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Rich, smoky, and comforting—your new go-to soul food soup that warms the soul and the belly. (Video + Recipe at the end)
This blackeyed pea soup is a Southern classic with a smoky twist. Tender black-eyed peas slow-simmer with smoked turkey necks, applewood bacon, and ripe cherry tomatoes to create a deeply flavored, hearty soup that solves the problem of bland legume soups while delivering true soul food satisfaction. Perfect for chilly evenings or New Year’s Day traditions, this recipe builds layers of flavor over time without complexity.
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Beats and Eats (music to pair with Blackeyed Pea soup)
Song: “Black Moon Rising” – Black Pumas
The smoky, mellow groove mirrors the depth and warmth of this soup. Just as the music layers soulful vocals over hypnotic rhythms, the soup layers smokiness, tang, and richness—creating a bowl that’s slow, comforting, and deeply satisfying.
Flavor Profile (what makes the dish unique)
Smoky & Savory:
Smoked turkey necks and applewood bacon infuse the soup with deep, meaty flavor that’s unmistakably Southern.
Earthy & Comforting:
Black-eyed peas provide creamy texture and earthy notes that anchor the soup.
Bright & Slightly Sweet:
Cherry tomatoes balance the smokiness with subtle acidity and natural sweetness.
Key Flavor Ingredients
- Applewood Smoked Bacon: Adds smoky richness and renders fat to sauté aromatics.
- Dried Black-Eyed Peas: Tender legumes that form the hearty foundation of the soup.
- Cherry Tomatoes: Bring brightness, color, and natural sweetness.
- Smoked Turkey Necks: Impart deep, savory, smoky flavor and umami.
- Vegetable Stock: Creates a flavorful, smooth base while keeping the soup comforting and cohesive.
Serving Suggestions
Serve hot with hot water cornbread, white rice, or warm buttermilk biscuits. A side of Southern collard greens would also be good. Garnish with chopped green onions or a dash of hot sauce for an extra pop of flavor. Perfect for a soul food brunch, dinner, or New Year’s celebration.
Recipe Variations & Ingredient Substitutions
- Vegetarian Version: Omit turkey and bacon, use smoked paprika and liquid smoke for depth.
- Extra Smoky: Add smoked sausage or ham hocks.
- Spicy Kick: Include cayenne pepper or jalapeños.
- Creamy Version: Blend half the soup for a smooth, velvety texture.
Test Kitchen Tips for Best Results
- Soak dried black-eyed peas overnight for faster, even cooking.
- Cook low and slow to allow smoky flavors to penetrate the legumes.
- Taste and adjust seasoning toward the end—smoked meats add salt naturally.
- Keep some peas whole for texture; blend a portion for creaminess if desired.
This blackeyed pea soup with smoked turkey is soulful, hearty, and layered with flavor—classic Southern comfort that sings in every spoonful, just like the grooves of Black Pumas.
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Smoky Black eyed Pea Soup
Ingredients
- 4-5 slices applewood smoked bacon roughly chopped
- 1 large yellow onion chopped
- 6 garlic cloves minced
- 2 medium celery stalks diced
- 1 red bell pepper diced
- 4 cups dried black-eyed peas soaked overnight
- 5 cups vegetable stock
- 1 lb smoked turkey necks, wings, or backs
- 2 bay leaves
- 2 tablespoon smoked sweet paprika
- 3 tsp Kosher salt
- 3 tsp freshly ground black pepper
- 2 cups whole cherry tomatoes charred
- 1 cup green onions chopped
Method
- In a large dutch oven pot cook bacon over medium heat until crisp.
- Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
- Add chopped onion, garlic, celery, red bell peppers and cook until soft, about 3 to 4 minutes. Season with spices here.
- Add turkey necks, black-eyed peas, bay leaves and 4 cups stock to pot. Bring to a boil over medium-high heat. Add more seasoning.
- Reduce heat to medium-low and simmer until peas are tender but not too soft. During the last 30 minutes of cooking add tomatoes and more seasoning.
- Remove bay leaves from the pot and serve with bacon and green onions.
- For my spice seasonings I usually mix them all together in a small bowl or ramekin and then just add about a quarter of the seasoning mix at each of the key steps.
- Add more stock as necessary during cooking. You don’t want the peas to get too dry.
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