Black Eyed Pea Soup

5 from 18 votes

Need a little luck OR a fabulous bean soup recipe? Either way this Black Eyed Pea Soup is going to be your new favorite

Prep Time30

Cook Time1 30

resting time1

Total Time3

Course: Dinner Recipes, Soup

Cuisine: American

Servings: Servings

Calories: 299kcal

Author: Laura

1 lb black eyed peas soak overnight OR do a quick soak directions on the bag or below
4 strips bacon
1 onion diced
1 large carrots diced
1 14 oz. package smoked sausage sliced, the ring style sausage
4 cloves garlic minced
¾ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
2 cans 15.9 oz diced tomatoes
4 cups chicken broth
2 cups kale stems removed, roughly chopped (can also use spinach)
1/2 cup shredded parmesan cheese *OPTIONAL* garnish

Sort beans and wash, then soak black eyed peas overnight, or do a “quick soak” by covering peas in a generous amount of water and bringing them to a boil, boil for ten minutes, turn off heat, cover, and let sit for an hour
Once beans are soaked overnight OR quick soak before cooking cover with fresh water and cook for 45 minutes to one hour until just soft
Once beans are cooked soft move on with the rest of the recipe: Fry strips of bacon over medium-high heat until crispy
Remove strips from pan, and drain
And reduce heat to medium and add onions, carrots, and sausage to hot bacon grease, and sautee until vegetables are softened, and sausage has some caramelization
Add garlic and cook, stirring, another 30-60 seconds
deglaze the pan with a cup of water and scrape up any browned bits into
Remove from heat
In a large soup pot (at least 4 quart), add beans, tomatoes, Italian seasoning, salt, pepper, and sauteed vegetables and sausage
Cover with chicken broth, and stir everything together
Cover pot and bring to a simmer
Simmer until peas are tender, about 60-70 minutes
When soup is finished cooking, crumble bacon and add it and kale to the soup
Stir until kale is wilted
Serve hot as desired