Black-Eyed Peas and Sausage Soup (Print)

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

# Ingredients:

→ Meats

01 - 1 lb 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 oz) diced tomatoes with juices

→ Legumes

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

→ Broth & Liquids

09 - 5 cups low-sodium chicken broth

→ Herbs & 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)

# Instructions:

01 - In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, approximately 5-7 minutes. Drain excess fat if necessary.
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 thoroughly 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 to ensure even cooking.
05 - Season with salt and black pepper to taste. Remove and discard the bay leaf.
06 - Ladle soup into individual bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.

# Pro Tips:

01 -
  • It's ready in under an hour, which means weeknight dinners don't feel like a production.
  • The flavor develops as it simmers, so you get depth without fussing over techniques.
  • One pot means one pot to clean, and that alone makes this recipe worth returning to.
02 -
  • Don't skip rinsing the canned black-eyed peas; that starchy liquid will make your soup gummy instead of clean and bright.
  • Taste the soup before you season it fully; the sausage and broth are already salty, and you can always add more at the end but can't take it back.
03 -
  • Brown the sausage properly at the start; that initial step sets the tone for everything that follows and shouldn't be rushed.
  • If your soup feels too thick after sitting, thin it with a little broth or water rather than letting it become stodgy.
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