If you are craving a hearty, soul-satisfying meal that warms you from the inside out, look no further than this Black Eyed Pea and Smoked Sausage Soup Recipe. Filled with smoky, spicy, and savory flavors, this soup combines tender black eyed peas, zesty cajun seasoning, and rich smoked sausage to create a dish that feels like a comforting hug in a bowl. It’s quick to whip up, perfect for feeding a crowd or enjoying leftovers, and delivers big personality in every spoonful.
Ingredients You’ll Need
The beauty of this Black Eyed Pea and Smoked Sausage Soup Recipe lies in its simple, straightforward ingredients that each play a vital role in building vibrant flavors and delightful textures. Every component from the smoked sausage to the Rotel tomatoes works together to create a well-balanced dish that’s both filling and flavorful.
- Smoked sausage: Provides a smoky, meaty base packed with savory depth and a satisfying chew.
- Black eyed peas: Tender and earthy, these legumes add heartiness and subtle creaminess.
- Minced onion flakes: Offer a mild, sweet onion flavor without the need for chopping fresh onions.
- Garlic powder: Infuses the soup with an aromatic warmth that complements the sausage perfectly.
- Rotel diced tomatoes and green chilies: Bring a fresh, zesty kick with just the right amount of heat and acidity to brighten the soup.
- Cajun seasoning: Adds bold spice and complexity, elevating the dish with a touch of Louisiana flair.
- Chicken broth: Creates a flavorful liquid base that ties all the ingredients together beautifully.
- Cooked rice (optional): Perfect for adding extra heft, making the soup even more satisfying as a complete meal.
How to Make Black Eyed Pea and Smoked Sausage Soup Recipe
Step 1: Brown the Smoked Sausage
Start by heating your Dutch oven over medium-high heat and adding the sliced smoked sausage. Cooking it until lightly browned not only enhances the sausage’s natural smokiness but also releases flavorful fats that will infuse the entire soup with richness. This initial step sets the tone for the whole recipe.
Step 2: Combine the Ingredients
Once the sausage has a lovely caramelized crust, add in the black eyed peas, minced onion flakes, garlic powder, and undrained Rotel diced tomatoes and green chilies. Sprinkle in the cajun seasoning for that spicy punch and pour in 2 to 3 cups of chicken broth depending on your preferred soup thickness. Bring the mixture to a rolling boil, ensuring all ingredients start melding together.
Step 3: Simmer to Perfection
Reduce the heat and let the soup simmer gently for 20 minutes. This step allows all the flavors to marry beautifully while thickening the broth slightly. If you like, stir in cooked rice at the end to make the soup extra hearty and filling. The rice adds a lovely texture contrast and transforms the soup into a complete, satisfying meal.
How to Serve Black Eyed Pea and Smoked Sausage Soup Recipe
Garnishes
To elevate your Black Eyed Pea and Smoked Sausage Soup Recipe even further, consider topping each bowl with fresh garnishes. Chopped green onions or fresh parsley add a bright, clean note while a dollop of sour cream or shredded cheese introduces creamy, tangy richness. A squeeze of lime can also add a delightful zesty twist that balances the smoky sausage perfectly.
Side Dishes
This soup holds its own but pairs wonderfully with crusty bread or warm cornbread to scoop up every last bit. A side salad with crisp vegetables can provide a refreshing counterpoint to the soup’s hearty warmth. For a truly comforting meal, serve it alongside roasted vegetables or baked sweet potatoes to round out the flavors and textures.
Creative Ways to Present
For some fun, try serving the Black Eyed Pea and Smoked Sausage Soup Recipe in hollowed-out bread bowls to impress guests or turn it into a layered casserole by mixing it with cooked rice and topping with cheese before baking. You can also spice it up by offering a toppings bar with jalapeños, avocado slices, or hot sauce allowing everyone to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Black Eyed Pea and Smoked Sausage Soup Recipe tastes even better the next day as the flavors continue to meld. Store cooled soup in an airtight container in the refrigerator for up to 4 days. Keeping it chilled properly preserves both the taste and texture for easy reheating.
Freezing
This soup freezes beautifully, making it an excellent candidate for meal prep. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave a little space in the containers as the soup will expand when frozen. Label and date each container for convenience.
Reheating
To reheat, thaw frozen soup overnight in the fridge if possible. Warm it gently on the stovetop over medium heat, stirring occasionally. If reheating from refrigerated leftovers, simply heat in a pot until heated through. Add a splash of broth or water as needed to loosen the soup, and stir in fresh cooked rice if desired to refresh the texture.
FAQs
Can I use fresh black eyed peas instead of canned?
Yes, you can! Just keep in mind fresh or dried black eyed peas will need to be cooked longer until tender before adding to the soup. Canned peas are the quickest option and help save time.
Is it possible to make this soup vegetarian?
Absolutely. Substitute smoked sausage with a plant-based sausage or smoked tempeh, and use vegetable broth instead of chicken broth. The cajun seasoning and Rotel will still pack plenty of flavor.
How spicy is this Black Eyed Pea and Smoked Sausage Soup Recipe?
The spice level depends mostly on the amount of cajun seasoning and the Rotel diced tomatoes with green chilies. Adjust seasoning to your taste—start with less if you prefer mild and add more for a bold kick.
Can I prepare this soup in a slow cooker?
Yes, brown the sausage first on the stove, then combine all the ingredients in the slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until flavors meld and the soup is piping hot.
What’s the best way to thicken the soup?
If you’d like a thicker consistency, stir in extra cooked rice or mashed black eyed peas. You can also let the soup simmer uncovered a bit longer to reduce the broth to your liking.
Final Thoughts
This Black Eyed Pea and Smoked Sausage Soup Recipe is a true winner in the kitchen—easy, flavorful, and endlessly comforting. Whether you’re making it for a family dinner, meal prep, or a casual gathering with friends, it brings warmth and joy with every spoonful. Give this recipe a try and discover your new go-to soup that never fails to satisfy.
Print
Black Eyed Pea and Smoked Sausage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
Description
This hearty Black Eyed Pea and Smoked Sausage Soup combines smoky sausage with tender black eyed peas and a spicy kick from Cajun seasoning and Rotel tomatoes. It’s a quick and comforting meal perfect for any day of the week, served optionally over rice for extra heartiness.
Ingredients
Soup Ingredients
- 1 lb smoked sausage, sliced into 1/4-inch pieces
- 4 (15-oz) cans black eyed peas, drained
- 1 Tbsp minced onion flakes
- ½ tsp garlic powder
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 to 2 Tbsp Cajun seasoning
- 2 to 3 cups chicken broth
Optional
- 2 cups cooked rice
Instructions
- Brown the Sausage: In a Dutch oven over medium-high heat, cook the sliced smoked sausage until it is lightly browned, which should take about 5-7 minutes. This step helps develop flavor and renders some fat.
- Add Ingredients and Seasonings: To the browned sausage, add the drained black eyed peas, minced onion flakes, garlic powder, the entire can of undrained Rotel diced tomatoes and green chilies, Cajun seasoning, and pour in 2 to 3 cups of chicken broth. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows flavors to meld and the soup to thicken slightly.
- Serve: Optionally, serve the soup over 2 cups of cooked rice for a more filling meal.
Notes
- Adjust Cajun seasoning to taste, starting with 1 tablespoon and increasing if more heat is desired.
- Using a Dutch oven or heavy-bottomed pot ensures even cooking and prevents burning.
- Draining the black eyed peas helps control soup thickness but you can leave some liquid if preferred.
- Cooked rice is optional but adds texture and substance to the dish.
- This soup freezes well—store in airtight containers for up to 3 months.
