Black-Eyed Pea Soup with Spicy Green Sauce
By Ben MimsPublished on December 27, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
8 tablespoons extra-virgin olive oil, divided4 ounces pancetta, cut into ½-inch pieces1 large onion, sliced thin¼ cup water 1 ½ teaspoons table salt, divided4 scallions, sliced thin4 garlic cloves, minced1 tablespoon chopped fresh thyme 2 (15-ounce) cans black-eyed peas, rinsed3 cups chicken broth ¾ cup finely chopped fresh parsley 3 tablespoons red wine vinegar 1 small serrano chile, stemmed, seeded, and minced
Before You Begin
To make this soup vegetarian, omit the pancetta in step 1 and use vegetable broth.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add 4 ounces pancetta, cut into ½-inch pieces, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add 1 thinly sliced large onion, ¼ cup water, and 1 teaspoon table salt. Bring mixture to boil over medium-high heat, cover, and cook, until water has evaporated and onions start to brown, 5 to 7 minutes. Uncover, reduce heat to medium-low, and continue to cook, stirring often, until onions are well-browned, 4 to 7 minutes longer.
- Add 4 thinly sliced scallions, 4 minced garlic cloves, and 1 tablespoon chopped fresh thyme and cook, stirring frequently, until fragrant, about 2 minutes. Add 2 rinsed cans black-eyed peas and 3 cups chicken broth, and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
- Meanwhile, combine ¾ cup finely chopped parsley, 3 tablespoons red wine vinegar, 1 small seeded and minced serrano chile, remaining 6 tablespoons extra-virgin olive oil, and remaining ½ teaspoon salt in medium bowl. Season with salt and pepper to taste.
- Ladle soup into individual serving bowls and drizzle each with 1 to 2 tablespoons spicy green sauce. Serve, passing extra sauce separately.
Time
45 minutesYield
Serves 4Ingredients
8 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, cut into ½-inch pieces
1 large onion, sliced thin
¼ cup water
1 ½ teaspoons table salt, divided
4 scallions, sliced thin
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 (15-ounce) cans black-eyed peas, rinsed
3 cups chicken broth
¾ cup finely chopped fresh parsley
3 tablespoons red wine vinegar
1 small serrano chile, stemmed, seeded, and minced
Ingredients
8 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, cut into ½-inch pieces
1 large onion, sliced thin
¼ cup water
1 ½ teaspoons table salt, divided
4 scallions, sliced thin
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 (15-ounce) cans black-eyed peas, rinsed
3 cups chicken broth
¾ cup finely chopped fresh parsley
3 tablespoons red wine vinegar
1 small serrano chile, stemmed, seeded, and minced
Ingredients
8 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, cut into ½-inch pieces
1 large onion, sliced thin
¼ cup water
1 ½ teaspoons table salt, divided
4 scallions, sliced thin
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 (15-ounce) cans black-eyed peas, rinsed
3 cups chicken broth
¾ cup finely chopped fresh parsley
3 tablespoons red wine vinegar
1 small serrano chile, stemmed, seeded, and minced
Why This Recipe Works
Caramelized onions and a little pancetta bring complex flavor to this quick soup made with canned black-eyed peas. We start our onions in a covered pan with ¼ cup water, which steams the onions, even those not in direct contact with the pan, softening them more efficiently and allowing them to brown faster than if they were caramelized just in oil. Adding scallions to the pan and cooking them gently brings grassy notes that contrast nicely with the sweetness of the onions. A quick green sauce made of parsley, serrano chiles, and vinegar drizzled over the soup adds brightness and heat.
Before You Begin
To make this soup vegetarian, omit the pancetta in step 1 and use vegetable broth.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add 4 ounces pancetta, cut into ½-inch pieces, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add 1 thinly sliced large onion, ¼ cup water, and 1 teaspoon table salt. Bring mixture to boil over medium-high heat, cover, and cook, until water has evaporated and onions start to brown, 5 to 7 minutes. Uncover, reduce heat to medium-low, and continue to cook, stirring often, until onions are well-browned, 4 to 7 minutes longer.
- Add 4 thinly sliced scallions, 4 minced garlic cloves, and 1 tablespoon chopped fresh thyme and cook, stirring frequently, until fragrant, about 2 minutes. Add 2 rinsed cans black-eyed peas and 3 cups chicken broth, and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
- Meanwhile, combine ¾ cup finely chopped parsley, 3 tablespoons red wine vinegar, 1 small seeded and minced serrano chile, remaining 6 tablespoons extra-virgin olive oil, and remaining ½ teaspoon salt in medium bowl. Season with salt and pepper to taste.
- Ladle soup into individual serving bowls and drizzle each with 1 to 2 tablespoons spicy green sauce. Serve, passing extra sauce separately.
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