Cajun Black Eyed Peas Soup
Warm up your soul with this hearty and flavorful Cajun Black Eyed Peas Soup, a comforting Southern classic packed with bold spices and wholesome ingredients. This soup combines tender black-eyed peas, smoky sausage, and the "holy trinity" of Cajun cooking—onions, celery, and bell peppers—simmered to perfection in a rich, savory broth seasoned with Cajun spices, thyme, and a hint of garlic. A splash of diced tomatoes adds a subtle tang, while green onion garnishes and optional hot sauce bring extra zest to every bowl. Perfect for cozying up on chilly days, this one-pot wonder is easy to make and perfect for feeding a crowd. Serve it with crusty bread or over rice for a satisfying, protein-packed meal that’s sure to become a favorite. Keywords: Cajun Black Eyed Peas Soup, Southern comfort food, hearty soup, Cajun recipe, black-eyed peas, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium bell pepper, diced (any color)
- 4 garlic cloves, minced
- 1 pound black-eyed peas, dried
- 2 tablespoons Cajun seasoning
- 15 ounces diced tomatoes (with juices)
- 6 cups chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 green onions, sliced (for garnish)
- hot sauce (optional)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the smoked sausage into rounds and cook in the pot for 4-5 minutes, until browned. Remove with a slotted spoon and set aside.
In the same pot, add the diced onion, celery, and bell pepper. Sauté for 5-7 minutes, until softened.
Add the minced garlic and Cajun seasoning to the pot. Stir and cook for 1 minute, until fragrant.
Return the smoked sausage to the pot, then add the rinsed black-eyed peas, diced tomatoes (with their juices), chicken broth, bay leaf, and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 60-70 minutes, stirring occasionally, until the black-eyed peas are tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf and thyme sprigs before serving.
Ladle the soup into bowls and garnish with sliced green onions. Add hot sauce if desired for extra heat.
Serve warm with crusty bread or over rice for a heartier meal.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 11.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1548 mg | 33% | |
*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.
