Black-Eyed Pea Soup is a fantastic dinner! On a chilly winter night, this is ideal. Excellent comfort food. Serve alongside cornbread. This hearty, smokey Black-Eyed Pea Soup is not only excellent for New Year’s Day, but it’s also quick and easy to make all winter.
This soup is chock-full of plant-based protein, vitamins, and minerals, as well as a variety of tasty spices. It’s nutritious and filling, and it just might bring you luck and prosperity in the next year!
How do you cook black-eyed peas?
Although black-eyed peas do not need to be soaked, doing so will cut down on the cooking time. They can be “quickly” soaked by boiling for 2-3 minutes, then taken from the heat and soaking for about an hour. You can also soak them for 5-6 hours or overnight in cold water. Drain the water and refill the pot with fresh water once it has soaked. Bring to a boil, then reduce to low heat and cook until the potatoes are cooked, about an hour.
Don’t have time to simmer your black-eyed peas for 2-3 hours…or more? No, neither do I! Because I used canned black-eyed peas for this soup, it only takes approximately 45 minutes to prepare! Just care to drain and rinse the canned beans thoroughly to remove as much of the sodium as possible.
What should I serve with Black-Eyed Pea Soup?
This soup is robust and filling on its own, but you can make it even more filling by serving it with rice or noodles, or a simple green side salad.
Cornbread is also a great accompaniment to this soup. On New Year’s Day, cornbread with black-eyed peas is considered to symbolize gold. Here are a number of vegan cornbread recipes you should try: Cornbread with jalapenos or Pumpkin Maple Cornbread.
Ingredients For Black-Eyed Pea Soup
- 1 pound meat sausage
- 1 pound of ground beef
- 4 cups water
- 1 large onion, diced
- 3 (15 ounces) cans of black-eyed peas( Gawaar Ka Beej or lobia), drained
- 1 (28 ounces) can of diced tomatoes
- 4 beef bouillon cubes
- 1 (10 ounces) can of diced tomatoes with green chile peppers, undrained
- 1 tsp Worcestershire sauce
- ¾ tsp garlic salt
- ½ tsp salt
- 1 (4 ounces) can be chopped green chilies
- 4 tsp molasses(gurrh)
- ¼ tsp ground black pepper
- ¼ tsp ground cumin(jeera powder)
- In a large Dutch oven, cook and stir the meat sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas(lobia), diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses(gurrh), beef bouillon cubes, black pepper, and cumin(jeera) until thoroughly mixed.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.