Home • Recipe Finder • Soups

Black Eyed Pea Soup

by Katerina

5 from 10 votes

Jan 20, 2022, Updated Dec 29, 2023

Pin RecipeJump to RecipeComments

On the menu is a hearty, homemade Black Eyed Pea Soup with Sausage and Kale. This wholesome dish features tender black-eyed peas and kale simmered in a savory broth. It’s enhanced by the spicy kick of andouille sausage and a flavorful blend of onions, peppers, and garlic.

Do you eat black-eyed peas for New Year’s Day? Black eyed peas are said to bring good luck for the coming year, and it’s becoming quite the tradition to whip up a pot of them. This soup is a Hoppin’ John type recipe, perfect for getting through the frosty days of January and February. It’s full of sliced andouille sausage, dark green kale, and a medley of veggies.

Why You Should Make This Black Eyed Peas Soup

• Brings Good Luck: Embrace the tradition of eating black-eyed peas for New Year’s Day, which is known for bringing good fortune.
• Comfort for Cold Days: Ideal for chilly January and February weather, offering warmth and comfort.
• Rich in Flavor: Packed with andouille sausage, kale, and vegetables, offering a robust and satisfying taste.
• Versatile Serving Options: Enjoy it as is or over hot buttered rice, providing flexibility in how you eat this delicious soup.

Ingredients For Black Eyed Pea Soup

• Bacon: Dice up about four slices of your favorite thick-cut bacon.
• Sausage: Andouille sausage is my go-to for this soup, but you could also substitute kielbasa, or whatever smoked link sausage you enjoy. Slice it up into ¼-inch thick slices.
• Onion: I dice a small yellow onion for this recipe, but any kind of onion is fine.
• Bell Pepper: More dicing! This time, it’s a bell pepper. Any color will do. 
• Garlic: Mince or press the garlic cloves, or you can substitute garlic powder to make things a little faster. 
• Black-Eyed Peas: I use canned black-eyed peas, which should be drained and rinsed before using.
• Italian Seasoning: This zesty seasoning blend adds so much flavor. If you don’t have any, you can use equal parts oregano and basil, or just substitute whatever herbs you prefer, such as thyme, parsley, bay leaves, etc.
• Kale: Chop up a generous amount of kale. Remember that it cooks down once it is in the pot. If you like, you can substitute a bag of frozen kale instead. Collards, baby spinach, and mustard greens also make good substitutes.
• Broth: For the best flavor, use good-quality chicken broth or vegetable broth (low-sodium is preferred).
• Salt and Pepper: To taste.

How to Make Black Eyed Pea Soup

The great thing about this soup is that it all comes together in one pot without a lot of steps and without a lot of time! And, even though it’s so easy, it’s a complete, nutritious meal.

1. Cook the Bacon and Sausage. Saute the bacon in a Dutch oven for about one minute, and then stir in the sliced sausage. Cook until the sausage is browned and the bacon is crispy.
2. Cook the Onion, Pepper, and Garlic. Take out the cooked sausage and bacon and set it aside. Add the diced onions and peppers to the pot, and cook them in the bacon grease for several minutes to soften. Stir the garlic into the mixture.
3. Add the Black-Eyed Peas, Herbs, and Kale. Now add the black-eyed peas and the Italian seasoning to the pot, followed by the kale.
4. Add the Chicken Broth and Simmer. Finally, pour the chicken broth over the ingredients, and give everything one last good stir. Let the soup come to a boil, and then reduce the heat so that the soup simmers for about 20 minutes.
5. Enjoy! Taste the soup for salt and pepper and adjust it to your liking. Ladle the finished soup into bowls and serve hot.

Serving Suggestions

A soup like this is a meal in a bowl! But you could definitely also enjoy it with a tender wedge of Light Skillet Cornbread and the tangy, crunchy freshness of Classic Southern Coleslaw, plus a side of these Crispy Sweet Potato Wedges. You should also consider this Cornbread Casserole and a slice of this Banana Pound Cake to round out your meal.

Storing Leftovers

• To store leftover soup in the refrigerator, just cool it down and transfer it to airtight containers. It will stay fresh for 4 to 5 days.
• To store in the freezer, cool the soup down and then ladle it into freezer bags or these Souper Cubes. Freeze the soup for 3 to 4 months. Thaw in the refrigerator before reheating.
• To reheat, just place the desired portion in a covered saucepan over low to medium heat. Allow the soup to heat until it is piping hot, stirring occasionally to prevent cold and hot spots.

More Hearty Soup Recipes

• Cheeseburger Soup (Keto/Low Carb)
• Easy Lentil Soup Recipe
• Ham and Bean Soup
• Instant Pot Potato Soup

SaveSaved Pin Print

5 from 10 votes

Black Eyed Pea Soup

by Katerina | Diethood

Black Eyed Pea soup features kale and andouille sausage cooked in a savory broth with the kick of a delicious blend of onions, peppers, and garlic.

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 10

Ingredients 

1x2x3x

• ▢ 4 slices thick cut bacon,, diced
• ▢ 6 ounces andouille sausage,, sliced into ¼ inch thick slices
• ▢ 1 small yellow onion,, diced
• ▢ ¼ cup finely diced bell peppers,, any color
• ▢ 4 cloves garlic,, minced
• ▢ 2 cans (15 ounces each) black-eyed peas,, well rinsed and drained
• ▢ 1 teaspoon Italian Seasoning
• ▢ 4 cups chopped kale leaves
• ▢ 6 cups low sodium chicken broth
• ▢ salt and fresh ground black pepper,, to taste, if needed

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Instructions 

• Set a 5-quart dutch oven, or soup pot, over medium-high heat.
• Add the diced bacon to the dutch oven and cook for 1 minute.
• Stir in the sliced sausage and continue to cook for about 5 minutes, or until sausage is browned and bacon is crispy.
• Using a slotted spoon, remove sausages and bacon from the pot.
• Add the onion and diced peppers to the bacon grease in the pot and cook for 3 minutes, or until softened. Stir in the garlic and cook for 15 seconds.
• Add in the drained black-eyed peas and the Italian seasoning. Stir in the kale and continue to cook for 2 minutes, stirring frequently.
• Stir in the chicken broth; bring to a boil.
• Stir the sausages and bacon back into the soup. Reduce heat to a steady simmer and continue to cook for 20 minutes.
• Taste the soup and add salt and pepper, if needed. The andouille sausage adds saltiness to the soup, which is why I almost always omit the salt for this soup.
• Remove the pot from the heat.
• Ladle into soup bowls and serve.

Equipment

• Measuring Cups and Spoons
• Chef Knife
• Dutch Oven

Nutrition

Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 24g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 304mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2823IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating