30+ Hearty & Healthy Black-Eyed Pea Soup Recipes You’ll Love

Black-eyed peas are a beloved legume known for their earthy flavor, creamy texture, and impressive nutritional profile.

Packed with protein, fiber, and essential vitamins, they make the perfect base for a hearty and satisfying soup.

Whether you’re looking for a classic Southern-inspired dish or a creative twist on traditional recipes, black-eyed pea soup is an incredibly versatile and filling option for any meal.

In this article, we’ve gathered over 30 mouthwatering black-eyed pea soup recipes that will warm your soul and nourish your body.

From spicy and savory to light and fresh, these recipes cater to a wide range of tastes and dietary preferences.

Whether you’re cooking for a crowd, meal prepping for the week, or just craving something cozy on a chilly day, there’s a black-eyed pea soup recipe for every occasion.

Let’s dive in and explore the many ways you can enjoy this nutritious legume in your next soup!

30+ Hearty & Healthy Black-Eyed Pea Soup Recipes You’ll Love

Black-eyed pea soups are more than just delicious; they’re an easy, healthy way to incorporate more legumes into your diet.

These recipes prove that black-eyed peas can do much more than just appear in traditional dishes—they can transform into vibrant, creative soups that offer endless possibilities.

Whether you’re making a spicy, meaty soup or a light, veggie-packed broth, these 30+ recipes showcase the versatility of black-eyed peas and how they can be enjoyed year-round.

So, why not start cooking up a pot today?

With the wide variety of flavors and styles included, you’ll always find a black-eyed pea soup that suits your mood.

Give one of these recipes a try, and enjoy a hearty, nutritious, and utterly satisfying meal.

Southern Black-Eyed Pea and Greens Soup

This Southern-inspired black-eyed pea and greens soup is a warm, comforting dish that’s rich in earthy flavors. This soup combines black-eyed peas with greens like collard or kale and is simmered with a medley of vegetables and spices that add depth and warmth. It’s a soulful meal that brings traditional flavors to your table and makes for a nourishing bowl, especially during the colder months. Perfect for a cozy family dinner or as an impressive dish for gatherings, this soup embodies the essence of Southern comfort.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp thyme
• 1/2 tsp cumin
• Salt and pepper, to taste
• 4 cups vegetable or chicken broth
• 1 can diced tomatoes (14 oz)
• 3 cups chopped greens (collard greens, kale, or Swiss chard)
• 1 bay leaf
• Fresh parsley, for garnish

Instructions:

1. Drain and rinse the soaked black-eyed peas.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened (about 5 minutes).
3. Add the garlic, smoked paprika, thyme, cumin, salt, and pepper. Stir for 1-2 minutes until fragrant.
4. Add the black-eyed peas, broth, diced tomatoes, and bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the black-eyed peas are tender.
5. Add the greens and cook for another 10 minutes, or until they’re softened.
6. Remove the bay leaf, taste, and adjust seasonings if necessary.
7. Serve hot, garnished with fresh parsley.

This Southern Black-Eyed Pea and Greens Soup is a bowl of tradition and nourishment. The earthy flavor of black-eyed peas melds perfectly with tender greens and a savory, smoky broth. This dish is ideal for a wholesome, nutrient-rich meal that feels like a warm embrace from Southern hospitality. Pair it with a slice of cornbread for a truly authentic experience.

Spicy Black-Eyed Pea Soup with Chorizo

For those who enjoy a bit of heat, this Spicy Black-Eyed Pea Soup with Chorizo is the perfect recipe. Combining the mild, nutty flavor of black-eyed peas with the smoky spiciness of chorizo creates a soup that’s full of depth and texture. The spice level can be adjusted to suit your taste, making it a versatile dish that’s as hearty as it is flavorful. This soup is perfect for chilly days when you want a robust, warming meal.

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight
• 1 tbsp olive oil
• 6 oz chorizo sausage, sliced
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 4 cups chicken broth
• 1 can fire-roasted diced tomatoes (14 oz)
• 2 cups baby spinach or kale, roughly chopped
• Fresh cilantro, for garnish

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat the olive oil over medium-high heat. Add the chorizo slices and cook until browned. Remove the chorizo and set aside.
3. In the same pot, add the onion and bell pepper. Sauté for 5 minutes, until softened. Add garlic, jalapeño, smoked paprika, chili powder, salt, and pepper, cooking for another 1-2 minutes.
4. Return the chorizo to the pot, add the black-eyed peas, chicken broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 40-45 minutes, until peas are tender.
5. Stir in the spinach or kale, cooking until wilted.
6. Serve hot, garnished with fresh cilantro.

This Spicy Black-Eyed Pea Soup with Chorizo is a bold and flavorful dish that brings a taste of warmth and spice to your meal. The chorizo adds a smoky, spicy kick that balances beautifully with the creamy black-eyed peas and fresh greens. A hearty soup like this is ideal for those who crave a little heat and a lot of flavor, perfect as a standalone meal or paired with crusty bread.

Black-Eyed Pea and Vegetable Soup with a Hint of Lemon

This light yet satisfying Black-Eyed Pea and Vegetable Soup offers a refreshing twist with a splash of lemon juice. Loaded with vegetables, this soup combines the nutty, earthy flavor of black-eyed peas with vibrant carrots, zucchini, and tomatoes, creating a nutritious, balanced meal. The lemon adds a subtle brightness, making this soup a perfect choice for spring and summer months or any time you crave something lighter yet still comforting.

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1/2 tsp thyme
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 tbsp lemon juice
• Fresh dill or parsley, for garnish
• Lemon slices, for serving

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat the olive oil over medium heat. Add the onion and carrots, sautéing for 5 minutes until softened.
3. Add the garlic, thyme, salt, and pepper, stirring until fragrant (about 1-2 minutes).
4. Add the black-eyed peas, broth, and diced tomatoes. Bring the soup to a boil, then reduce heat and simmer for 40-45 minutes, or until black-eyed peas are tender.
5. Add the zucchini in the last 10 minutes of cooking and continue to cook until the zucchini is tender.
6. Stir in the lemon juice, adjust seasoning if needed, and serve hot with a garnish of fresh dill or parsley and lemon slices.

This Black-Eyed Pea and Vegetable Soup with Lemon is a beautiful blend of wholesome vegetables and the creamy texture of black-eyed peas. The touch of lemon adds a refreshing brightness to every bite, making this soup light and invigorating. Enjoy it as a satisfying lunch or a light dinner, and let it transport you to sunny days with every spoonful.

Black-Eyed Pea and Ham Hock Soup

This Black-Eyed Pea and Ham Hock Soup is a classic, hearty dish that brings the comfort of home cooking to your table. Slow-cooked with smoky ham hocks, tender black-eyed peas, and a blend of aromatic vegetables, this soup is incredibly flavorful and filling. The ham hock infuses the broth with a rich, savory taste, making it the perfect dish for cozy evenings. Serve with a side of crusty bread, and you have a meal that’s both nostalgic and deeply satisfying.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, sliced
• 1 ham hock (about 1 lb)
• 5 cups chicken broth
• 1 can diced tomatoes (14 oz)
• 1/2 tsp thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Rinse and drain the soaked black-eyed peas.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots, sautéing until vegetables are soft (about 5 minutes).
3. Add the ham hock, chicken broth, black-eyed peas, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, until the peas are tender and the ham is falling off the bone.
4. Remove the ham hock, shred the meat, and discard the bone. Return the shredded ham to the soup.
5. Serve hot, garnished with fresh parsley.

This Black-Eyed Pea and Ham Hock Soup is the ultimate comfort dish, with tender black-eyed peas and savory ham in every bite. The slow-simmered flavors make this a filling and flavorful meal that’s ideal for sharing with family. With its smoky aroma and satisfying richness, this soup will quickly become a wintertime favorite.

Curried Black-Eyed Pea and Coconut Soup

For a unique twist on traditional black-eyed pea soup, this Curried Black-Eyed Pea and Coconut Soup combines warming spices with creamy coconut milk for a mildly spicy, exotic flavor profile. Infused with curry powder, ginger, and garlic, this dish brings a taste of the tropics to your table. It’s a perfect choice for those looking to add a touch of adventure to their soup repertoire while still enjoying the familiar comfort of black-eyed peas.

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight
• 1 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 can coconut milk (13.5 oz)
• 1 red bell pepper, diced
• 1 cup baby spinach
• Fresh cilantro, for garnish

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, cooking until softened (about 5 minutes).
3. Add the curry powder, turmeric, cayenne pepper, salt, and pepper, stirring until fragrant (1-2 minutes).
4. Add the black-eyed peas, vegetable broth, and coconut milk. Bring the soup to a boil, then reduce the heat and simmer for 40-45 minutes until the peas are tender.
5. Add the red bell pepper and spinach, cooking for an additional 5 minutes until the spinach is wilted.
6. Serve hot, garnished with fresh cilantro.

This Curried Black-Eyed Pea and Coconut Soup offers a delightful fusion of flavors, bringing together the mild creaminess of coconut milk with the warmth of curry spices. The vibrant colors and fresh garnishes make it as visually appealing as it is delicious, providing a comforting yet exotic meal that’s perfect for cold or rainy days.

Black-Eyed Pea and Sweet Potato Stew

This Black-Eyed Pea and Sweet Potato Stew is a hearty, nutritious dish that combines the earthy flavor of black-eyed peas with the natural sweetness of sweet potatoes. Enhanced with spices like cumin and smoked paprika, this stew has a slightly smoky, spicy kick that’s balanced by the creamy texture of the sweet potatoes. It’s an ideal choice for those seeking a satisfying, plant-based meal that’s packed with nutrients and flavor.

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 4 cups vegetable broth
• 2 sweet potatoes, peeled and cubed
• 1 can diced tomatoes (14 oz)
• 2 cups chopped kale or spinach
• Fresh parsley or cilantro, for garnish

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft (about 5 minutes).
3. Add the cumin, smoked paprika, salt, and pepper, stirring until fragrant (1-2 minutes).
4. Add the black-eyed peas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 30 minutes.
5. Add the cubed sweet potatoes and continue to simmer for another 20-25 minutes, or until the peas and sweet potatoes are tender.
6. Stir in the kale or spinach, cooking until wilted.
7. Serve hot, garnished with fresh parsley or cilantro.

This Black-Eyed Pea and Sweet Potato Stew is a delicious, plant-based meal that’s both comforting and packed with nutrients. The sweet potatoes add a lovely contrast to the smoky, savory broth, creating a balanced and flavorful dish. This stew is perfect for meal prepping, as it tastes even better the next day, allowing you to enjoy a nourishing bowl any time.

Spicy Black-Eyed Pea and Chorizo Soup

This Spicy Black-Eyed Pea and Chorizo Soup is a bold and hearty dish that brings together the smoky richness of chorizo with the earthy, creamy texture of black-eyed peas. The chorizo adds a spicy kick to the broth, while the black-eyed peas absorb all the flavorful goodness. With a hint of paprika, garlic, and bell pepper, this soup is the perfect comfort food for those who enjoy a little heat with their meals. Serve with a dollop of sour cream or a squeeze of lime to balance the spiciness.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 2 tbsp olive oil
• 1/2 lb chorizo sausage, casing removed and crumbled
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 5 cups chicken broth
• 1 can diced tomatoes (14 oz)
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Sour cream or lime wedges, for serving

Instructions:

1. Rinse and drain the black-eyed peas.
2. Heat olive oil in a large pot over medium heat. Add the chorizo and cook until browned and crispy, breaking it up as it cooks (about 5-7 minutes). Remove the chorizo from the pot and set aside.
3. In the same pot, add the onion, garlic, and bell pepper, cooking until softened (about 5 minutes).
4. Stir in the smoked paprika, cayenne pepper, cumin, salt, and pepper, cooking for another minute to toast the spices.
5. Add the black-eyed peas, chicken broth, diced tomatoes, and cooked chorizo. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the peas are tender.
6. Serve hot, garnished with fresh cilantro, and with a side of sour cream or lime wedges.

This Spicy Black-Eyed Pea and Chorizo Soup is a flavor-packed dish that combines the heartiness of black-eyed peas with the smoky heat of chorizo. The result is a rich and comforting soup with a bit of a kick. It’s a perfect option for a cozy dinner on a chilly evening, with just the right balance of spice and savoriness.

Black-Eyed Pea and Kale Soup

This Black-Eyed Pea and Kale Soup is a nutrient-packed, vegetarian dish that’s as delicious as it is healthy. The earthy flavor of the black-eyed peas pairs perfectly with the slightly bitter and robust taste of kale. With a garlic, onion, and herb-infused broth, this soup offers a perfect balance of flavors, while the addition of olive oil and a touch of lemon brings brightness to the dish. This soup is a great way to enjoy a comforting meal without compromising on health.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and chopped
• 5 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Juice of 1 lemon

Instructions:

1. Rinse and drain the black-eyed peas.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
3. Add the thyme, oregano, red pepper flakes, salt, and pepper. Stir to combine.
4. Add the black-eyed peas, vegetable broth, and diced tomatoes to the pot. Bring the soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, until the peas are tender.
5. Stir in the chopped kale and cook for another 5-7 minutes, until the kale is wilted and tender.
6. Finish the soup with a squeeze of lemon juice for a fresh, bright flavor.
7. Serve hot, and enjoy!

This Black-Eyed Pea and Kale Soup is a vibrant, healthy dish that’s full of fiber, vitamins, and plant-based protein. The earthy peas and hearty kale create a satisfying soup that’s perfect for a light but filling meal. The bright lemon juice at the end lifts the flavors and adds a touch of freshness, making this soup both comforting and invigorating.

Black-Eyed Pea and Vegetable Soup

Packed with a variety of colorful vegetables, this Black-Eyed Pea and Vegetable Soup is an easy-to-make, hearty, and nourishing dish. It’s perfect for a meatless meal that still feels satisfying, with the richness of black-eyed peas and the goodness of carrots, celery, zucchini, and spinach. The broth is infused with herbs and garlic, offering a savory flavor profile that will keep you coming back for more. This soup is a great option for a wholesome lunch or dinner and can easily be made in large batches.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can diced tomatoes (14 oz)
• 5 cups vegetable broth
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 cups spinach, chopped
• Salt and pepper, to taste

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
3. Add the carrots, celery, and zucchini, and cook for an additional 5 minutes, stirring occasionally.
4. Stir in the dried basil, oregano, salt, and pepper. Then, add the black-eyed peas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 1 hour, until the peas and vegetables are tender.
5. Stir in the chopped spinach and cook for another 5 minutes until wilted.
6. Serve hot, and enjoy!

This Black-Eyed Pea and Vegetable Soup is a wonderful way to enjoy a plant-based meal that’s both filling and healthy. The combination of tender peas, fresh vegetables, and a flavorful broth makes it a satisfying dish that’s perfect for any season. It’s a versatile recipe, allowing you to customize the vegetables based on what you have on hand, ensuring a comforting and wholesome meal every time.

Southern Black-Eyed Pea and Ham Soup

This Southern Black-Eyed Pea and Ham Soup is a classic comfort food that brings warmth and rich flavors to your table. The smoky ham hock infuses the broth with depth, while the tender black-eyed peas offer a creamy texture. A medley of vegetables, including onions, carrots, and celery, adds both nutrition and flavor. This hearty soup is perfect for a cozy dinner and makes great leftovers, as the flavors continue to meld the next day. Serve with cornbread for a true Southern experience.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 1 smoked ham hock or 1 cup diced cooked ham
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp thyme
• 1/2 tsp smoked paprika
• 5 cups chicken broth
• Salt and pepper, to taste
• Hot sauce, for serving (optional)
• Fresh parsley, for garnish

Instructions:

1. Rinse and drain the black-eyed peas.
2. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes.
3. Add the garlic, bay leaf, thyme, and smoked paprika, cooking for another minute until fragrant.
4. Add the black-eyed peas, ham hock (or diced ham), and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 1-1.5 hours, until the peas are tender and the ham hock has imparted its flavor to the broth.
5. If using a ham hock, remove it from the pot, discard the bone, and shred the meat. Return the shredded ham to the pot.
6. Taste the soup and season with salt and pepper. Serve with a dash of hot sauce if desired, and garnish with fresh parsley.

This Southern Black-Eyed Pea and Ham Soup is the epitome of comfort food. The smoky richness from the ham hock pairs perfectly with the earthy black-eyed peas, creating a soul-warming dish. This soup is an excellent choice for a cold evening or for serving a crowd, and it pairs beautifully with cornbread or a slice of crusty bread for dipping.

Black-Eyed Pea and Sweet Potato Soup

The Black-Eyed Pea and Sweet Potato Soup is a wonderfully nourishing dish that blends the sweetness of potatoes with the earthiness of peas. The tender chunks of sweet potato add a comforting texture, while the black-eyed peas bring protein and fiber to the mix. Infused with cumin, garlic, and coriander, this vegan soup is a satisfying meal on its own but can be enhanced with a drizzle of coconut milk or a sprinkle of toasted nuts for extra flavor and texture.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric (optional)
• 5 cups vegetable broth
• 1 can coconut milk (14 oz)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Toasted pumpkin seeds or nuts (optional)

Instructions:

1. Rinse and drain the black-eyed peas.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the cumin, coriander, and turmeric (if using), cooking for 1-2 minutes until fragrant.
4. Add the sweet potatoes, black-eyed peas, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas and sweet potatoes are tender.
5. Stir in the coconut milk and cook for an additional 5 minutes to heat through.
6. Taste the soup and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and toasted pumpkin seeds or nuts, if desired.

This Black-Eyed Pea and Sweet Potato Soup is a hearty and nutritious dish that’s full of vibrant flavors. The combination of sweet potatoes and black-eyed peas creates a satisfying and well-rounded soup, while the spices bring warmth and depth. This vegan-friendly recipe is perfect for a light yet fulfilling meal and can easily be customized with your favorite toppings or garnishes.

Black-Eyed Pea and Sausage Soup

This Black-Eyed Pea and Sausage Soup is a savory, satisfying dish that combines the richness of sausage with the hearty texture of black-eyed peas. The spicy sausage adds bold flavor, while the peas provide a creamy contrast. With the addition of tomatoes, garlic, and fresh herbs, this soup is both comforting and flavorful. It’s perfect for a quick weeknight dinner and pairs well with a slice of crusty bread for dipping.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 1/2 lb spicy sausage (such as Italian or Andouille), casing removed and crumbled
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 5 cups chicken broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish
• Crusty bread, for serving

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes.
3. Remove the sausage and set aside. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the diced tomatoes, black-eyed peas, chicken broth, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, until the peas are tender.
5. Add the cooked sausage back into the pot and cook for an additional 5 minutes to allow the flavors to meld together.
6. Serve hot, garnished with fresh basil and alongside crusty bread.

The Black-Eyed Pea and Sausage Soup is a flavorful and satisfying dish that pairs the richness of sausage with the earthiness of black-eyed peas. The smoky and spicy notes in the sausage perfectly complement the creamy peas, making for a truly comforting meal. This soup is a great option for a quick weeknight dinner or a weekend gathering with friends and family.

Black-Eyed Pea and Spinach Soup

The Black-Eyed Pea and Spinach Soup is a nutritious and refreshing dish that pairs earthy black-eyed peas with vibrant spinach. The combination of hearty legumes and leafy greens creates a flavorful, fiber-packed soup that is both filling and light. This recipe is vegan-friendly and is perfect for a quick and easy weeknight dinner or a wholesome lunch. The garlic, lemon, and herbs enhance the flavors, making this soup both savory and satisfying.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Rinse and drain the black-eyed peas.
2. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
3. Stir in the cumin and smoked paprika, cooking for 1 more minute.
4. Add the black-eyed peas and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 1 to 1.5 hours, or until the peas are tender.
5. Once the peas are cooked, stir in the chopped spinach and lemon juice. Cook for an additional 5 minutes until the spinach is wilted.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This Black-Eyed Pea and Spinach Soup is a delightful blend of flavors and textures. The combination of hearty peas and fresh spinach creates a balanced, light yet filling soup. It’s perfect for those seeking a healthy, plant-based meal that doesn’t sacrifice taste. The addition of lemon and fresh herbs brightens up the dish, making it a refreshing choice for any time of year.

Spicy Black-Eyed Pea and Chorizo Soup

This Spicy Black-Eyed Pea and Chorizo Soup is packed with bold, zesty flavors. The smoky, spicy chorizo sausage infuses the broth with a rich, savory taste, while the black-eyed peas add a hearty, creamy texture. With the inclusion of tomatoes, onions, and a blend of spices, this soup has a wonderful balance of heat and depth. It’s perfect for those who love a bit of spice in their soup and want a meal that is both filling and flavorful.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 1/2 lb chorizo sausage, casing removed and crumbled
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 5 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Rinse and drain the black-eyed peas.
2. Heat a large pot over medium heat and add the crumbled chorizo. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and crispy. Remove the chorizo and set it aside.
3. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
5. Add the black-eyed peas, diced tomatoes, chicken broth, and cooked chorizo to the pot. Bring the soup to a boil, then reduce the heat and simmer for 1 to 1.5 hours, until the peas are tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a lime wedge on the side.

The Spicy Black-Eyed Pea and Chorizo Soup is a bold and exciting dish that delivers a perfect blend of heat, smokiness, and depth. The chorizo adds a wonderful richness to the broth, while the black-eyed peas provide a hearty base. This soup is great for anyone who enjoys a spicy, flavorful meal and makes an excellent dish for gatherings or a satisfying weeknight dinner.

Black-Eyed Pea and Tomato Soup

This Black-Eyed Pea and Tomato Soup is a light and comforting dish with a tangy twist from the tomatoes. The sweet acidity of the tomatoes balances out the creaminess of the black-eyed peas, creating a beautifully simple yet flavorful soup. With the addition of onions, garlic, and herbs, this dish is both hearty and refreshing. It’s ideal for a quick lunch or dinner, and can be easily customized with your favorite herbs or a dollop of sour cream for extra richness.

Ingredients:

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp thyme
• 1/4 tsp red pepper flakes (optional for heat)
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Rinse and drain the black-eyed peas.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute.
3. Stir in the diced tomatoes, black-eyed peas, vegetable broth, oregano, thyme, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat and simmer for 1 to 1.5 hours, until the peas are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley.

This Black-Eyed Pea and Tomato Soup is a light yet satisfying dish, with the sweet and tangy flavor of tomatoes balancing the earthiness of the peas. The herbs add depth to the broth, while the red pepper flakes offer a hint of heat. It’s a perfect option for a quick, wholesome meal that feels both comforting and refreshing at the same time.

Note: More recipes are coming soon!