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Creamy Black-Eyed Pea Soup With Bacon and Kale (Stovetop Comfort Food) - Cozy, Hearty, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon, chopped
  • 1 tablespoon olive oil (as needed)
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 cans (15 ounces each) black-eyed peas, drained and rinsed, divided
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 bay leaf
  • 3 cups chopped kale, ribs removed
  • 1/2 cup heavy cream (or half-and-half; see variations for dairy-free)
  • 2 tablespoons lemon juice (or to taste)
  • Salt and black pepper, to taste
  • Chopped fresh parsley or chives, for garnish (optional)

Method
 

  1. Crisp the bacon: Set a heavy pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Transfer the bacon to a paper towel–lined plate. Leave 1–2 tablespoons bacon fat in the pot; drain excess if needed. If the pot looks dry, add a splash of olive oil.
  2. Sauté the aromatics: Add the onion, carrots, and celery to the pot. Season with a pinch of salt. Cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
  3. Add spices: Sprinkle in smoked paprika, thyme, cumin, and red pepper flakes if using. Toast the spices for 30–60 seconds to deepen the flavor.
  4. Build the base: Add half of the black-eyed peas (one can), the broth, and the bay leaf. Bring to a simmer. Reduce heat to medium-low and cook 10 minutes to let the flavors meld.
  5. Blend for creaminess: Using an immersion blender, blend the soup until mostly smooth. You can leave a little texture. If using a countertop blender, carefully blend in batches and return to the pot.
  6. Add remaining peas and kale: Stir in the remaining can of black-eyed peas and the chopped kale. Simmer 5–8 minutes, until the kale is tender but still bright.
  7. Finish and season: Remove the bay leaf. Stir in the heavy cream and most of the crisped bacon, reserving some for garnish. Add lemon juice to brighten the flavors. Taste and season with salt and black pepper.
  8. Serve: Ladle into bowls. Top with the reserved bacon and chopped parsley or chives if you like. Serve hot with crusty bread.