Black Eyed Pea Soup

There’s something incredibly comforting about a warm bowl of Black Eyed Pea Soup, especially on a chilly winter evening. I remember the first time I made it; I had just moved into my new home, and the weather outside was frightfully cold. To warm up, I decided to whip up a batch of this hearty soup. As the aroma filled my kitchen, I could feel my worries melt away. This dish is not only nourishing but also reminds me of family gatherings, where everyone would come together to enjoy a meal and share stories. Each spoonful of Black Eyed Pea Soup fills you with a sense of warmth, and it’s a perfect way to celebrate simple, wholesome ingredients. The combination of tender black-eyed peas, savory sausage, and vibrant kale creates a beautiful harmony of flavors. Whether you’re looking for a comforting dinner or a dish to impress your friends, this soup will surely do the trick!

Ingredients to Make Black Eyed Pea Soup

When it comes to the ingredients for Black Eyed Pea Soup, each one plays a vital role in building flavor and texture. The earthy black-eyed peas are the star of the show, complemented beautifully by the savory sausage and fresh kale. Each ingredient harmonizes, creating a comforting and nutritious soup that warms the heart and soul.

• 2 cups dried black-eyed peas, soaked overnight, drained and rinsed: These little legumes are full of fiber, protein, and a subtle creamy texture that makes the soup hearty.
• 1 pound bulk Italian sausage: This adds a rich, meaty flavor that enhances the overall taste of the soup.
• 1 tablespoon extra virgin olive oil: A drizzle of this oil adds depth and helps to sauté the onions and garlic.
• 1 large yellow onion, finely chopped: Sweet and aromatic, the onion forms the base of the soup’s flavor.
• 3 cloves garlic, minced: Garlic adds a robust flavor that brightens the dish.
• 6 cups chicken broth: Rich and savory, it serves as the soup’s liquid foundation.
• 14.5 ounce can diced tomatoes: This adds acidity and sweetness, balancing the flavors perfectly.
• 3 bay leaves: Infusing the soup with subtle herbal notes.
• 3/4 teaspoon dried thyme: Adds an earthy flavor that complements the other ingredients beautifully.
• 3/4 teaspoon dried rosemary: Its piney flavor elevates the soup.
• 1 teaspoon salt: Essential for seasoning.
• 1/2 teaspoon freshly ground black pepper: Adds a hint of warmth and spice.
• 1 bunch kale (or greens of choice): Chopped and added at the end for freshness and nutrition.
• Freshly grated Parmesan cheese for serving: Adds a finishing touch of flavor.

The Method for Black Eyed Pea Soup

Making Black Eyed Pea Soup is as easy as it is satisfying. Gather your ingredients and let’s get started! The steps are straightforward and will guide you to a bowl of warmth and flavor.

1. In a large pot, brown the sausage over medium heat. You want to cook it until most of the pink is gone, stirring occasionally. This usually takes about five to seven minutes. The sausage will emit a wonderful aroma, and you’ll notice it starting to caramelize. This browning adds depth to the soup.
2. Add in the olive oil and onion. The heat should be medium-low at this point. Sauté the onion until it becomes soft and translucent, which takes about five minutes. You’ll love how your kitchen starts to smell!
3. Now, it’s time to stir in the minced garlic. Cook for about a minute, just until the garlic becomes fragrant. Be careful not to let it burn; it can turn bitter quickly!
4. Next, add all the remaining ingredients except for the kale. Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, rosemary, salt, and black pepper. Stir everything together until well combined.
5. Bring the soup to a boil over medium-high heat. Once it starts bubbling, reduce the heat to medium-low. Cover the pot and let it simmer for about one hour. This simmering time allows the black-eyed peas to become tender yet not mushy.
6. After an hour, check the tenderness of the black-eyed peas. If they’re ready, add the chopped kale into the pot. Simmer for another ten minutes. You want the kale to wilt and brighten in color, adding a fresh touch to the soup.
7. Once the kale has cooked down, it’s time to taste! Adjust the seasoning with more salt and pepper as needed.
8. To serve, ladle the Black Eyed Pea Soup into bowls. Don’t forget a generous sprinkling of freshly grated Parmesan cheese on top. The cheese adds a creamy texture and enhances the flavor.
9. This soup tastes even better the next day, making it perfect for leftovers. Store it in the fridge and enjoy it for lunch or dinner.

Tips and Variations

When it comes to making Black Eyed Pea Soup, there are endless possibilities for customization. Here are some tips to enhance your experience:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The soup will thicken, so add a splash of broth when reheating.
• Freezing: This soup freezes beautifully! Pour it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: Serve this soup with a loaf of crusty bread or a side salad for a complete meal.
• Spice It Up: If you enjoy a bit of heat, add some crushed red pepper flakes or diced jalapeños.
• Different Greens: Feel free to substitute the kale with other greens, like spinach or Swiss chard, depending on what you have on hand.

How to Enjoy Black Eyed Pea Soup

Serving Black Eyed Pea Soup is just as delightful as making it. Here’s how to elevate your dining experience:

• Serve Hot: This soup is best enjoyed piping hot, so make sure to serve it right after cooking.
• Garnish Creatively: Add fresh herbs like cilantro or parsley on top for a pop of color and added freshness.
• Perfect for Family Gatherings: This dish is great for gatherings, offering a sense of warmth and comfort that everyone can enjoy.
• Lunch or Dinner: Whether it’s a cozy lunch or an inviting dinner, this soup fits any occasion perfectly.
• Seasonal Enjoyment: Ideal for cold winter nights, it can also be enjoyed during festive seasons, making it a great addition to holiday meals.
• Accompaniment Ideas: Pair it with cornbread, a fresh garden salad, or even a side of pickled vegetables to enhance the meal.

FAQ

Conclusion

In summary, Black Eyed Pea Soup is more than just a meal; it’s a comforting embrace on a cold night. With its rich flavors and nourishing ingredients, it’s a dish that warms both the body and soul. I encourage you to try making this soup at home; you’ll discover how simple ingredients can come together to create something truly special. Enjoy every spoonful!

Black Eyed Pea Soup

The ultimate comfort food for winter evenings, Black Eyed Pea Soup is a hearty, nutritious dish that combines tender peas, savory sausage, and vibrant greens. It's not just easy to prepare but also perfect for meal prep and leftovers. Enjoy a bowl tonight and feel the warmth!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups black-eyed peas soaked overnight, drained and rinsed
• 1 pound Italian sausage bulk
• 1 tablespoon olive oil extra virgin
• 1 large yellow onion finely chopped
• 3 cloves garlic minced
• 6 cups chicken broth
• 14.5 ounce diced tomatoes can
• 3 bay leaves
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 bunch kale (or greens of choice, e.g., collards, Swiss chard, spinach, etc), washed, tough stalks removed, chopped
• to taste Parmesan cheese freshly grated for serving

Equipment

• Large Pot
• Grater
• Saucepan
• Cutting Board
• Chef's Knife

Method

 

1. In a large pot, brown the sausage until most of the pink is gone. Add the olive oil and onions and cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the kale. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour or until the black-eyed peas are tender but not mushy. Add the kale and simmer for another 10 minutes. Add salt and pepper to taste. Serve sprinkled with some freshly grated Parmesan cheese. This soup tastes even better the next day and makes great leftovers!

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: This soup freezes beautifully! Pour it into freezer-safe containers and freeze for up to three months.
• Tip 3: Serve this soup with a loaf of crusty bread or a fresh garden salad for a complete meal.
• Tip 4: If you enjoy a bit of heat, add some crushed red pepper flakes or diced jalapeños.
• Tip 5: Feel free to substitute the kale with other greens, like spinach or Swiss chard, depending on what you have on hand.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.