Easy to make black-eyed pea soup in the crock pot. Has a great Cajun flavor. Goes great with corn bread on the side.
Spicy Black-Eyed Pea Soup
by Sue Lau | Palatable Pastime
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This is a really good low-budget soup, although that shouldn’t be the reason you want to make this. Sometimes people 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.
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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 just 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 smoked pork, smoked turkey or even ham. Many meats are excellent as a flavoring in this. Of course, if 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
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Spicy Black-Eyed Pea Soup
Spicy Black-Eyed Pea Soup
Equipment
- 1 slow cooker
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
Instructions
- Sort peas and soak in plenty of water overnight.
- Before cooking, drain and rinse.
- Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
- Remove bay leaves before serving.
- Serve with additional tabasco, if desired.
Notes
You *can* cook legumes without soaking them, it just takes longer.
From the kitchen of palatablepastime.com
Nutrition
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Mmmm, such a hearty and flavourful soup! Thanks for sharing at Simple Supper Tuesday.
Thanks, Cindy! ~Sue
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.
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
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 :/
Not sure what the problem might have been there. I have used the same basic base in many soups and always enjoyed it. Sorry you didn’t care for it. ~s
Going to make this , looks so good. Did you cook the sausage first to brown it???
No, I just slice the sausage and add it as it is all smoked.
I got your recipe from Pinterest. I have it in my crockpot right now! Thanks so much for sharing I’m sure it will be delicious.
I hope you enjoy it as much as we do! ~s
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!
I hope you enjoy! ~s
Really liked your recipe, but is it just me or this soup is really spicy? I almost can’t eat it, but it’s so delicious.
There can be a bit of variation in your spices. When using spice such as red pepper for the first time, always do so conservatively to see how it compares to others. But glad you like it!
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!!
Oh, and I used smoked kielbasa pork sausage!
It all works. *thumbs up* 🙂
Sounds good!
Just made this without the cayenne and cajun pepper and still perfectly delicious! This is awesome recipe and thank you for sharing! ☺
Thanks!
Being from Louisiana and I have a husband that loves spicy food, im going to have to try this!! I haven’t had black eye peas in years and I loved them as a child…..thanks for the recipe!