Creeach Fam Recipes

Black-Eyed Pea Soup

Name: Black-Eyed Pea Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: 🥦Vegetable
Ingredients: 2 tsp. + 2 tsp. olive oil; one pound precooked sausage, sliced about 3/8 inch thick (see notes); 1 onion, chopped; 1 T minced garlic; 1 tsp. dried thyme or ground thyme; 1 tsp. dried oregano; 16 oz. package frozen black-eyed peas (see notes); 6 cups chicken broth (see notes); 1 cup water (and more as needed); 1 red bell pepper, seeds removed and finely diced; 1 green bell pepper, seeds removed and finely diced; salt and fresh ground black pepper to taste; 2 T sherry vinegar (or any mild vinegar); additional sherry vinegar and olive oil for serving (optional)

🍲Soup

🥦Vegetable

8 servings

servings

20 minutes

active time

1 hour 35 minutes

total time

Start Cooking

Ingredients

2 tsp. + 2 tsp. olive oil

one pound precooked sausage, sliced about 3/8 inch thick (see notes)

1 onion, chopped

1 T minced garlic

1 tsp. dried thyme or ground thyme

1 tsp. dried oregano

16 oz. package frozen black-eyed peas (see notes)

6 cups chicken broth (see notes)

1 cup water (and more as needed)

1 red bell pepper, seeds removed and finely diced

1 green bell pepper, seeds removed and finely diced

salt and fresh ground black pepper to taste

2 T sherry vinegar (or any mild vinegar)

additional sherry vinegar and olive oil for serving (optional)

Directions

Heat 2 tsp. olive in oil in a large soup pot and cook the sausage over medium-high heat until it’s nicely browned on all side, about 6-8 minutes. Don’t rush the browning step. Remove sausage to a bowl and set aside.

While the sausage browns, chop the onion and mince the garlic.

After you remove the sausage, turn heat to medium and add 2 tsp. more olive oil. When the oil is hot add the onions and cook until partially softened, about 3-4 minutes.

Then add the minced garlic, dried thyme, and dried oregano and saute a minute or two more.

Add the frozen black-eyed peas, chicken stock, and 1 cup water and bring to a low boil.

Turn heat to low and simmer about 30 minutes, or until the peas are starting to soften. (If you’re using dried black-eyed peas they will need longer cooking time to start softening, as much as 1-2 hours.)

When the peas are partly soft, add the diced red and green bell peppers and sausage and simmer about 45 minutes more, or until the peas are done to your liking. If the soup seems too thick, add a little more water as it cooks.

Season the soup with salt and fresh ground black pepper to taste and stir in the 2 T sherry vinegar.

Serve soup hot, with additional olive oil and sherry vinegar to drizzle on at serving time if desired.

Nutrition

Serving Size

Calories

295

Total Fat

20 g

Saturated Fat

6 g

Unsaturated Fat

11 g

Trans Fat

0 g

Cholesterol

38 mg

Sodium

1240 mg

Total Carbohydrate

17 g

Dietary Fiber

4 g

Total Sugars

5 g

Protein

13 g