Black-Eyed Pea Soup Recipe -
Black-Eyed Pea Soup Recipe
  • READY IN hrs

Black-Eyed Pea Soup

Recipe by  

"This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
  2. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2011

I'm not a fan of black-eyed peas, but my wife is Southern and I wanted her to fulfill her New Year's requirement. This soup is incredibly delicious. I did substitute beef broth for the water / bouillon and I left out the chilies, otherwise I stayed true to the recipe. The Ro-Tel tomatoes brought the perfect amount of heat for us. This soup is very meaty and the black-eyed peas play a supporting role, bringing a pleasant complexity to the flavor. If you really like them I think that you could easily add another can without overwhelming the soup. I made Grandmother's Buttermilk Cornbread to go with it. Tomorrow's leftovers will be with rice. I can hardly wait.

Most Helpful Critical Review
Mar 09, 2014

I didn't care for this soup at all, but the men of the house loved it. I just durn like the flavored of beef and sausage mixed together. I'd do it again differently if the guys want me to, but otherwise I wouldn't make a new attempt.

Jun 11, 2011

Excellent!!! I didn't have pork sausage so I ground some pork sirloin with my Kitchen Aid mixer and used that. Since it wasn't seasoned as sausage I added about 1/2 teaspoon sage and extra garlic salt. That's the only change I made and this stuff is wonderful! I'm serving with cornbread and can't wait until time to eat! Try this, it is excellent!!! edited...Dinner is over and we enjoyed every bite! I'm almost afraid to try it with the sausage since the ground pork was so good! I will, however, try the sausage next time and report back. :)

Oct 05, 2011

Searching for a soup to use spicy sausage and frozen black-eyed peas, I found this recipe. And it wasn't until now did I realize the recipe also called for ground beef... musta skimmed over that the first time... Good thing this soup has room for error, er adjustment. Having unintentionally omitted one of the proteins, I did add some celery and small-dice pepper along with the onion (and garlic!). For the remainder of the recipe, I pretty much followed the listed ingredients, possibly adjusting here and there as the soup was stirred and sampled. I finished the soup with an ample dusting of Cajun seasoning and served gumbo-style with a mound of rice and a wedge of cornbread alongside.

Aug 08, 2011

Dang this was outstanding! I added a dollop of sour cream and sprinkled with fresh tomatoes. in each bowl and we passed the hot sauce. Thank you!

Jan 13, 2012

Absolutely delish!! This is a quick and easy meal that tastes fantastic! My husband and the kids loved it. We served it with salad and corn chips. The only change I made was adding pinto beans and navy beans instead of the black-eyed peas. It is all I had on hand. Black-eyed peas are beans anyway so I can't imagine the taste would be that much different if I had used the black-eyed peas. This recipe is absolutely worth making. It is so easy and uses ingredients that many people would have on hand. YUM!

Sep 15, 2011

This was delicious! It was a last minute meal and I happened to have 3 cans of black eyed peas! The only change I made was adding 2 cans of Rotel, and not the extra can of green chilies. The whole family liked it - 11 and up.

Jan 03, 2014

Had black eyed peas left from New Year's Day and thought I'd try something other than throwing them in w/ a pot of vegetable soup. So glad I tried this! Daughter #1, who HATES and despises black eyed peas, came in from work and ate two, yes, two bowls and pronounced it delicious. I did have about a cup more peas than the recipe calls for, but hey, it's soup, right? Absolutely not too many. Wouldn't have a problem w/ more. In my opinion, it needed much more time on the stove. 45 minutes is not enough time to mingle and marry the flavors. After tasting, I felt it needed more kick. Now, please understand that I do not like things too hot, just spicy. I added extra salt and pepper and a gracious plenty (as Mama always said) of Frank's Original hot sauce. Practically perfect in every way. When I added a 14.5 oz can of tomatoes and chilies, abovementioned daughter and I were practically dancing w/ joy. Now, that I've reviewed original recipe, I'm probably going back to the kitchen to add a few cans of other beans, not, and I repeat NOT because the soup needs it...just cuz I'm trying to add more vegs to my diet. I make lots of soups and freeze them in one serving bags to take to work for lunch. Very delicious, healthy and frugal. I'm looking forward to having this one. Cornbread essential.


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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 2228 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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