RCI-SP.003.0643.001
Spicy Black-eyed Pea Soup
Easy to make in the crock pot. Has a great Cajun flavor. Goes great with cornbread on the side. Enjoy!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 16 ounces
- 1 cup
- 1 cup
- chopped carrots or bell peppers (may mix)1 cup
- garlic5 clovesminced
- 1-2 unit
- smoked sausage or andouille sausages or kielbasa1 lbcut into chunks
- 1 teaspoon
- ¼ teaspoon
- ¼ teaspoon
- Cajun spices or spice essence1 tablespoon
- chicken broth (large can)49½ ounces
- cayenne pepper sauce or Tabasco sauce1 unitto taste
Method
1
Sort through the dried black-eyed peas, removing any debris or damaged peas, then rinse them thoroughly under cold running water. Place them in a large bowl, cover with cold water, and soak for at least 6 hours or overnight.
360 minutes
2
Drain and rinse the soaked black-eyed peas, then set aside. Dice the onions and celery into small pieces and mince the garlic cloves.
10 minutes
3
Heat a large heavy-bottomed pot or Dutch oven over medium heat and add a small amount of oil. Sauté the diced onions and celery until softened and translucent, about 5 to 7 minutes.
7 minutes
4
Add the minced garlic to the pot and cook for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly golden.
2 minutes
5
Add the drained black-eyed peas to the pot along with enough water or chicken stock to cover by at least 2 inches, then drop in the bay leaf.
3 minutes
6
Season the soup with cayenne pepper, black pepper, and salt, stirring well to combine all ingredients. Bring the soup to a boil over high heat.
5 minutes
7
Reduce the heat to low, cover the pot, and simmer the soup until the black-eyed peas are completely tender and the broth has developed a rich, spicy flavor, approximately 45 to 60 minutes.
60 minutes
8
Remove and discard the bay leaf, then taste the soup and adjust the seasoning with additional salt, cayenne, or black pepper as needed before serving hot.
3 minutes