If comfort was a soup, this Southern recipe for Black Eyed Pea Soup would be it. Smoky kielbasa and Cajun seasoning is the base, while carrots, kale, and a side of cornbread make this the ultimate cozy soup. While the recipe starts with one pound of dried black eyed peas, it still comes together in less than an hour, because it is not necessary to soak the beans first!
Yes, it's another iteration of sausage plus beans, and I always think it's even more delicious than the last one. If my 3 bean soup is one of your favorites, it's time to try this version! This bowl of soup only has one bean, the lovely black eyed pea, which I love cooking with for so many reasons.
We're only using black eyed peas today, because they are one of the very few small beans that don't require a soaking time before cooking. You can technically soak them for a few hours to shorten the cooking time, if you want, but it's really not necessary. They're a hearty, sturdy bean that cooks up without much fuss. You'll find very few split skins or exploding beans, no matter how they are cooked.
How to Make Black Eyed Pea Soup
This black eyed pea soup starts with one pound of dried beans, and it only has 8 other ingredients. The broth is heavily seasoned with garlic, onion, celery and Cajun spices. The dried beans cook in this wonderful aromatic mixture that includes sliced smoked sausage (also called kielbasa).
We'll use a mixture of chicken broth and water because the rest of the ingredients are so aromatic. Just before serving, we'll stir in some chopped kale for extra nutrition. Greens are entirely optional, but I happen to love greens with earthy black eyed peas.
The Ingredients
- Smoked Sausage. I buy the 13 ounce packages of kielbasa for this soup. Kielbasa is a smoked sausage that comes in a long, folded over link. It can be made of all pork, or a turkey and pork blend. I have also seen beef kielbasa. Any type of smoked sausage will taste good here, just be careful to not choose one that is overly spicy. We're adding Cajun seasoning to the broth, and that contains cayenne pepper. If you like kielbasa, try my 15 bean soup recipe with sausage.
- Garlic. Two fresh cloves of garlic, minced. If you don't have any fresh garlic, you can substitute 2 teaspoons of dried garlic powder. If I'm totally honest, I prefer the dried garlic powder over fresh in this black eyed pea soup, so use whatever you like the most.
- Onion. One large white or yellow onion, finely chopped. This brings so much flavor to the broth--do not use a sweet onion.
- Carrots. One large carrot (or two medium), peeled and sliced.
- Celery. Because this soup has a Cajun vibe, we're using celery in the broth. The holy trinity in Cajun cooking is onions, celery and green bell pepper, if you didn't know. We need 2 stalks of celery, washed very well and sliced (leaves are okay!).
- Black Eyed Peas. Buy the one-pound bag of dried black eyed peas, and then toss them in a colander. Rinse them very well, until the water runs clear, and then spread them out on a paper towel or dish towel and pick through them. Make sure to remove any split beans or any small stones that may be in the bag.
- Chicken Broth. Four cups of low sodium chicken broth, since the Cajun seasoning mix contains salt. You can use chicken broth or chicken stock, just make sure it's low sodium. We will also be adding 4 cups of water.
- Cajun Seasoning. I always use Tony Chachere's Original Creole Seasoning in the green jar. It contains salt, and so often, the recipe needs no additional salt.
- Kale. Two handfuls of chopped fresh kale are entirely optional. I like to remove the ribs on the kale because it often doesn't soften in the pot. You can use fresh spinach, frozen spinach, or any dark leafy greens you prefer here.
The Instructions
Begin by slice the sausage in half lengthwise, and then slice into ½-inch half-moon slices. Add the sausage to a large soup pot over medium-high heat. Sauté (adding oil, if necessary) until the sausage starts to turn a light golden brown on both sides.
Add the minced garlic to the pan, and saute (while stirring) for 30 seconds. Next, add the onion, carrots and celery. Saute while stirring occasionally for 7-10 minutes.
Once the veggies have started to soften, add the rinsed black eyed peas, the chicken broth, water, and Creole seasoning, and bring the mixture to a brisk simmer.
Maintain the simmer in the pot for at least 45 minutes, taste-testing at least 5 beans after 30 minutes. When the beans are soft and tender all the way through, lower the heat, stir in the kale and cook until it wilts.
Yes, you can absolutely use the crockpot to make this soup. You don't even need to brown the sausage first or sauté the vegetables. However, you need to reduce the broth to 3 cups and the water to 3 cups. Evaporation does not occur during the slow cooking process, like it does on the stove top in a soup pot, so reduce the amount of liquid so that you don't end up with too much broth. Also, for the kale: turn off the slow cooker, stir in the kale, and place the lid back on. Let it sit for 15-30 minutes, or just until wilted.
You can always check the nutrition information in the recipe card for the full information on any of my recipes. In my non-nutrition expert opinion, beans are always a good idea.
Let the leftover black eyed pea soup cool slightly, transfer it to food storage containers (I like these glass ones), snap on the lids, and place in the fridge. Leftovers will keep for up to 4 days in the fridge. You can also place them in freezer containers and store for up to 3 months. To defrost, place in fridge overnight and then heat on the stove until simmering. You may need to add a splash of broth before serving.
Black Eyed Pea Soup Recipe
Easy black eyed pea soup recipe with Cajun spices.
Ingredients
- 1 package of kielbasa sausage (13-15 ounces)
- 2 cloves garlic, minced
- 1 large onion, finely diced
- 1 large (or 2 medium) carrots, peeled and thinly sliced
- 2 stalks celery, thinly sliced
- 1 pound of dried black eyes peas, rinsed and picked over
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 ½ teaspoons Tony Chachere’s Original Creole Seasoning
- 2 handfuls of chopped kale
Instructions
- Slice the sausage in half lengthwise, and then slice into ½-inch half-moon slices. Add the sausage to a large soup pot over medium-high heat. Saute the sausage until it starts to turn a light golden brown on both sides. You might need to add a splash of oil to get it going, but I have found it usually contains enough.
- Add the minced garlic to the pan, and saute (while stirring) for 30 seconds. Then, add the onion, carrots and celery. Saute while stirring occasionally for 7-10 minutes.
- Once the veggies have started to soften, add the rinsed black eyed peas, the broth, water, and Creole seasoning, and bring the mixture to a brisk simmer.
- Maintain the simmer in the pot for at least 45 minutes, taste-testing at least 5 beans after 30 minutes. When the beans are soft and tender all the way through, lower the heat.
- Stir in the kale and continue to cook for another 5 minutes, until it wilts. Serve immediately.
Notes
Smoked Sausage: I buy the 13 ounce packages of kielbasa for this soup. Kielbasa is a smoked sausage that comes in a long, folded over link. It can be made of all pork, turkey, beef or a blend. I have also seen beef kielbasa. Any type of smoked sausage will taste good here, just be careful to not choose one that is overly spicy. We're adding Cajun seasoning to the broth, and that contains cayenne pepper.
Garlic: You can substitute 2 teaspoons of dried garlic powder.
Black Eyed Peas: Buy the one-pound bag of dried black eyed peas, and then toss them in a colander. Rinse them very well, until the water runs clear, and then spread them out on a paper towel or dish towel and pick through them. Make sure to remove any split beans or any small stones that may be in the bag.
Chicken Broth: Four cups of low sodium chicken broth, because the Cajun seasoning mix contains salt.
Cajun Seasoning: I always use Tony Chachere's Original Creole Seasoning in the green jar (contains salt).
Kale: You can use fresh spinach, frozen spinach, or any dark leafy greens you prefer here.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 677mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 12g
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