Description
This hearty and flavorful Black-Eyed Pea Soup is a comforting dish perfect for chilly nights or to celebrate New Year’s Day. Packed with protein-rich black-eyed peas, smoky sausage, and a medley of vegetables, it’s a satisfying meal that’s both nourishing and delicious.
Ingredients
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- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 4 cups chicken or vegetable broth
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup cooked smoked sausage, sliced (optional, for a smoky flavor)
- 2 cups fresh spinach or kale (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the Seasonings and Base:
- Stir in the smoked paprika, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in the chicken or vegetable broth, diced tomatoes, and black-eyed peas. Stir to combine.
Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes to let the flavors meld.
- If using smoked sausage, add it to the soup during the last 10 minutes of cooking.
Add the Greens (Optional):
- Stir in the spinach or kale just before serving and let it wilt for 2–3 minutes.
Serve:
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or cornbread for a complete meal.
Notes
- Dried Black-Eyed Peas: If using dried peas, soak them overnight, drain, and simmer in water until tender before adding to the soup.
- Vegetarian Version: Omit the sausage and use vegetable broth for a vegetarian option.
- Spicy Option: Add chopped jalapeños or a splash of hot sauce for extra heat.