Get ready to warm your soul with the most comforting Southern soup that'll transport you straight to grandma's kitchen! This Smoky Black Eyed Pea and Sausage Soup is more than just a meal - it's a flavor-packed journey that combines hearty ingredients, rich smoky notes, and Southern culinary tradition in one incredible pot. Whether you're looking to chase away the winter chills or simply craving a robust, satisfying dish, this recipe promises to be your new go-to comfort food that'll have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup black-eyed peas, soaked
- 1 lb smoked sausage, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Rinse the soaked black-eyed peas thoroughly under cold running water, checking for any small stones or debris.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Add the sliced smoked sausage and cook until lightly browned and releasing its smoky oils, approximately 5-6 minutes.
- Remove the sausage and set aside, leaving the rendered fat in the pot. Add chopped onions to the same pot and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and smoked paprika to the onions, stirring quickly to prevent burning and to release their aromatic flavors, cooking for about 30-45 seconds.
- Return the browned sausage to the pot, then add the rinsed black-eyed peas and chicken broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a full boil, then reduce heat to low, cover the pot, and simmer gently for 45-50 minutes, or until the black-eyed peas are tender but not mushy.
- Season with salt and pepper to taste during the last 10 minutes of cooking. Stir occasionally to prevent sticking and ensure even cooking.
- Once peas are tender and the soup has reached a thick, hearty consistency, remove from heat and let rest for 5-10 minutes before serving.
- Ladle into warm bowls and serve hot, optionally garnishing with fresh chopped parsley or green onions for added freshness.
Tips
- • For the most authentic flavor, use high-quality smoked sausage like andouille or kielbasa. • Soak black-eyed peas overnight for the best texture and faster cooking time. • Don't rush the sautéing process - letting onions and garlic caramelize builds deep, complex flavors. • If the soup becomes too thick during cooking, add a little extra chicken broth to maintain desired consistency. • For extra depth, consider adding a splash of apple cider vinegar or a dash of hot sauce at the end. • This soup tastes even better the next day, so don't hesitate to make it in advance. • Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
