Black-Eyed Peas and Sausage (Print Version)

Hearty soup with Italian sausage, black-eyed peas, and vegetables in savory broth. Perfect for cold weather meals.

# 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, about 5-7 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 well to combine.
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 before serving.
06 - Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less like a chore and more like actual nourishment.
  • The black-eyed peas offer substance and earthiness while the sausage brings richness without demanding a mountain of cream.
  • One pot means cleanup is mercifully simple, and honestly, that alone makes this recipe a keeper.
02 -
  • Draining and rinsing canned black-eyed peas removes the excess starch that can make your broth cloudy and overly thick, and this small step makes a noticeable difference in the final result.
  • Removing the bay leaf is non-negotiable—I learned this the hard way when my mother bit directly into one, and while it wasn't dangerous, the bitter flavor completely startled her and overshadowed the meal.
03 -
  • Taste as you go, especially with the seasoning at the end—every brand of sausage and broth is different, so trust your palate rather than the recipe alone.
  • If you're making this ahead, undercook the vegetables slightly because they'll continue softening as the soup sits, and you want them to maintain some texture rather than turn to mush.
Go Back