Name: Black Eyed Pea Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 tbsp avocado or olive oil; 1 yellow onion; 3 carrots; 2 celery ribs; 5-6 garlic cloves; 2 tbsp tomato paste; 1 lb andouille sausage; 14.5 oz can fire-roasted diced tomatoes; 1 lb dried black-eyed peas; 6 cups chicken stock or broth; 2 cups water; 1 tsp kosher coarse salt; 1/2 tsp black pepper; 2 tsp garlic powder; 2 tsp paprika; 1 tsp dried thyme; Pinch cayenne pepper; 1 bay leaf; 3-4 oz collard greens

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There’s something undeniably comforting about a warm bowl of Black Eyed Pea Soup that’s just bubbling away on the stove. The rich aroma of smoky andouille sausage mingling with the vibrant freshness of collard greens fills the kitchen, inviting you to come a little closer. The perfectly tender black-eyed peas offer a delightful texture, while the tangy tomato base makes each spoonful feel like a hug from the inside out. As the steam rises and wraps around you, it’s hard not to reminisce about cozy evenings, family gatherings, or holidays spent enjoying this Southern classic.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Black Eyed Pea Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Black Eyed Pea Soup

I remember the first time I tasted Black Eyed Pea Soup at my grandmother’s house during New Year’s Day. She would always say, “Eating black-eyed peas brings good luck for the year ahead.” The tradition stuck, and now, every January 1st, I make sure to whip up this delicious, hearty recipe to celebrate. Fortunately, thanks to the Instant Pot, this comforting soup comes together in just over an hour, making it perfect for any day, not just a lucky one!

Why You’ll Love This Recipe

Simple & Quick: Whip up this warm bowl of comfort in just about 45 minutes!
Irresistible Flavor: A delightful medley of smoky, savory, and slightly tangy flavors in every bite.
Eye-Catching Appeal: The vibrant colors of collard greens and tomatoes make your bowl pop!
Flexible Serving: Perfect for lunch, dinner, or a cozy gathering with friends.
Diet-Friendly Options: Easily adaptable to gluten-free or vegetarian diets.

Ingredients You’ll Need

1 tbsp avocado or olive oil: This healthy fat adds richness to the soup. Olive oil works perfectly, but avocado oil has a higher smoke point which makes it ideal for sautéing.
1 yellow onion: A staple for flavor, the onion becomes sweet and aromatic when sautéed. You can substitute with shallots for a milder taste.
3 carrots: Sweet and vibrant, carrots add color and a hint of sweetness. Feel free to use parsnips for a different twist!
2 celery ribs: Adds a delightful crunch before simmering into softness. If you’re out, you can skip it or use fennel for a unique flavor.
5-6 garlic cloves: Fresh garlic brings an aromatic kick to elevate the soup. You can use minced garlic from a jar if you’re in a pinch, but fresh is always best.
2 tbsp tomato paste: Concentrated flavor that thickens the broth. No substitute needed, but you could use crushed tomatoes instead for another layer of texture.
1 lb andouille sausage: Gives a wonderful smoky dimension. Swap it for turkey sausage or omit for a vegetarian version.
14.5 oz can fire-roasted diced tomatoes: Adds a slight smokiness and sweetness to the broth. Regular diced tomatoes work, too, though they won’t have the nice depth.
1 lb dried black-eyed peas: The star of our show! These legumes are nutty and nutritious. Canned peas can be used in a hurry, but you will need to adjust the cooking time.
6 cups chicken stock or broth: This flavorful liquid forms the base of our soup. Vegetable broth works great for a vegetarian option.
2 cups water: Help balance out the broth; more or less can be adjusted based on your preferred consistency.
1 tsp kosher coarse salt: Essential for enhancing flavors. Adjust to your taste preference.
1/2 tsp black pepper: For a mild kick. Add more if you enjoy a spicy soup!
2 tsp garlic powder: A flavor booster that complements fresh garlic nicely.
2 tsp paprika: Adds warmth and subtle sweetness; smoked paprika would further enhance the flavor.
1 tsp dried thyme: A classic herb that pairs beautifully with beans; feel free to substitute with Italian seasoning.
Pinch cayenne pepper: Gives your soup a slight kick! Omit if you prefer milder flavors.
1 bay leaf: A simple yet impactful ingredient that infuses the broth with depth. Just don’t forget to take it out before serving!
3-4 oz collard greens: These sturdy greens bring texture and nutrition to the mix. Make sure to wash them well; kale or spinach can be used in a pinch.

How to Make Black Eyed Pea Soup

Preheat and Prepare: Start by prepping your ingredients to keep things flowing smoothly. Dice the onion, carrots, and celery into small pieces. Peel, smash, and mince your garlic cloves, and chop the andouille sausage into bite-sized pieces. Don’t forget to wash and dry your collard greens before chopping them, removing the tough stems for a more tender experience.

Sauté Vegetables: Next, turn on your Instant Pot and select the “sauté” setting. Once it’s hot, add the avocado or olive oil and let it shimmer. Toss in the chopped onions, carrots, and celery, allowing them to sauté for about 4-5 minutes until they soften and start to caramelize. The aroma wafting through your kitchen will be incredible. This step is key, as it builds the soup’s foundation.

Mix in Garlic: Make a little space in the center of your pot, and add the minced garlic. Sauté for just a minute until it’s fragrant. Be careful not to burn it – burnt garlic can make your soup bitter which we definitely want to avoid.

Add Tomato Paste & Sausage: Stir in the tomato paste to coat the veggies evenly, letting it cook for another minute to deepen its flavor. Now it’s time to mix in the andouille sausage; give everything a good stir, allowing the sausage to brown slightly and infuse that smoky goodness.

Combine Ingredients: Pour in the fire-roasted diced tomatoes and rinsed black-eyed peas into the pot, mixing everything until it’s well incorporated. Now add the chicken stock, water, and all the spices except for the collard greens. Stir gently, but well – we want everything to be nicely blended!

Seal and Cook: Close the Instant Pot lid, ensuring it’s securely in place. Select the “manual” mode and set to cook on high pressure for 30 minutes. Trust me, that pressure cooker magic is going to meld those flavors beautifully!

Release Pressure: Once the cooking time ends, let it naturally release for about 10-15 minutes, letting the flavors continue to develop. After that, do a manual release for any remaining pressure before opening the lid – be careful of the steam!

Add Collard Greens: With the lid off, take a moment to fish out the bay leaf. Switch the Instant Pot back to “sauté” mode, and stir in the collard greens. Allow them to cook for just a few minutes until wilted and tender. At this point, the flavor explosion is hard to resist, and you’ll feel the excitement of finally digging into this delightful pot of **Black Eyed Pea Soup**.

Storing & Reheating

To store your delicious Black Eyed Pea Soup, let it cool down before transferring it to an airtight container. It can sit out at room temperature for a couple of hours, but for extended life, place it in the fridge where it will be happy for up to 4 days. If you’re looking to save some for later, ladle it into freezer-safe containers, leaving some space for expansion – it keeps well for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over low heat, or pop it in the microwave for a few minutes. Just a quick stir will help refresh the texture and flavors!

Chef’s Helpful Tips

Common Mistake: Avoid overcrowding your pot when sautéing. An even layer allows the veggies to caramelize nicely.
Ingredient Tip: For a creamier texture, mash a portion of the peas slightly, giving your soup that hearty feel.
Timing Strategy: If using canned peas, your cooking time can reduce significantly, only needing around 10 minutes under pressure.
Flavor Boost: Add a splash of vinegar or lemon juice at the end for a fresh flavor twist.
Storage Tip: If the soup thickens after refrigeration, simply stir in a little water or broth while reheating for the perfect consistency.

There you have it—a flavorful, comforting bowl of Black Eyed Pea Soup that will wrap you in warmth and happiness. With depth from the sausage, richness from the broth, and a delightful crunch from the collard greens, this soup is sure to become a cherished recipe in your home. Don’t be afraid to experiment with ingredients or adjust the spices to suit your taste. Enjoy it hot, and savor every comforting bite!

Recipe FAQs

Can I use canned black-eyed peas?

Absolutely! If you’re pressed for time, using canned black-eyed peas can speed things up. You’ll need to reduce the cooking time in the Instant Pot to about 10 minutes. Just make sure to rinse and drain them first, and add them towards the end of the cooking process.

What can I substitute for andouille sausage?

If you’re looking to cut down on meat or just prefer a different flavor, turkey sausage or chicken sausage would work nicely. For a vegetarian option, you might try using smoked tempeh or mushrooms to maintain that rich flavor profile!

How spicy is this soup?

The level of spice in Black Eyed Pea Soup can be adjusted easily based on your preference. The recipe includes a pinch of cayenne, which adds a nice subtle kick. If you prefer a milder soup, you can omit the cayenne altogether or reduce the amount according to your taste.

Can I make this soup ahead of time?

Yes, making this soup ahead of time is actually a great idea! The flavors deepen as it sits. Prepare it a day or two in advance, store it in the fridge, and just reheat when you’re ready to serve. If you do plan to make a big batch, it’s perfect for meal prep too!

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Black Eyed Pea Soup

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Author: Danae
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: Southern

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Description

This Black Eyed Pea Soup is packed with smoky andouille sausage, vibrant collard greens, and a hearty tomato base. Quick to prepare, it’s perfect for a cozy dinner or any festive occasion.

Ingredients

Scale

1 tbsp avocado or olive oil
1 yellow onion
3 carrots
2 celery ribs
5–6 garlic cloves
2 tbsp tomato paste
1 lb andouille sausage
14.5 oz can fire-roasted diced tomatoes
1 lb dried black-eyed peas
6 cups chicken stock or broth
2 cups water
1 tsp kosher coarse salt
1/2 tsp black pepper
2 tsp garlic powder
2 tsp paprika
1 tsp dried thyme
Pinch cayenne pepper
1 bay leaf
3–4 oz collard greens

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Instructions

Prep all ingredients: dice onion, carrots, and celery; mince garlic; chop sausage; wash and chop collard greens.
Sauté onions, carrots, and celery in Instant Pot with oil for 4-5 minutes until soft.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in tomato paste and sausage; cook for 1 minute.
Add fire-roasted tomatoes, rinsed black-eyed peas, chicken stock, water, and spices; stir well.
Seal Instant Pot and cook on high pressure for 30 minutes.
Let pressure release naturally for 10-15 minutes, then do a manual release.
Remove bay leaf and switch to sauté mode; stir in collard greens and cook for a few minutes until wilted.

Notes

For a creamier texture, mash some black-eyed peas after cooking.
Substituting turkey sausage or omitting sausage makes it vegetarian-friendly.
Canned black-eyed peas can be used; adjust cooking time to 10 minutes.