Black-Eyed Pea and Sausage Soup

Oxmoor House

A great recipe for New Year's day, this simple soup simmers the traditional good luck peas along with smoky sausage and spicy salsa. Cornmeal Biscuits are a must for dunking.

10 cups


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1 pound smoked sausage, sliced
2 teaspoons vegetable oil
1 large onion, chopped
3 carrots, coarsely chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 large green bell pepper, chopped
4 cups frozen black-eyed peas (about 1 1/2 [16-ounce] packages)
3 (14 1/2-ounce) cans beef broth
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (16-ounce) jar chipotle-flavored salsa (we tested with Pace)
1/2 teaspoon salt
1/4 teaspoon pepper


Cook sausage in oil in a large Dutch oven, stirring until it browns. Remove sausage, reserving drippings in pan. Add onion and next 4 ingredients; sauté over medium-high heat 8 minutes or until vegetables are tender. Stir in sausage, peas, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in salsa, salt, and pepper; simmer 10 more minutes.

Created date

August 2009