Author: Susanne at dishwithme.com
Photography: Kelsey at dishwithme.com
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.
- Black eye peas – dried
- Navy beans – dried
- Salt pork or ham hock
- Baby carrots
- Yellow onion
- Red bell pepper
- 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
LINKS TO OTHER RECIPES
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LINKS TO PRODUCTS USED
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!
- slow cooker
- medium pan
- 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
- 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.