Black Eyed Pea and Mexican Chorizo Soup
Warm up with a hearty bowl of Black Eyed Pea and Mexican Chorizo Soup—a bold and flavorful dish that combines smoky spices, tender black-eyed peas, and the rich, savory kick of Mexican chorizo. Perfectly seasoned with smoked paprika, ground cumin, and oregano, this soup offers a comforting depth of flavor, balanced by the brightness of fire-roasted tomatoes and a fresh cilantro garnish. Packed with wholesome vegetables like carrots, celery, and onion, and simmered in a rich broth, this one-pot wonder is both satisfying and easy to prepare. Ideal for meal prepping or cozy family dinners, a squeeze of zesty lime adds the perfect finishing touch. Whether you’re seeking a protein-packed, gluten-free option or a rustic twist on classic comfort food, this soup is sure to impress!
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 12 ounces Mexican chorizo (ground or sausage, casing removed)
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 14.5-ounce can canned fire-roasted diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
Instructions
Rinse and sort the dried black-eyed peas, removing any debris or damaged peas. Place them in a large bowl, cover with water, and soak for at least 6-8 hours or overnight. Drain and set aside.
Heat a large soup pot or Dutch oven over medium heat. Add the Mexican chorizo and cook until browned and fully cooked, about 5-7 minutes. Break it into smaller pieces as it cooks. Remove the cooked chorizo from the pot and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
Pour in the chicken or vegetable broth, fire-roasted diced tomatoes, and add the drained black-eyed peas. Stir to combine.
Add the bay leaf, cooked chorizo, salt, and black pepper. Bring the soup to a boil over high heat, then reduce the heat to low and cover with a lid. Simmer for 45-50 minutes or until the black-eyed peas are tender.
Taste the soup and adjust the seasoning with more salt or pepper, if needed. Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
