Black Eyed Peas and Kielbasa Soup
Cozy up with a hearty bowl of Black Eyed Peas and Kielbasa Soup, a soul-warming dish brimming with bold flavors and wholesome ingredients. This comforting recipe brings together tender slices of smoky kielbasa, creamy black-eyed peas, and a medley of aromatic vegetables like onion, carrots, and celery, all simmered in a rich, savory broth infused with garlic, thyme, and smoked paprika. A touch of diced tomatoes adds a hint of sweetness and depth, while the optional garnish of fresh parsley provides a pop of color and freshness. Ready in under an hour and perfect for a cold evening, this one-pot meal is easy to prepare, packed with protein, and ideal for feeding a crowd. Serve it with crusty bread for a complete and satisfying dinner that will quickly become a family favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Kielbasa sausage, sliced into 1/4-inch rounds
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 15-ounce cans Canned black-eyed peas, drained and rinsed
- 6 cups Chicken broth
- 1 leaf Bay leaf
- 1 14.5-ounce can Canned diced tomatoes, with juices
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced kielbasa and cook for 5-7 minutes until browned. Remove the kielbasa with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
Add the drained and rinsed black-eyed peas, chicken broth, bay leaf, and diced tomatoes with their juices. Stir to combine.
Return the browned kielbasa to the pot. Bring the mixture to a boil, then reduce to a simmer.
Simmer uncovered for 25-30 minutes, allowing the flavors to meld together.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 878 mg | 19% | |
*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.
