Black Eyed Pea and Sausage Soup
Warm up your soul with this hearty and flavorful Black Eyed Pea and Sausage Soup, a comforting one-pot dish that's perfect for chilly evenings or a casual family dinner. Packed with smoky andouille or kielbasa sausage, tender black-eyed peas, and a medley of aromatic vegetables like onions, celery, and carrots, this soup is brimming with Southern-inspired goodness. A touch of smoked paprika, thyme, and optional cayenne pepper adds a rich depth of flavor while keeping the spice level customizable. Ready in under an hour, this easy soup recipe is perfect for busy weeknights, and it pairs beautifully with crusty bread or cornbread for a complete meal. Whether you're seeking a cozy winter dish or a satisfying way to enjoy classic black-eyed peas, this savory soup is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (such as andouille or kielbasa), sliced into rounds
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 6 cups chicken broth (low sodium)
- 14.5 ounces diced tomatoes (canned, with juices)
- 30 ounces black-eyed peas (canned, drained and rinsed)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned, about 4-5 minutes. Remove the sausage with a slotted spoon and set it aside.
In the same pot, add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute or until fragrant.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Return the browned sausage to the pot, then add the black-eyed peas and the bay leaf. Stir well.
Season the soup with salt and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer gently for about 25-30 minutes, allowing the flavors to meld.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread or cornbread, if desired.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8480 mg | 369% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 51.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4964 mg | 106% | |
*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.
