This Creole Black Eyed Pea Soup includes the trinity along with ham, chicken stock, seasonings, and fresh greens for some southern goodness in a pot.
We’ve had some wild weather around here lately. Nothing like they’ve experienced in the Northeast, but for Georgia it has been exceptional. Two weekends ago, we had an ice storm that left every leaf, twig, and blade of grass encased in a layer of ice. Yes, it was cold (10 degrees), but oh my gosh it was so beautiful! The sun shining on the trees looked like millions of sparkly diamonds everywhere. If your weather is wintry-wild, too, then you’ll really enjoy this month’s selections of delicious soup recipes. Be sure to scroll all the way to the end of this post for links to everyone’s recipes.
It goes without saying that I, of course, had to make something with Southern roots. This Creole Black Eyed Pea Soup, like many Creole and Cajun recipes, begins with the trinity of Louisiana cuisine – onions, celery, and bell pepper. Then some ham, chicken stock, and Creole seasoning goes into the pot along with fresh greens. The result is a soup that will warm you up no matter how icy and cold it might be outside.
This Creole Black Eyed Pea Soup includes the trinity along with ham, chicken stock, seasonings, and fresh greens for some southern goodness in a pot. Click To Tweet
How to Make Creole Black Eyed Pea Soup
Start by dicing the onion, celery, and bell pepper. Mince the garlic and set it aside for now.
Place a large, heavy saucepan or Dutch oven over medium heat. Add the oil and saute the onion and celery, stirring frequently, until the onions are translucent and the celery softened. Add the ham, bell pepper, and garlic and continue cooking for an additional 3 to 4 minutes.
Stir in the chicken broth, peas, and tomatoes.
Add the Creole seasoning, black pepper, oregano, and salt.
Bring the mixture up to a boil. Add the turnip greens or spinach. Reduce the heat to low, cover the pot, and simmer for 1 hour.
Serve with cornbread or garlic toast. Enjoy!
More Soup Recipes on Never Enough Thyme:
This post was part of a Progressive Eats event several years ago in which 12 bloggers created recipes around the theme of “Soup’s On!” Check out all the other recipes created for that event below:
- Lamb and Barley Soup from Healthy Delicious
- Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
- Old Fashioned Chicken Soup with Dumplings from Creative Culinary
- Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
- Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
- Rhode Island Clam Chowder from girlichef
- Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
- Gado Gado – Indonesian Vegetable Salad from Spice Roots
- Buttermilk Herb Rolls from Stetted
- Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
- Berry Soup Dessert Shooters from Miss in the Kitchen
Like This Recipe? Pin It!
Creole Black Eyed Pea Soup
This Creole Black Eyed Pea Soup includes the trinity along with ham, chicken stock, seasonings, and fresh greens for some southern goodness in a pot.
Ingredients
- 2 tblsp. canola oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 1/2 large green bell pepper, diced
- 8 oz. cooked, diced ham
- 4 cloves garlic, minced
- 1 quart chicken broth
- 2 cans (15 oz.) black-eyed peas, drained and rinsed
- 2 cans (14 or 15 oz) petite diced tomatoes (or one 28 oz can)
- 8 oz. fresh turnip greens or spinach
- 1 tsp. Creole seasoning
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
Instructions
- Place a large, heavy saucepan or Dutch oven over medium heat. Add the oil and saute the onion and celery, stirring frequently, until the onions are translucent and the celery softened. Add the ham, bell pepper, and garlic and continue cooking for an additional 3 to 4 minutes.
- Stir in the chicken broth, peas, and tomatoes. Add the Creole seasoning, black pepper, oregano, and salt. Bring the mixture up to a boil. Add the turnip greens or spinach. Reduce the heat to low, cover the pot, and simmer for 1 hour.
- Serve with cornbread or garlic toast.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 1108mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 11g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:
| facebook | instagram | pinterest | twitter |
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
susan // the wimpy vegetarian says
I love soups and stews like this. It is indeed a celebration of the holy trinity of Louisiana cooking!
kellie @ The Suburban Soapbox says
This will be perfect for today…..it’s not supposed to snow even though it is. I need something warm and comforting to help me recover from this unwelcome weather.
Janice Gowens says
I must be going blind–in the instructions you add tomatoes, but I can’t find tomatoes in the list of ingredients.
Lana Stuart says
Thanks for pointing that out, Janice! I’m so sorry I left that out. I used two 14 ounce (or one 28 ounce) can of petite diced tomatoes. I’ve also edited the recipe to include that ingredient.
Miss P says
Looks great. You know, Daddy would have loved this soup. His favorite flavor profile.
Miss P
Lana Stuart says
He would, wouldn’t he? He was all about some ham, blackeyed peas and turnips!
Angie | Big Bear's Wife says
Perfect for this cold, snowy weather we’re getting here! Love the flavors in this soup!
Kim (Feed Me, Seymour) says
I really, really want a big portion of this right now, it’s so cold here!
Dianne says
Love the ingredient collage photos in this. Easy to see exactly what you did. More snow on the way today. Definitely soup weather.
Jeanette | Jeanette's Healthy Living says
Loving the turnip greens in your soup recipe – what a bowl of pure comfort!
Martha @ A Family Feast says
I’m heading to Louisiana next week for a business trip (my first time) and I can wait to taste the foods – like this amazing recipe!
snperch says
how can I make my own creole seasoning? I can’t get to market to buy, but have lots of individual spices on jhand.
Lana Stuart says
I don’t have a recipe for a Creole seasoning blend, but there are lots of them online. Just do a search for “creole seasoning recipe” and you’ll find many from which to choose.
Jane, The Heritage Cook says
There is nothing better than a spicy soup to warm us up on chilly days. This would be a fantastic way to ring in the New Year and get good luck all in one dish! :-)
Lana Stuart says
It would be quite appropriate for New Year’s wouldn’t it?
Barbara | Creative Culinary says
Sometimes YUM really is the word! This looks so warm and inviting and right now exactly what my freezing cold body needs. I try to hard to conserve energy but I’m ‘THIS CLOSE’ to turning up that heat; maybe a bowl of spicy soup would help?
Lana Stuart says
A spicy soup would warm you right up, Barb! I’m sitting here wrapped up in a blanket with the heat turned up to 74 and I’m still shivering.
Barbara @ Barbara Bakes says
What a great soup. This reminds me of a soup I had in New Orleans.
Liz says
Thank you for the nice recipe.
Heather | girlichef says
Those chunks of ham…those greens…that bowl right there has my name written all over it. Greens always satisfy a craving I didn’t realize I had. Looks fantastic, Lana!
Lana Stuart says
I’m crazy about greens, too (except kale – can’t stand it) and try to sneak them in anywhere I can!
Ansh says
Love Creole food. One of my co worker is from New Orleans and she has me hooked to her food. May be now I can surprise her with a delicious soup using your recipe!
Lana Stuart says
Creole and Cajun recipes are so unique and interesting. It’s really a cuisine all its own!
Paula - bell'alimento says
Lana this looks amazing. We’re having yet ANOTHER snow day today. I’m so over winter but a giant bowl of this soup would def warm me up.
Lana Stuart says
I’ve been over winter since October. Looking out my window at big, fat wet snowflakes right now and just cringing.
Miss @ Miss in the Kitchen says
We’ve had a bit of this awful icy weather this week and I can’t think of anything better than this Creole Black Eyed Pea Soup! Amazingly delicious!
Lana Stuart says
Thanks, Milisa. It definitely warmed us up during last week’s ice storm!
Liz says
Your black eyed pea soup would certainly hit the spot today!!! What a winter!
Lana Stuart says
Here, too, Liz with more snow falling today! I’m so ready for Spring!