NAVY BEAN & BLACK EYED PEA SOUP

NAVY BEAN & BLACK EYED PEA SOUP

Author: Susanne at dishwithme.com

Photography: Kelsey at dishwithme.com

NAVY BEAN & BLACK EYED PEA SOUP

A new year has sprung upon us. While I don’t necessarily believe in superstitions, like having black eyed peas for the New Year will bring us good luck, it definitetly won’t hurt! So, instead of my traditional black eyed peas recipe, I’ve created this Navy Bean & Black Eyed Pea Soup recipe. for your January dose of good luck. It’s pretty scrummy, if I do say so myself.

HELPFUL HINTS FOR NAVY BEAN & BLACK EYED PEA SOUP

My directions call for cubing the salt pork. Cubing the salt pork will leave little pieces in the soup later, so if you wish for the salt pork to flavor the soup, but you don’t want bites of it in your soup, simply leave it in one whole piece and remove at the end.

It is possible that the beans and peas could soak up much of the liquid in this recipe. If the soup doesn’t turn out soupy enough, simply add more chicken broth.

GROCERY LIST

  • Black eye peas – dried
  • Navy beans – dried
  • Salt pork or ham hock
  • Baby carrots
  • Yellow onion
  • Red bell pepper
  • EVOO
  • Smoked paprika
  • Dried oregano
  • Cavender’s Greek seasoning
  • Granulated garlic powder
  • Granulated onion powder
  • Bay leaf
  • Celery seed
  • Orrington Farms Chicken broth base
  • Kosher salt
  • Freshly ground black pepper
  • Chicken broth
  • Pickled jalapenos
  • Ditalini, shell, or elbow macaroni/pasta
  • Spinach

FRIED TOMATOES

SALMON CAKES

THE VERY BEST TARTAR SAUCE

TEX-MEX BEAN SALAD

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A collander will come in handy to rinse the peas and beans after soaking all night. Collanders in all sizes come in handy. I have tons!

A slow cooker is my preferred method, but this recipe could also be cooked in a big soup pot on the stovetop.

NAVY BEAN & BLACK EYED PEA SOUP

NAVY BEAN & BLACK EYED PEA SOUP

5 from 22 votes
Print Pin Rate
Course: Dinner, Holiday, Main Course, Miscellaneous, Side Dish, Soup
Cuisine: American
Keyword: Black Eyed Peas, NAVY BEAN & BLACK EYED PEA SOUP, NAVY BEANS
Prep Time: 20 minutes
Slow cooker time: 4 hours
Total Time: 4 hours 20 minutes
Author: Susanne

Equipment

  • slow cooker
  • medium pan
  • Grater
  • Colander

Ingredients

  • 1 pound Dried navy beans soaked overnight
  • 1 pound Dried black eyed peas soaked overnight
  • 2 Tablespoons EVOO
  • 8 ounces Ham hock or salt pork diced into small cubes
  • 1 large yellow onion diced
  • 1/2 cup carrots matchstick, or sliced baby carrots
  • 1 red bell pepper diced
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons Cavender's seasoning
  • 2 teaspoons onion powder granulated
  • 2 teaspoons garlic powder granulated
  • 1 bay leaf
  • 1 teaspoon celery seed
  • 1 Tablespoon chicken broth base & seasoning Orrington Farms
  • 1 teaspoon Kosher salt
  • 30 grinds freshly ground black pepper
  • 32 ounces Chicken broth vegetable broth could be substituted for the chicken broth.
  • 1 cup Water
  • 1 Tablespoon pickled jalapenos diced
  • 2 Tablespoons juice from the pickled jalapenos
  • 1 cup Ditalini, shell, or elbow macaroni
  • 2-3 cups Fresh baby spinach leaves

Instructions

  • Place black eyed peas and the beans in a large bowl and cover with enough water to cover, plus 2 or 3 inches more. Cover with plastic wrap and refrigerate. Soak black eyed peas and beans at least 6 hours, but preferably overnight, but no longer that 10 hours.
    Alternately, if you forget to soak your beans overnight, simply place the peas and beans in a colander and give a rinse. Next, add the peas and beans to a pot of already boiling water and cook for 2 minutes. Drain the peas in a colander and rinse with cold water. Set aside.
  • In a medium sized pan, on medium-high heat, add diced salt pork and cook until almost done, about 5 minutes. Add onion and red bell pepper and cook until tender, about 3 minutes. Add garlic and cook for 1 additional minute. Remove from heat.
  • Once the salt pork/veggie mixture is cooked, add the mixture to the slow cooker as well as the black eyed peas and beans, all seasonings, pickled jalapenos, jalapeno juice, macaroni of choice, chicken broth and water. Cover and cook on high for 1 hour, then reduce the slow cooker heat to low and cook an additional 3 hours, or until tender.
  • During the last half hour to hour of cooking, add the fresh baby spinach leaves.
  • Stir and check the mixture several times throughout the cooking process. If it doesn't look soupy enough for your taste, simply add more chicken broth, adding a cup at a time until you reach your desired consistency.
  • Do a taste test at the end of the cooking process to determine if more salt or pepper is needed.

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