Black-Eyed Pea Soup

Black-Eyed Pea Soup


"This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread."

Ingredients 1 h 15 m {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2228 mg
  • 89%

Based on a 2,000 calorie diet

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  1. In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
  2. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
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Reviews 42

  1. 52 Ratings


I'm not a fan of black-eyed peas, but my wife is Southern and I wanted her to fulfill her New Year's requirement. This soup is incredibly delicious. I did substitute beef broth for the water / bouillon and I left out the chilies, otherwise I stayed true to the recipe. The Ro-Tel tomatoes brought the perfect amount of heat for us. This soup is very meaty and the black-eyed peas play a supporting role, bringing a pleasant complexity to the flavor. If you really like them I think that you could easily add another can without overwhelming the soup. I made Grandmother's Buttermilk Cornbread to go with it. Tomorrow's leftovers will be with rice. I can hardly wait.

Judy Greening Stocker

Excellent!!! I didn't have pork sausage so I ground some pork sirloin with my Kitchen Aid mixer and used that. Since it wasn't seasoned as sausage I added about 1/2 teaspoon sage and extra garlic salt. That's the only change I made and this stuff is wonderful! I'm serving with cornbread and can't wait until time to eat! Try this, it is excellent!!! edited...Dinner is over and we enjoyed every bite! I'm almost afraid to try it with the sausage since the ground pork was so good! I will, however, try the sausage next time and report back. :)


Searching for a soup to use spicy sausage and frozen black-eyed peas, I found this recipe. And it wasn't until now did I realize the recipe also called for ground beef... musta skimmed over that the first time... Good thing this soup has room for error, er adjustment. Having unintentionally omitted one of the proteins, I did add some celery and small-dice pepper along with the onion (and garlic!). For the remainder of the recipe, I pretty much followed the listed ingredients, possibly adjusting here and there as the soup was stirred and sampled. I finished the soup with an ample dusting of Cajun seasoning and served gumbo-style with a mound of rice and a wedge of cornbread alongside.