Welcome to the ultimate guide to making the best Black-Eyed Pea Soup! This comforting soup is perfect for a cold winter night or a hearty New Year’s meal. Bursting with flavors from pork sausage, ground beef, and a mix of vegetables and spices, this soup is sure to warm you up and satisfy your taste buds.
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The Best Black-Eyed Pea Soup Recipes
This Black-Eyed Pea Soup recipe stands out with its rich and hearty ingredients. Combining the savory flavors of pork sausage, ground beef, and a variety of spices, this soup is perfect for any occasion. Whether you’re looking for a comforting meal on a cold night or a festive dish for New Year’s, this recipe has got you covered.
Notes on Ingredients
Each ingredient in this Black-Eyed Pea Soup recipe has been carefully selected to create a harmonious blend of flavors:
- Pork Sausage & Ground Beef: These meats provide a rich, hearty base.
- Black-Eyed Peas: A staple for good luck, especially around New Year’s.
- Diced Tomatoes & Green Chilies: Add a burst of flavor and color.
- Beef Bouillon Cubes: Enhance the savory taste.
- Molasses & Worcestershire Sauce: Introduce a subtle sweetness and depth.
- Garlic Salt, Salt, Black Pepper, Cumin: Essential spices that bring the soup together.
How to Make Black-Eyed Pea Soup
- Cook the Meat: Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and diced onion until the meat is no longer pink, about 10 to 12 minutes. Drain off excess fat.
- Combine Ingredients: Pour in the water, then stir in the black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
- Simmer: Bring the soup to a boil. Reduce the heat, cover, and let it simmer for 45 minutes.
How to Serve Black-Eyed Pea Soup
Serve this Black-Eyed Pea Soup hot, garnished with a sprinkle of fresh herbs if desired. It’s best enjoyed with a side of warm corn bread, which complements the rich and hearty flavors of the soup perfectly.
How to Store Black-Eyed Pea Soup
Allow the soup to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave until heated through.
FAQs About Black-Eyed Pea Soup
Can I use canned black-eyed peas instead of dried?
Yes, this recipe uses canned black-eyed peas for convenience, but you can also use dried peas that have been soaked and cooked.
Can I make this soup vegetarian?
Absolutely! Substitute the pork sausage and ground beef with plant-based meat alternatives and use vegetable bouillon cubes instead of beef.
What other sides go well with this soup?
In addition to corn bread, you can serve this soup with a fresh green salad, crusty bread, or steamed vegetables.
How can I make the soup spicier?
Add more diced green chilies or a dash of hot sauce to increase the heat level to your preference.
The Best Black-Eyed Pea Soup Recipes
Ingredients
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 large onion diced
- 4 cups water
- 3 15 ounce cans black-eyed peas, drained
- 1 28 ounce can diced tomatoes
- 1 10 ounce can diced tomatoes with green chile peppers (such as Rotel), undrained
- 1 4 ounce can chopped green chilies
- 4 beef bouillon cubes
- 4 teaspoons molasses
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon garlic salt
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
Instructions
- Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
- Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.
Enjoy creating this delicious Black-Eyed Pea Soup and sharing it with your loved ones!