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 delicious soup recipe. 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.
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.
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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.
🧾 More Recipes You’ll Like
- Leek and Potato Soup
- Creole Beef and Okra Soup
- Homemade Vegetable Beef Soup
- Peas and Greens Soup
- Lentil and Sausage Gumbo Soup
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Creole Black Eyed Pea Soup
Ingredients
- 2 tablespoons canola oil
- 1 medium onion diced
- 2 ribs celery diced
- ½ large green bell pepper diced
- 8 ounces cooked, diced ham
- 4 cloves garlic minced
- 4 cups chicken broth
- 30 ounces canned black eyed peas drained and rinsed (2 cans)
- 30 ounces canned petite diced tomatoes (2 cans) or one-28 ounce can
- 8 ounces fresh turnip greens or spinach
- 1 teaspoon Creole seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon 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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I love soups and stews like this. It is indeed a celebration of the holy trinity of Louisiana cooking!
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.
I must be going blind–in the instructions you add tomatoes, but I can’t find tomatoes in the list of ingredients.
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.
Looks great. You know, Daddy would have loved this soup. His favorite flavor profile.
Miss P
He would, wouldn’t he? He was all about some ham, blackeyed peas and turnips!