This Black Eyed Pea Soup recipe is the perfect way to ring in the New Year or enjoy a comforting meal any day of the week. Packed with smoky sausage, tender black-eyed peas, and a trio of aromatic vegetables, this soup is hearty, flavorful, and incredibly easy to make. It’s a one-pot wonder that promises good luck and great taste.
We’ve designed this recipe to be straightforward without sacrificing a drop of flavor. Whether you’re a seasoned pro or new to Southern cooking, you’ll find this soup is both forgiving and deeply satisfying. Get ready to discover your new favorite comfort food.
Why You’ll Love This Good Luck Soup
This isn’t just any soup; it’s a bowl full of tradition and taste. The savory broth, enriched by smoky bacon and sausage, creates a perfect backdrop for the creamy black-eyed peas. It’s the kind of meal that warms you from the inside out.
- Rich & Smoky Flavor: We build layers of flavor by starting with bacon and then sautéing smoked sausage and vegetables.
- Hearty & Filling: Packed with protein and fiber, this soup eats like a meal.
- One-Pot Meal: Cleanup is a breeze with this simple, one-pot recipe.
- Perfect for New Year’s: Embrace the delicious tradition of eating black-eyed peas for prosperity and good fortune in the year to come.
The Tradition of Black-Eyed Peas on New Year’s
Have you ever wondered why black-eyed peas are a staple on New Year’s Day, especially in the American South? The tradition dates back centuries. The peas themselves are thought to symbolize coins or prosperity, ensuring a financially sound year ahead. Often served with greens (representing paper money) and cornbread (representing gold), this meal is a delicious way to set intentions for good fortune.
Ingredients You’ll Need
The magic of this Black Eyed Pea Soup recipe lies in its simple, yet powerful, combination of ingredients. Here’s what you’ll need to create this comforting dish:
- Bacon: Provides a smoky, savory base and delicious rendered fat for sautéing.
- Smoked Sausage: Andouille or Kielbasa work perfectly, adding a secondary layer of smoky, rich flavor. For a different but equally delicious flavor, try this kielbasa and sauerkraut recipe.
- Mirepoix: A classic trio of diced onion, carrots, and celery forms the aromatic foundation of the soup.
- Garlic: Freshly minced garlic adds a pungent, savory depth.
- Black-Eyed Peas: We use canned peas for convenience, making this a quick and easy recipe. Be sure to rinse and drain them well.
- Diced Tomatoes: A can of fire-roasted diced tomatoes adds a subtle sweetness and acidity that balances the richness.
- Chicken Broth: Use a quality low-sodium chicken broth as the liquid base.
- Cajun Seasoning: A blend of paprika, cayenne, garlic powder, and oregano gives the soup its signature Southern kick. If you love these flavors, you must try this Cajun Potato Soup.
- Salt & Black Pepper: To taste.
How to Make the Best Black Eyed Pea Soup Recipe
Follow these simple steps to create a rich and flavorful soup in just one pot. The key is to build flavor at every stage.
- Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
- Brown the Sausage: Add the sliced smoked sausage to the pot and cook until browned on both sides. Remove and set aside with the bacon.
- Sauté the Vegetables: Add the onion, carrots, and celery to the pot. Sauté in the rendered fat for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Return the bacon and sausage to the pot. Stir in the drained black-eyed peas, diced tomatoes (with their juices), chicken broth, and Cajun seasoning.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld together. For a deeper flavor, you can simmer for up to an hour.
- Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and the crispy bacon bits.
Tips for Success
A few simple tips can elevate your soup from good to unforgettable.
- Don’t Skip the Browning: Searing the sausage and sautéing the vegetables are crucial steps for developing a deep, complex flavor base.
- Use Fire-Roasted Tomatoes: They provide a smokier, deeper flavor than regular diced tomatoes.
- Control the Salt: Bacon, sausage, and Cajun seasoning all contain salt. Wait until the end to taste and add more salt if needed.
- Let it Simmer: The longer the soup simmers, the better it will taste. The flavors need time to meld and deepen.
Recipe Variations
This Black Eyed Pea Soup recipe is fantastic as is, but it’s also easy to customize. Here are a few ideas:
Make it Vegetarian/Vegan
To make a vegetarian version, simply omit the bacon and sausage. Sauté the vegetables in olive oil and add a teaspoon of smoked paprika to mimic the smoky flavor. Use vegetable broth instead of chicken broth.
Add Some Greens
Stir in a few handfuls of fresh spinach or chopped collard greens during the last 10 minutes of simmering for a nutritional boost, similar to our popular crockpot black-eyed peas and collard greens.
For a Spicy Kick
If you like it hot, add a pinch of red pepper flakes or a finely diced jalapeño along with the garlic.
Serving and Storage Suggestions
Serve this hearty soup with a side of crusty bread or Southern-style cornbread for dipping. For storage, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors actually get even better the next day! You can also freeze the soup for up to 3 months.
Frequently Asked Questions
Absolutely! If using dried peas, you’ll need to soak them overnight or use a quick-soak method. You will also need to increase the simmering time to 1.5-2 hours, or until the peas are tender. Add more broth as needed.
To make a vegetarian version, omit the bacon and sausage. Sauté the vegetables in 2 tablespoons of olive oil. To add a smoky flavor, include 1 teaspoon of smoked paprika with the Cajun seasoning. Use vegetable broth instead of chicken broth.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over medium-low heat until warmed through.
This soup is traditionally served with a side of cornbread, which is perfect for dipping into the savory broth. It’s also delicious with a side of steamed rice or a simple green salad.
Eating black-eyed peas on New Year’s Day is a Southern tradition thought to bring prosperity and good luck for the coming year. The peas symbolize coins, and when served with greens, they represent a year of financial fortune.
Share Your Good Luck Soup!
We hope this Black Eyed Pea Soup Recipe brings you comfort, joy, and a little bit of luck! If you make it and love it, please leave a comment below or share a photo of your creation. We love seeing what you’re cooking! For more delicious recipes, be sure to follow us on Pinterest.
Black Eyed Pea Soup Recipe
Black Eyed Pea Soup Recipe (for Good Luck!)
Ingredients
Equipment
Method
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of rendered fat in the pot.
- Add the sliced smoked sausage to the pot and cook until browned on both sides, about 4-5 minutes. Remove and set aside with the bacon.
- Add the diced onion, carrots, and celery to the pot. Sauté in the rendered fat for 5-7 minutes, until the vegetables have softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Return the cooked bacon and sausage to the pot. Add the rinsed and drained black-eyed peas, the undrained fire-roasted tomatoes, chicken broth, and Cajun seasoning. Stir everything to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld together.
- Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
