Black-Eyed Peas and Sausage Soup (Printable)

Hearty Italian sausage and black-eyed peas simmered with vegetables in savory broth for a warming, satisfying meal.

# What you need:

→ Meats

01 - 1 pound Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 ounces) diced tomatoes with juices

→ Legumes

08 - 2 cans (14 ounces each) black-eyed peas, drained and rinsed

→ Broth and Liquids

09 - 5 cups low-sodium chicken broth

→ Herbs and Spices

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper to taste

→ Finishing

15 - 2 tablespoons chopped fresh parsley for garnish
16 - Grated Parmesan cheese for serving (optional)

# Directions:

01 - In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, approximately 5 to 7 minutes. Drain excess fat if needed.
02 - Add the onion, carrots, celery, bell pepper, and garlic to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - 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 to combine all ingredients.
04 - Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
05 - Season with salt and black pepper to taste. Remove the bay leaf before serving.
06 - Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's a one-pot wonder that somehow tastes like you've been tending it all day.
  • Black-eyed peas bring an earthy, satisfying quality that makes this feel substantial without weighing you down.
  • The combination of Italian herbs and Southern ingredients creates this unexpected flavor magic that keeps people coming back for more.
02 -
  • Don't skip rinsing the canned black-eyed peas, as the liquid they're packed in can make the soup cloudier and saltier than you want.
  • The bay leaf truly matters here, but you must remember to remove it before serving or you risk a bitter surprise in someone's spoon.
03 -
  • Use high-quality sausage because it's one of the main flavors, so it deserves to be something you actually enjoy eating on its own.
  • Mise en place everything before you start cooking, as this recipe moves quickly once the pot is hot and you won't have time to chop while things are simmering.
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