Howdy folks, and thanks for stopping by the website. This recipe is perfect for the traditional American southern New Years’ meal: Black Eyed Pea Soup. When my dad was a kid, they used to let the peas dry right on the vine. They kept so well that they were always a good bet to eat around each New Year. To this day, you’ll find a pot of black eyed peas on the stove in just about any southern kitchen on New Years.

How to Prep the Black Eyed Peas For Soup

Start by soaking the black eyed peas for about an hour. Drain and move to the bean pot. Cover the black eyes peas with beef broth and water. Add a diced white onion and two cans of diced green chilies. Add the W sauce and liquid smoke, Kent Rollins’ Mesquite Seasoning and whole oregano, crushed, and simmer over medium heat.

Tip: Keep a few cups of water warm on the stove so that if your black eyed peas start to look dry you can add water to them without bringing the temperature down.

Add about a tablespoon of brown sugar to the pan and you’re set to go.

Cook the Meat Separately, Then Combine with Black Eyed Peas

I like to add ground beef and pork sausage to my black eyed peas. Cook them up with a little Kent Rollins’ Original Seasoning. Add a couple of tablespoons of flour and stir well. Add the meat to the black eyed peas pot. Don’t clean out the skillet yet! We’re going to use the grease in the skillet to bring more flavor out of the tomatoes.

Add butter to the skillet and, when melted, sautee up the Roma tomatoes. The reason we do this with butter and grease is to bring the most flavor possible out of the tomatoes and into the black eyed peas stew. Trust me on this, it makes a difference.

When the tomatoes are soft, add to the black eyed peas. Cover and cook for an hour or two.

A white bowl with blue trim around the edge sits on a natural-oak colored picnic table. A bowl of black eyed pea soup, framed in steam, sits with a spoon resting on it's side.

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Black Eyed Pea Soup - Cowboy Kent Rollins

Prep Time 1 hour
Total Time 2 hours 10 minutes
Servings 10

Ingredients

  • 2 lbs. dried black eyed peas
  • 1 32 oz carton beef broth
  • 2 cups water
  • 2 4 ounce cans diced green chilis
  • 1 large yellow onion diced
  • 1 tablespoon Mesquite Seasoning or Ancho Chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 tablespoon light brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • ½ tablespoon whole oregano
  • ½ tablespoon coarse ground black pepper
  • 1 lb. ground pork sausage
  • 1 lb. ground beef
  • 1 tablespoon Kent Rollins’ Original Seasoning or all purpose seasoning of your suiting
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 4 roma tomatoes finely chopped

Instructions

  1. In a large pot, add the dried peas and cover with water. Soak for 1 hour.

  2. Strain the water off and add the beef broth, water, green chilis, onion, Mesquite Seasoning, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, cumin, oregano and coarse ground black pepper. Place over medium-high heat and cover. Cook for 30 minutes, stirring occasionally.
  3. Meanwhile, place a medium cast iron skillet over medium-high heat. Crumble in the sausage and cook until browned, about 5 minutes. Remove the pork from the skillet set aside.Crumble the ground beef in the skillet and cook until browned, about 5 minutes. Stir in the Original Seasoning and flour and cook for another 2 minutes.
  4. Stir the ground beef and sausage into the black-eyed peas.
  5. Return to the skillet and melt the butter over medium heat. Stir in the tomatoes and cook until lightly browned, about 2 to 3 minutes. Add the tomatoes to the black eyed peas.
  6. Cover and cook for an additional 30 to 40 minutes, or until the peas are tender. You may need to add more hot water, while cooking.

Recipe Notes

You can also substitute about 4 cans of black eyed peas. Do not soak canned peas and simmer for about 40 minutes total.