Black-Eyed Pea Soup

Recipe from

Southern Living


1 (16-ounce) package dried black-eyed peas
1/2 medium onion, chopped
1 tablespoon minced garlic
1 small green bell pepper, diced
1 celery stalk, diced
1 tablespoon olive oil
6 cups water
1 (32-ounce) can whole tomatoes, undrained and chopped
3 cups chicken broth
1 tablespoon chicken bouillon granules
2 jalapeño peppers, unseeded and chopped
1 tablespoon salt
1/2 teaspoon pepper


Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven.

Sauté onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender.