Black Eyed Pea Soup

Did you know that in Southern tradition, black-eyed peas symbolize good fortune, and collard greens stand for prosperity — so it’s the perfect dish to kick off the year deliciously! (And continue all year long.)

Whether you need a comforting, hearty bowl of soup for a cozy dinner or you want to gather some New Year’s luck, my black eyed pea soup will fill your kitchen with incredible aromas and your belly with pure comfort. Every spoonful is packed with protein, fiber, and vegetables!

This recipe is great to make for weeknights or weekends because it comes together beautifully in the Instant Pot. Pressure cooking is fantastic for infusing all those flavors together and quickly! The black eyed peas become perfectly tender in just 30 minutes of pressure cooking – no soaking required! That’s a huge time saver compared to traditional methods that can take hours on the stovetop.

I recommend making this soup on a Sunday and then eating it all week because leftovers taste even better the next day as the flavors continue to develop.

Key Ingredients and Substitutions

Black Eyed Peas – Use dried black eyed peas for this recipe. No need to soak them beforehand when using the Instant Pot! The pressure cooking method cooks them perfectly in 30 minutes. (Trust me, I’ve tested it many times and soaking only makes a difference in stovetop recipes, not really in an Instant Pot.)

Andouille Sausage – This spiced smoked pork sausage brings so much flavor to the soup. If you can’t find andouille, you can substitute with smoked kielbasa or another smoked sausage. For a spicier soup, look for spicy andouille.

Fire Roasted Diced Tomatoes – The fire roasted variety adds an extra layer of flavor to the broth. If you can’t find them, regular diced tomatoes will work just fine.

Collard Greens – These hearty greens are a classic pairing with black eyed peas. Make sure to remove the tough center ribs before chopping. You can substitute with kale, Swiss chard, or mustard greens if you prefer.

Chicken Stock – For the best flavor, use homemade chicken stock if you have some on hand, but store-bought works great too. You can use vegetable broth if you prefer. For store-bought broths and stocks, I recommend getting “no salt added” or “low sodium” for better salt control.

Tomato Paste – Double check that you’re using tomato paste, not tomato sauce. This concentrated paste adds richness and depth to the broth. Make sure to cook it for a minute with the vegetables to remove any raw taste.

Seasonings – The combination of garlic powder, paprika, thyme, and a pinch of cayenne creates the perfect Southern-inspired flavor profile. Adjust the cayenne to your heat preference.

How To Make Black Eyed Pea Soup

Prepare the ingredients first: this is called mise en place, all “set in place” or “gather”. It referce to getting all your ingredients ready before cooking. It helps keep yourself organized and focused on what you’re doing so you don’t accidentally burn or overcook anything looking for ingredients.

Tips for working with collard greens: Make sure to wash and dry the collard greens before cutting because they often have dirt leftover between the leaves. (That is NOT a seasoning you want!). Cut off the thick stalks in the middle of the leaves since it’s quite tough, fibrous, and bitter and doesn’t soften while cooking. You can either discard or save the ribs to use in making vegetable stock. Chop the deep green leaves for the soup.

Let’s start the soup! Set your Instant Pot to the “sauté” function and let it heat up for a couple of minutes. You want it preheated before adding the oil. Once the oil shimmers, add your onions, carrots, and celery – this classic combination is called “mirepoix” in French cooking and forms the perfect flavor foundation.

Here’s an important TIP: resist the urge to stir constantly! Let the vegetables sit undisturbed for a minute or two at a time. This allows them to develop those beautiful golden-brown color which will infuse more flavor into the soup.

When vegetables are soft and browned, make space and add garlic. Sauté it just until you can smell that amazing aroma – usually just 10-15 seconds. Be careful not to let it burn, as burnt garlic turns bitter.

Adding the Key Ingredients. Next comes the tomato paste, stir it into the vegetables until everything is coated in that beautiful red color. Let it cook for about a minute – this process caramelizes the sugars in the tomato paste and removes any raw, tinny taste.

Next you can add all your remaining ingredients! Important note: Don’t add the collard greens yet! They’ll turn into mush if you pressure cook them for the full 30 minutes. We’ll add them at the very end so they stay vibrant and tender.

Pressure Cooking. Close the lid and make sure it’s properly latched and turn the valve on top to the “seal” position. Select the pressure cook function (or manual on older models) and set it to HIGH pressure for 30 minutes.

Instant Pot Time Tip: Now here’s something that confuses people who are new to pressure cooking: the timer won’t start counting down right away. The Instant Pot first needs to build up pressure, which takes about 15-20 minutes depending on how much liquid you have in the pot and the model. You’ll see a little float valve pop up when it reaches pressure, and that’s when the actual cooking time begins.

Finishing the Soup. When the timer goes off, let the pressure release naturally for 10-15 minutes. This is called a “natural release” and it allows the soup to continue cooking gently while the pressure comes down slowly. This also helps prevent any liquid from spurting out when you open the valve. After 10-15 minutes, carefully turn the valve to “venting” to release any remaining pressure – use a wooden spoon to turn the valve so your hand isn’t near the steam! Once done, open the lid.

To cook the collar greens, turn the Instant Pot back to “sauté” mode and add your collard greens. They’ll seem like a lot at first, but they’ll wilt down quickly – just keep stirring them into the hot soup. Let them cook for just 3-4 minutes until they’re tender but still bright green.

Consistency tip: The soup will look a bit brothy at first, but as it sits, the black eyed peas will continue to release their starches and the soup will thicken naturally. If you want an even thicker soup, you can mash some of the peas against the side of the pot with a wooden spoon.

Recipe FAQs

Can I make this soup in a slow cooker?

Yes! You can easily adapt this recipe for a slow cooker. Sauté the vegetables and sausage on the stovetop first for the best flavor, then transfer everything to your slow cooker. Add the black eyed peas, tomatoes, liquids, and seasonings. Cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the peas are tender. Add the collard greens in the last 30 minutes of cooking.

Can I use canned black eyed peas instead?

You can, but the cooking time will need to be adjusted significantly. If using canned black eyed peas, reduce the pressure cooking time to just 1-3 minutes on high pressure and 3-5 minutes release time. Use less liquid (about 4 cups total instead of 8 cups).

What size Instant Pot do I need?

Use an Instant Pot that is 6Qt or larger to make this soup. Remember that the size of an Instant Pot is very important because they cannot be filled passed a fill line – it’s important to adhere to that for safety.

What should I serve with black eyed peas soup?

Bread is the first thing you will want to grab. I always make a fresh batch of my buttermilk cornbread with this soup. For spicier bite, make my jalapeno cornbread. You can also make some potato dinner rolls or buttermilk biscuits.

Storage, Freezing and Reheating Instructions

Storing: Store cooled cooked soup in an airtight food storage container in the refrigerator for up to 5-7 days. Make sure you always use a clean ladle when getting a serving out of the container to help ensure longer shelf life.

Reheating: You can reheat individual portions in the microwave in 30-45 second intervals, stirring in between. Or reheat in a small sauce pot over medium heat.

Freezing: This soup freezes beautifully. Cool the soup completely before freezing. To cool it quickly, place the pot with soup into a larger container filled with ice and let it cool, stirring occasionally. Portion cooled soup into freezer zip-lock bags, remove the air, seal, label, and date each bag. Lay them flat on a cutting board and place in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Soup Recipes To Try

Black eyed peas are wonderful in many dishes! Try my Instant Pot Black Eyed Peas for a classic side dish. Love hearty soups? You’ll also enjoy Instant Pot Vegetable Beef Soup, Instant Pot Ham and Bean Soup, and Instant Pot Split Pea Soup.

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