ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black-Eyed Pea and Sausage Soup

Yield

10 cups

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.

Ingredients

  • 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

How to Make It

  1. 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.

Christmas with Southern Living 2001