Black-Eyed Pea Soup

If you don’t have the time to soak the peas overnight, use canned black-eyed peas in place of the dried ones.

2 cups dried black-eyed peas, rinsed and picked over (or three 15-ounce cans, drained)
4 strips thick-cut bacon, diced
2 cups chopped onion
2 teaspoons minced garlic
1 1/2 quarts chicken broth
1 bay leaf
2 tablespoons chopped fresh parsley
1/4 teaspoon hot sauce, or more to taste
1/2 teaspoon salt
1/2 teaspoon pepper

Place the peas in a medium bowl and cover with water by 1 inch. Place in the refrigerator and soak overnight. Drain and set aside.

In large heavy saucepan, fry the bacon over medium-high heat until crisp. Remove the bacon from the saucepan with a slotted spoon and set aside, leaving the grease in the pan.

Add the onion and cook until it begins to brown, about 4 minutes. Add the garlic and sauté 1 minute. Add the peas, chicken broth, and bay leaf. Cover and bring to a boil.

Lower the heat to a simmer and cook until the peas are soft, about 1 hour (20 minutes if using canned peas). Remove the bay leaf.

Remove 2 cups of soup and transfer to a blender. Blend until smooth. Return to the saucepan and add the reserved bacon and parsley. Season with hot sauce, salt, and pepper. Makes 4 1½ -cup servings.

Do Ahead:
This soup is superb when freshly made, but even more flavorful a day or two later. It will thicken as it sets. Freezes well.

Recipe copyright 1999 Danae Campbell and Jean Patterson.
All rights reserved. For reprint information, contact Jean Patterson.