was fun to try a new twist on a classic recipe.
Linda
This recipe looks awesome and I plan to make it sometime this week. When you add the beans am I to assume they are drained and rinsed or does it not matter ... How did you do it.? Thank you too for posting the recipe.
The Cozy Apron
Hi Linda! Sorry about not being clearer—yes, drained and rinsed! Enjoy the recipe! 🙂
Linda
Finally got to make this recipe and it is SO GOOD!!! Now I'm kicking myself for not making it sooner I love it that much. Now my favorite stew! Did I say how much I love it? (LOL). Thank you so much for sharing the recipe. You're AWESOME!
The Cozy Apron
Hi Linda, you're awesome for making this!! So glad you enjoyed; and better a little late than never, for sure! Thanks for your comments.
Jo
For those interested in avoiding cholesterol, or in animal compassion, this recipe was easy to veganize. I substituted vegan (plant-protein) crumbles (various brands available at your local grocer), and store-bought vegetable broth, for the beef products. I just added the crumbles to heat during the last 20 minutes of cooking. This flavorful dish is great comfort food, and so nutritious! Thank you Ingrid!
The Cozy Apron
Jo, that's really great! Thanks for sharing your veggie-friendly tweaks!
Temma
I grew up going to the Eastern Market and ate at Hellas almost every time for lunch we ended up leaving late. Such great memories. They also made the most amazing lemon rice soup. Thanks for sharing! I will definitely be making this soon
The Cozy Apron
Hi Temma, so glad to have you stop by and share your comments! What a great place, eh? Small world…I do hope you try this recipe, and enjoy it!
Lisa
Hi Ingrid
I make this stew every winter. I remember buying a whole bulk of dried black-eyed peas ever since I tried this recipe. I tagged your name a few years ago lol. Thanks for liking my post on Instagram. I started getting curious about the 6 cans of black-eyed peas that recipe calls for. How many cups is that? I wasn’t sure if it’s mistyped. Correct me if I’m wrong. Thank you. ❤️
The Cozy Apron
Hi Lisa! I’m so happy you’ve been enjoying this stew during these cold months for a while now; I’m thrilled to know you are finding comfort in it. And as far as the quantity of the canned peas, 6 cans is, indeed, correct. It seems like a lot, but since the stew is meant to be thick (and serves six people a nice, hearty portion) it’s needed. I believe there’s roughly 1 and 3/4 cups in each can. Hope you continue to enjoy, and thanks so much for writing! ❤️