Black-Eyed Pea and Sausage Soup

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.

Yield: 10 cups
Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
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