Black-Eyed Pea Soup with Chipotle and Cilantro
Black-Eyed Pea Soup with Chipotle and Cilantro is a delightful and slightly spicy soup that’s perfect to welcome the new year.
Mention eating black-eyed peas, and most people think of Hopping John, the southern U.S. dish that combines black-eyed peas, ham, and collard greens. If I hadn’t made Hopping John Soup a few years ago, and realized how much I like the taste of black-eyed peas, I might not have tried making this Black-Eyed Pea Soup with Chipotle and Cilantro. That would have been just sad, because I absolutely loved this recipe, (which I did change a tiny bit, mostly to indulge my love for extra lime and cilantro.)
And this tasty soup can easily be vegan if you switch out the chicken broth for vegetable broth. (Check out Vegan Recipes if you want more tasty plant-based dishes.)
How to Make Black-Eyed Pea Soup with Chipotle and Cilantro:
(Scroll down for complete recipe with nutritional information.)
- I love to use frozen black-eyed peas (which still need to be cooked). I couldn’t find a 16 oz. package, so I bought two 12 oz. packages and kept the extra in the freezer.
- Use a generous amount of chopped onion and minced garlic.
- Saute the onion, garlic, rosemary, and thyme.
- Add the stock and frozen black-eyed peas and cook until they’re quite soft, about 40-60 minutes.
- Then stir in the ground Chipotle pepper and chopped cilantro.
- Remove soup from the heat and use an Immersion Blender (affiliate link), blender, or food processor to puree the mixture. (Be very careful if using a blender or food processor!)
- Serve hot, with more chopped cilantro to add at the table.
More Tasty Ideas for Black-Eyed Peas:
Hopping John Soup (The most popular black-eyed pea recipe on the blog!)
Black-Eyed Pea Hummus (So tasty if you want a dip with black-eyed peas.)
Lucky Black-Eyed Pea Soup (This tasty soup has chicken sausage and peppers.)
Black-Eyed Pea Salad (With peppers and a tasty lime-cumin vinaigrette.)
Southwestern Bean Salad (This has black beans, black-eyed peas, and peppers.)
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 T olive oil
- 1 large onion, chopped
- 1 T minced garlic
- 1 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary (I used my frozen rosemary; see notes)
- 1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme (I used my frozen thyme; see notes)
- one 16 oz. package frozen black-eyed peas
- four 14.5 oz. cans chicken broth (see notes)
- 1/2 cup finely chopped fresh cilantro, plus more for garnish
- 3 T fresh lime juice (more or less to taste)
- 1/2 tsp. ground chipotle chile powder (or less, also can use a finely chopped chipotle chile pepper from a can)
- salt and fresh ground black pepper to taste
- sour cream or plain yogurt for serving (optional)
- Heat oil in heavy soup pot, add onion, and cook over medium high heat until onion starts to soften, about 2 minutes.
- Add garlic and cook a few minutes more, then add fresh or dried rosemary and thyme and cook 2-3 minutes more.
- Add frozen black-eyed peas and chicken broth or stock, let come to a boil, then reduce heat to a very low simmer and cook 40-60 minutes, or until black-eyed peas are quite softened.
- Stir in chopped cilantro and chipotle chile powder or chopped chipotle pepper, then remove soup from heat.
- Use a food process, blender, or immersion blender to puree soup, being very careful with the hot liquid. I used my Braun Immersion Blender (affiliate link) to puree the soup right in the pot, a method I highly recommend if you have one of these handy gadgets.
- When soup is pureed, reheat it to a very slight simmer.
- Stir in lime juice and season to taste with salt and fresh ground black pepper. (I didn’t use any salt.)
- Serve hot with sour cream or plain yogurt if desired, and provide extra chopped cilantro to garnish each serving of soup.
Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 479mgCarbohydrates: 23gFiber: 6gSugar: 7gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Soup with legumes or beans are approved for any phase of the original South Beach Diet, although with soup like this one where beans are the only main ingredient you would need to limit serving size for Phase One. This is too high in carbs for a low-carb diet plan.
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Historical Notes for This Recipe:
The idea of combining black-eyed peas with Latin flavors came from a cookbook called Simply Delicioso by Ingrid Hoffman (affiliate link). This book was sent to me by the publisher back in 2008. (I no longer accept books or food products to review.) This recipe was originally posted for Weekend Herb Blogging, hosted by Zorra from Kochtopf. The recipe was updated in 2020.