Black-Eyed Peas and Sausage (Printable)

Hearty soup with Italian sausage, black-eyed peas, and vegetables in savory broth

# What You'll Need:

→ Meats

01 - 1 lb Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes with juices

→ Legumes

08 - 2 cans (14 oz each) black-eyed peas, drained and rinsed

→ Broth & Liquids

09 - 5 cups low-sodium chicken broth

→ Herbs & Spices

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper to taste

→ Finishing

15 - 2 tablespoons chopped fresh parsley for garnish
16 - Grated Parmesan cheese for serving (optional)

# How to make it:

01 - In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, approximately 5 to 7 minutes. Drain excess fat if needed.
02 - Add the onion, carrots, celery, bell pepper, and garlic to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in the diced tomatoes with their juices, black-eyed peas, chicken broth, thyme, oregano, bay leaf, and red pepper flakes if using. Mix thoroughly.
04 - Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
05 - Season with salt and black pepper to taste. Remove the bay leaf.
06 - Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.

# Recipe Expert Tips:

01 -
  • Ready in under an hour but tastes like it simmered all day.
  • Black-eyed peas and sausage create a hearty protein combo that actually keeps you satisfied.
  • This soup forgives small mistakes and welcomes whatever vegetables you have on hand.
02 -
  • Don't skip the browning step for the sausage—those caramelized bits are where the depth comes from, and rushed meat makes watery, dull soup.
  • If you cook it longer than 20 minutes, the black-eyed peas can start to break down and make everything mushy, so stick to the time unless you intentionally want a thicker consistency.
03 -
  • Use a wooden spoon to stir and listen for the gentle scraping sound that tells you nothing's sticking—it's a small sensory check that keeps you present while cooking.
  • If your sausage releases a lot of fat, don't feel guilty about draining some of it; you want flavor, not grease pooling on top of your soup.
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