Best 3 Black Eyed Pea And Sausage Soup Recipes

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Indulge in a symphony of flavors with our black-eyed pea and sausage soup, a hearty and comforting dish that will warm your soul on chilly days. This classic Southern recipe combines the smoky richness of sausage, the tender texture of black-eyed peas, and a medley of vegetables in a savory broth.

Discover variations of this beloved soup to suit your preferences. Explore the traditional version made with flavorful andouille sausage, or opt for a milder option with sweet Italian sausage or turkey sausage. Elevate your soup with the addition of hearty greens like collard greens or kale, or give it a spicy kick with a dash of cayenne pepper. Whichever variation you choose, this black-eyed pea and sausage soup is sure to become a family favorite.

Let's cook with our recipes!

SLOW COOKER BLACK-EYED PEA AND SAUSAGE SOUP



Slow Cooker Black-Eyed Pea and Sausage Soup image

Dried black-eyed peas and sausage are combined in this slow cooker soup with carrots, oregano, and garlic powder. Allow 8 hours cooking time. Use whatever type of sausage you like, as long as it's either smoked or cooked before putting it in the slow cooker.

Provided by Margaret Spencer Kepler

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 8h25m

Yield 8

Number Of Ingredients 10

10 cups water
1 (1 pound) package smoked sausage, sliced
1 ½ cups chopped carrot
1 cup chopped celery
1 onion, chopped
5 cubes chicken bouillon
2 bay leaves
½ teaspoon garlic powder
½ teaspoon dried oregano
1 pound dried black-eyed peas

Steps:

  • Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
  • Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
  • Cook on Low for 8 hours. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 303 calories, Carbohydrate 18.3 g, Cholesterol 39 mg, Fat 18.5 g, Fiber 4.3 g, Protein 15.4 g, SaturatedFat 6.5 g, Sodium 1613.7 mg, Sugar 5.6 g

BLACK-EYED PEA AND SAUSAGE SOUP



Black-Eyed Pea and Sausage Soup image

This came from a food blog, Eating Well, Living Thin. (http://eatingwelllivingthin.wordpress.com/) Linda the author says: "Black-eyed peas are supposed to bring good luck and prosperity when eaten on New Years. This soup is easy, filling and just full of wonderful nutrients! Serve with thick-sliced tomatoes drizzled with olive oil and fresh basil and some crusty garlic toast for your family on one of these cold winter days. Will it bring you good luck? Sure...why not!!!!"

Provided by yogiclarebear

Categories     Vegetable

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

1 lb bulk smoked turkey sausage or 1 lb Italian turkey sausage
2 teaspoons olive oil
1 large onion, chopped
2 carrots, shredded
2 celery ribs, diced
2 garlic cloves, minced
1 green bell pepper, diced
4 cups frozen black-eyed peas (about 1 1/2 sixteen-ounce pkgs)
3 (14 ounce) cans beef broth
1 (14 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
kosher salt
1/2 cup chipotle salsa (optional)

Steps:

  • In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
  • Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
  • Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
  • Stir in salsa, if desired.

BLACK EYED PEA AND SAUSAGE SOUP RECIPE



Black Eyed Pea And Sausage Soup Recipe image

Provided by á-170456

Number Of Ingredients 14

2 cups dried black eyed peas - (12 oz) soaked overnight, and rinsed
1/2 pound bacon cut 1/2" pieces
1 large red onion minced
3 garlic cloves chopped
6 cups chicken broth
1/4 cup tomato paste
2 teaspoons dried oregano
1 bay leaf
1 teaspoon coarse sea salt (or granulated salt)
1 teaspoon crushed red pepper flakes
3 tablespoons brown sugar
1/2 pound turkey kielbasa cut 1" pieces
1/3 cup chopped green bell pepper
1/3 cup coarsely-chopped parsley

Steps:

  • In pressure cooker, saute bacon until crisp. Add onion and garlic and cook until onion is softened, about 3 minutes. Add peas to bacon mixture and stir well. Add broth, tomato paste, oregano, bay leaf, salt, pepper flakes, and brown sugar. Stir until thoroughly mixed. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure according to manufacturer's directions. Remove lid. Add kielbasa, bell pepper, and parsley to pea soup. Bring to a boil over high heat and cook, uncovered, 3 minutes, stirring occasionally. Discard bay leaf. This recipe yields 6 to 8 servings.

Tips:

  • Choose dried black-eyed peas that are whole and unbroken. Avoid any that are split or damaged, as these will take longer to cook.
  • Rinse the black-eyed peas thoroughly before cooking. This will help to remove any dirt or debris.
  • Soak the black-eyed peas overnight before cooking. This will help to reduce the cooking time and make the peas more tender.
  • Use a variety of smoked sausages in the soup. This will add more flavor and depth to the dish.
  • Add vegetables to the soup to make it more nutritious. Good options include carrots, celery, onions, and bell peppers.
  • Season the soup to taste with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
  • Serve the soup hot with cornbread or crackers.

Conclusion:

Black-eyed pea and sausage soup is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, fiber, and vegetables, this soup is a healthy and satisfying meal. So next time you are looking for a warm and comforting soup, give this black-eyed pea and sausage soup a try. You won't be disappointed!

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