Black-Eyed Peas and Sausage Soup

Experience the ultimate comfort food with this warming, rustic soup. By combining the hearty, earthy flavors of black-eyed peas with savory Italian sausage and a vibrant medley of vegetables, this dish creates a satisfying meal that is perfect for any day of the week. The savory broth tied together with aromatic herbs makes every spoonful a delight.

Save to Pinterest

This soup isn't just about nutrition; it's about the depth of flavor achieved through simple simmering. The red bell peppers and diced tomatoes add a subtle sweetness and acidity that balances the richness of the sausage, while the black-eyed peas provide a satisfying texture.

Ingredients

• 450 g (1 lb) Italian sausage (mild or spicy), casings removed
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (400 g/14 oz) diced tomatoes, with juices
• 2 cans (400 g/14 oz each) black-eyed peas, drained and rinsed (or 3 cups cooked)
• 1.25 liters (5 cups) low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)
• Grated Parmesan cheese, for serving (optional)

Instructions

Step 1

In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, about 5–7 minutes. Drain excess fat if needed.

Step 2

Add the onion, carrots, celery, bell pepper, and garlic to the pot. Sauté for 5 minutes, until vegetables are beginning to soften.

Step 3

Stir in the diced tomatoes (with their juices), black-eyed peas, chicken broth, thyme, oregano, bay leaf, and red pepper flakes (if using). Mix well.

Step 4

Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Step 5

Season with salt and black pepper to taste. Remove the bay leaf.

Step 6

Ladle soup into bowls. Garnish with chopped parsley and, if desired, grated Parmesan cheese.

Zusatztipps für die Zubereitung

For a thicker, creamier soup, try mashing a portion of the black-eyed peas against the side of the pot before serving. This releases their natural starches and gives the broth a heartier body. Ensure you remove the bay leaf before serving to avoid any bitter notes.

Varianten und Anpassungen

To create a vegetarian version, omit the sausage and use vegetable broth. You can enhance the depth of flavor by adding extra vegetables or a sprinkle of smoked paprika. If you enjoy heat, choose spicy Italian sausage and be generous with the red pepper flakes.

Serviervorschläge

This soup pairs beautifully with a slice of crusty bread for dipping or served over steamed rice for a more substantial meal. For a complete dining experience, enjoy it with a glass of light Chianti or Pinot Noir, which complements the savory herbs and sausage perfectly.

Save to Pinterest

Whether shared with family or enjoyed as a quiet dinner, this Black-Eyed Peas and Sausage Soup is a reliable classic. Its simple preparation and rich, complex flavors make it a standout choice for any soup lover looking for a rustic touch.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the Italian sausage and substitute vegetable broth for the chicken broth. Add smoked paprika or extra vegetables to maintain the depth of flavor.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I use dried black-eyed peas?

Yes, soak dried peas overnight, then cook until tender before adding to the soup. You'll need about 1 cup dried peas to yield the equivalent of the canned amount.

→ Can I freeze this soup?

This soup freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.

→ How can I make the soup thicker?

Mash a portion of the black-eyed peas against the side of the pot before serving, or let the soup simmer uncovered for an additional 10-15 minutes to reduce slightly.