Tomato Black-Eyed Pea Soup

Tomato Black-Eyed Pea Soup is deliciously savory and hearty with chunks of smoked sausage, and is very economical to boot.

Tomato Black-Eyed Pea Soup

by Sue Lau | Palatable Pastime

9.24.14

We’re moving soon! And this officially begins my “countdown” of cleaning out the freezer and pantry so I won’t have to haul as much. They say black-eyed peas are lucky. I hope so, Moving is a big thing and hard work. We could use all the luck we can get!

It uses frozen black-eyed peas, which I like to have around for this and that. Soup is a popular one, many of you having already enjoyed my spicy black-eyed pea soup recipe.

This one is not done in the crock, but it really doesn’t take very long once you saute the vegetables. If you wanted to do this in the crock, saute the veggies and fix it up and cook it a couple hours on high or about 6 hours on low. And keep an eye on it. Not one to leave going all day while you work a full shift.

The soup is very economical, and I imagine freezes very well. I have froze peas and meat before as well as soups and they always did fine. Of course, I won’t be freezing this one, since the idea is to clean the freezer out. But after I am settled into the new kitchen, I imagine I will be making soups all winter long that I can pull portions from the freezer and defrost.

We love soup for lunch!

~Sue

Tomato Black-Eyed Pea Soup

Servings: 6
Time: 1hr
Difficulty: easy
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Ingredients:

1 pound smoked sausage, diced
2 tablespoons olive oil
1 tablespoon chopped garlic
1 medium onion, diced
2 ribs celery, diced
16 ounces frozen black-eyed peas, thawed
2-3 fresh bay leaves
salt and black pepper
32 fluid ounces beef broth
6 ounces tomato paste
1/2 teaspoon turmeric
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes

Method:

Saute sausage, garlic, onion and celery in oil until vegetables begin to soften.
Stir in the black-eyed peas, beef broth, tomato paste, turmeric, Worcestershire sauce, red pepper flakes and then season to taste with salt and black pepper.
Bring soup to a boil then reduce heat, cover and simmer for 30-35 minutes or until the black-eyed peas are tender.
Serve hot.

From the kitchen of palatablepastime.com