Spicy Black-Eyed Pea Soup

Easy to make black-eyed pea in the crock pot. Has a great Cajun flavor. Goes great with corn bread on the side.
Spicy Black-Eyed pea Soup

Spicy Black-Eyed Pea Soup
by Sue Lau | Palatable Pastime
10.13.13

This is a really good low-budget soup, although that shouldn’t be the reason you want to make this. Sometimes peaople call this black-eyed bean soup and it is a lot like bean soup. But it is an important thing to know that these little legumes are not beans but peas.
I have loved them since I was a child and was always glad to have more while my brothers shirked them. As an adult, I know how to really make them sing to my heart, and love this soup especially with a couple squirts of green jalapeno sauce in it. I have no real explanation, but black-eyed peas and jalapenos are a match made in heaven.

Today I have made this soup with an andouille style smoked sausage, but polish or jusr plain old smoked sausage would do fine, as would something like little smokies. But that’s not all- this also pairs well with pork roast or pulled smoke pork, smoked turkey or even ham. Many meats are excellent as a flavoring in this. Of course, of you are a vegetarian, I might recommend omitting the meat and using a good quality vegetable base as a flavoring and not bother with trying to replace the meat at all. Do what suits you best.

Spicy Black-Eyed Pea Soup

  • Servings: 8-12
  • Time: 14hrs
  • Difficulty: easy
  • Print

Spicy Black-Eyed pea Soup

Ingredients:

  • 16 ounces dried black-eyed peas
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped carrots or 1 cup chopped bell pepper (may mix)
  • 5 cloves garlic, minced
  • 1 -2 bay leaf
  • 1 lb smoked sausage or 1 lb andouille sausages or 1 lb kielbasa, cut into chunks
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cajun spices or 1 tablespoon spice essence
  • 49 1/2 ounces chicken broth (large can)
  • cayenne pepper sauce or Tabasco sauce, to taste

Method:

  1. Sort peas and soak in plenty of water overnight.
  2. Before cooking, drain and rinse.
  3. Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
  4. Remove bay leaves before serving.
  5. Serve with additional tabasco, if desired.

Note: You can always use the three minute boil on the peas as a head start if you forget to soak overnight.

You *can* cook legumes without soaking them, it just takes longer.
Source: palatablepastime.com

You might also like:

Ham and Bean Soup

Black-Eyed Pea Jambalaya

Buttermilk Corn Muffins

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22 Comments

  1. Niki says:

    Did you eat this with cornbread? It looks delish… I plan on making this soon. My dad made a black eyed pea soup like this while he was on the Daniel fast, it was very yummy.

    Like

    • Yes, corn bread is what we usually have with this and things like beans. I know sometimes I crumble the corn bread right into the broth if I have eaten all the peas up. I do the same thing with collards and the broth.🙂
      ~s

      Like

  2. Hailey says:

    Made this the oter day it looked so delicious. Followed the recipe step by step except instead of sausage I put linguisa (my husband loves linguisa)
    I don’t know if it was the linguisa instead of sausage but it did not taste good. The juice didn’t have a good taste at all. Feel like I wasted a whole crock pot of soup. Bummed:/

    Like

  3. Amanda says:

    I’m soaking my peas now! I’m very excited to try this recipe but instead of having it as a soup..i
    m just going to add rice! Fantastic idea thank you for sharing the recipe!

    Like

  4. AJ Garner says:

    I tried this recipe on Saturday. It was very good! Very hearty….I made a few changes. Here’s what I did: Since I don’t like a heavy garlic taste, I minced 3 garlic cloves instead of 5. Also, to take down some of the heat from the cajun spice, I used 1 Tablespoon of Cajun seasoning (I used Tony’s Creole) and 1/2 tablespoon of Emeril’s Essence seasoning and a tad more salt, eliminating the cayenne pepper and sauce. I served over steamed white rice and served it with cornbread. My husband and guest were impressed with the dish!!

    Like

  5. Anonymous says:

    Just made this without the cayenne and cajun pepper and still perfectly delicious! This is awesome recipe and thank you for sharing! ☺

    Like

  6. Pingback: 20 Black Eyed Pea Recipes for New Year's - Penney Lane

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