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An extreme close-up of Southern black eyed pea soup, showing the texture of the peas, sausage, and vegetables in a savory broth.

Black Eyed Pea Soup Recipe (for Good Luck!)

This hearty and flavorful Black Eyed Pea Soup Recipe is packed with smoky sausage, bacon, and tender peas. It's the perfect easy, one-pot meal for a comforting dinner or to celebrate New Year's with a bowl of good luck!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon diced
  • 12 oz smoked sausage (like andouille or kielbasa) sliced into 1/4-inch rounds
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 cans (15 oz each) black-eyed peas rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 6 cups low-sodium chicken broth
  • 2 tsp Cajun seasoning
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Dutch oven or pot
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. 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.
  2. 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.
  3. Add the diced onion, carrots, and celery to the pot. Sauté in the rendered fat for 5-7 minutes, until the vegetables have softened.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. 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.
  6. 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.
  7. Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley if desired.

Notes

Flavor Tip: For an even deeper flavor, use a smoked ham hock. Add it with the broth and let it simmer for at least an hour, then remove the meat from the bone and add it back to the soup.
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.