Lucky Black-Eyed Pea Soup
Lucky Black-Eyed Pea Soup also has sausage and bell peppers and this quick and tasty soup is sure to bring you good luck! And this soup has a generous amount of sausage and peppers, so it’s not that high in net carbs for a soup with beans.
Lucky Black-Eyed Pea Soup with sausage and bell peppers is a perfect soup to make for good luck on New Year’s Day, and this soup is delicious too. I’ve been cooking black-eyed peas on New Year’s Day for several years now, often my favorite Hopping John Soup or Black-Eyed Pea Hummus, and I can promise you, it has definitely brought me good luck.
And this is a pretty carb-conscious soup too, and you could easily make this lower in carbs by using more sausage and peppers and less black-eyed peas. If you’re cooking black-eyed peas for New Year’s Day, let us know in the comments how you’re fixing them this year.
How to Make Lucky Black-Eyed Pea Soup:
(Scroll down for complete recipe with nutritional information.)
- I’m a fan of frozen black-eyed peas, which do need to be cooked but cook more quickly than dried black-eyed peas. If you can’t find them, you can use the dried ones but you need to allow much longer more cooking time.
- I used Sabatino’s Chicken Sausage with Mozzarella, Artichokes and Garlic, but if you can’t find those use any chicken or turkey sausage with garlic. (Be sure to choose a gluten-free sausage if needed.)
- Slice the sausage and saute in a little olive oil until they’re well-browned.
- While the sausage cooks, chop the onion and mince the garlic. Remove the sausage when it’s browned, heat a little more olive oil and saute onions for a few minutes. Then add the garlic, thyme, and oregano and cook 1-2 minutes more.
- Add the frozen (or dried) black-eyed peas, water, and chicken stock and simmer 30 minutes or until the peas are starting to soften. (Dried peas may need as much as 1-2 hours to start to soften. They will cook a little more quickly if they’re soaked overnight.)
- While the peas are simmering, remove seeds and finely chop the red and green bell pepper.
- Add the diced peppers and sausage to the soup pot and cook about 45 minutes more (or longer if the peas are not fully softened.)
- When the soup is done, season to taste with salt and fresh ground black pepper, stir in the sherry vinegar, and serve hot, with olive oil and sherry vinegar to drizzle on each bowl if desired.
More Lucky Black-Eyed Peas for the New Year:
- 2 tsp. + 2 tsp. olive oil
- one pound precooked sausage, sliced about 3/8 inch thick (see notes)
- 1 large onion, chopped
- 1 T finely minced fresh garlic
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 16 oz. package frozen black-eyed peas (see notes)
- 6 cups chicken broth (see notes)
- 1 cup water (and more as needed)
- 1 red bell pepper, seeds removed and finely diced
- 1 green bell pepper, seeds removed and finely diced
- salt and fresh ground black pepper to taste
- 2 T sherry vinegar (or any mild vinegar)
- additional sherry vinegar and olive oil for serving (optional)
- Heat 2 tsp. olive in oil in a large soup pot and cook the sausage over medium-high heat until it’s nicely browned on all side, about 6-8 minutes. Don’t rush the browning step. Remove sausage to a bowl and set aside.
- While the sausage browns, chop the onion and mince the garlic.
- After you remove the sausage, turn heat to medium and add 2 tsp. more olive oil. When the oil is hot add the onions and cook until partially softened, about 3-4 minutes.
- Then add the minced garlic, dried thyme, and dried oregano and saute a minute or two more.
- Add the frozen black-eyed peas, chicken stock, and 1 cup water and bring to a low boil.
- Turn heat to low and simmer about 30 minutes, or until the peas are starting to soften. (If you’re using dried black-eyed peas they will need longer cooking time to start softening, as much as 1-2 hours.)
- When the peas are partly soft, add the diced red and green bell peppers and sausage and simmer about 45 minutes more, or until the peas are done to your liking. If the soup seems too thick, add a little more water as it cooks.
- Season the soup with salt and fresh ground black pepper to taste and stir in the 2 T sherry vinegar.
- Serve soup hot, with additional olive oil and sherry vinegar to drizzle on at serving time if desired.
I used Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic, but use any chicken, turkey, or pork sausage you prefer. You can also use dried black-eyed peas, which will take longer to cook. or canned black-eyed peas which will cook more quickly than the frozen ones. I used my homemade chicken stock, but chicken broth from a can or carton will be fine.
Recipe created by Kalyn.
Amount Per Serving: Calories: 296Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 1240mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Not only is this Lucky Black-Eyed Pea Soup guaranteed to bring you luck, but it’s also approved for any phase of the original South Beach Diet and other low-glycemic eating plans. This soup is not that high in net carbs because of the generous amount of sausage and peppers, but for other low-carb diet plans, you can use even less black-eyed peas and more sausage and peppers if you prefer.
Find More Recipes Like This One:
Use Soup Recipes for more ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.