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
Scale
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.
