Black-Eyed Peas and Sausage (Print View)

Warming soup with Italian sausage, black-eyed peas, and vegetables simmered in savory broth.

# Components:

→ 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 and Liquids

09 - 5 cups low-sodium chicken broth

→ Herbs and 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)

# Directions:

01 - In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, about 5 to 7 minutes. Drain excess fat if needed.
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 well 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.
05 - Season with salt and black pepper to taste. Remove the bay leaf. Ladle soup into bowls and garnish with chopped parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like you spent all day cooking when you really didn't.
  • Black-eyed peas bring an earthy richness that feels both comforting and unexpectedly elegant.
  • One pot means one thing to clean, which is its own kind of magic on a busy weeknight.
02 -
  • Don't skip draining and rinsing the canned black-eyed peas—it removes the tinny taste and makes them taste almost homemade.
  • Remove the bay leaf before serving; I learned this the hard way when a dinner guest crunched on one and gave me a look I'll never forget.
03 -
  • Make a double batch and freeze half—it reheats beautifully and tastes even better the next day when the flavors have had time to truly get acquainted.
  • If your broth tastes a bit thin, let the soup simmer uncovered for the final 10 minutes to concentrate the flavors and create a more velvety mouthfeel.
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