mom's black-eye pea soup

★★★★★ 1
keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

It's been my mom's tradition each year to eat black-eye pea soup on New Year's day, for good luck the rest of the year. But we make this soup through-out the year as well, because it's tasty, and to keep our luck run'n.

★★★★★ 1
prep time 15 Min
cook time 3 Hr

Ingredients For mom's black-eye pea soup

  • SOUP
  • 12 oz
    black-eye peas
  • 1
    onion, quartered
  • 1 tsp
    salt
  • 1
    bay leaf
  • 3
    celery stalks, with leafy greens
  • 1
    ham bone (can substitute with 1/2 lb bacon, chopped and cooked)
  • ONION/TOMATO TOPPING
  • 1
    onion, chopped
  • 2
    tomatoes, chopped
  • 1/8 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 c
    apple cider vinegar
  • CORNBREAD
  • 1 box
    jiffy corn bread mix
  • 1
    egg
  • 1/3 c
    milk

How To Make mom's black-eye pea soup

  • 1
    Soak peas overnight. Rinse thoroughly and discard the bad peas and empty shells. Transfer peas to a large pot and cover with water about 2-3 inches above the peas.
  • 2
    Add salt, onion, bay leaf, celery and ham bone. Bring to a boil; skim off the foam, then cover and simmer for 2-4 hours, until the peas are tender and the water has thickened slightly and turned a pale brown.
  • 3
    Meanwhile prepare the topping and corn bread. First, for the topping, in a medium bowl, combine the onion, tomatoes, salt and pepper. Pour vinegar over the top to cover and allow to marinate in the refrigerator for a couple hours.
  • 4
    Next, prepare the corn bread (she uses jiffy mix, but feel free to make your own recipe if you prefer). Preheat the oven to 400 degrees. Grease a 9x13 baking dish. In a large bowl, combine all the ingredients and blend well. Pour mixture into the baking dish and bake for 20-25 minutes, or until a toothpick poked into the center comes out clean. Remove, and let cool.
  • 5
    Finally, when peas are finished cooking, remove from heat and discard the onion, celery and bay leaf. Remove the ham bone, pick off any meat and place meat back in pot; discard the bone. Season with salt and pepper to taste.
  • 6
    To serve, start with a soup bowl. Place one piece of corn bread in the center. Ladle soup over the top of the bread. Top that with some of the onion/tomato topping, including a bit of the vinegar juice. This meal is so yummy when you take a bite that has a bit of everything on your spoon.
  • 7
    Side note: my mom also used to fry up some potatoes as well to go with this meal.

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