Black Eyed pea soup is one of my favorite Southern vegetable soup recipes. It takes about 15 minutes to prepare and 30 minutes to cook so see the full easy recipe below. Enjoy!
216 oz. cansblack eyed peas (drained, but not rinsed)
132 oz. cartonchicken broth
2cupsCooked chopped pork (or chicken, sausage, or ground beef - be sure the meat is cooked)
1onion(large)
1cupcarrots, sliced into small round chunks
1 ½cupscelery, chopped into small round chunks
¼tsp.red pepper
1tsp.Cajun seasoning
Instructions
Place all ingredients in a 6 quart stockpot or Dutch oven.
Stir to combine ingredients.
Heat uncovered, stirring occasionally, on top of the stove on high heat until soup starts to boil.
Reduce heat to medium high and simmer about 30 minutes until vegetables are tender.
Serve immediately with crackers, peanut butter sandwiches or grilled cheese.
If you use your instant pot place all ingredients in pot, seal, and press soup button or manual for 10 minutes. Release pressure, remove top, and serve! We also have a great post on how to use your instant pot.
Notes
Nutritional analysis is an estimate and can vary according to ingredients used.
The red pepper and Cajun seasoning are optional. They give it a nice, slightly spicy flavor. You can use salt and pepper to season to your taste but there is salt in the canned peas so it doesn't really need extra salt. I like to use pork tenderloin that I cooked in my Instant Pot, but any leftover cooked meat such as ground beef, ground chicken, ground turkey, sausage or rotisserie chicken works well. This recipe works great in the Instant Pot, too! You can prepare this soup in your Instant Pot and push the soup button to cook.