Black-Eyed Pea Soup Recipe
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1 pound bulk pork sausage
1 medium onion, chopped
½ cup chopped celery
4 (15-ounce) cans black-eyed peas, undrained
1 (14-ounce) can diced unsalted tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
2 tablespoons chili powder
Instructions
1 medium onion, chopped
½ cup chopped celery
4 (15-ounce) cans black-eyed peas, undrained
1 (14-ounce) can diced unsalted tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
2 tablespoons chili powder
1. Heat a Dutch oven over medium-high heat. Add sausage; cook until no longer pink, stirring constantly. Drain sausage on paper towels; discard all but 1 tablespoon pan drippings. Add onion and celery to pan; cook until onion is translucent, stirring constantly.
2. Add black-eyed peas, tomatoes, tomatoes with green chiles and chili powder. Stir in sausage. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Ladle into soup bowls. Serves 10.
Tips from the Test Kitchen
2. Add black-eyed peas, tomatoes, tomatoes with green chiles and chili powder. Stir in sausage. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Ladle into soup bowls. Serves 10.
Tips From Our Test Kitchen: Freeze leftovers in zip-top plastic freezer sandwich bags for individual servings. This is an easy, rib-sticking, comfort soup that’s great served with corn bread.
Nutritional Information
Nutritional facts per serving: 190 calories, 7g fat, 14g protein, 20g carbohydrates, 6g fiber, 910mg sodium.
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