You are here: Home » Recipes » Black-Eyed Pea Soup Black-Eyed Pea Soup Recipe by American Profile Yield 8 servings Perfect for New Year's Day, this soup of black-eyed peas and sausage is sure to bring you luck. PrintEmail This soup is a must when family is home at New Year's. If my son can't be here, I freeze it for him. It's also always on the stove during deer season to provide hungry hunters with a filling, warm lunch. Serve it with corn bread, salad and dessert. Ingredients 1 pound lean ground beef1 cup finely chopped onions1 pound Polish sausage, cut into bite-size pieces2 (15-ounce) cans black-eyed peas with jalapenos1 (14-ounce) can reduced-sodium beef broth1 (14-ounce) can diced tomatoes1 (10-ounce) can mild diced tomatoes and green chilies1 (4-ounce) can chopped mild green chilies1 to 2 medium jalapeno chilies, seeded and chopped (optional)1/8 teaspoon salt Instructions Place a Dutch oven over medium-high heat. Add ground beef and onions and cook until beef is browned, stirring frequently. Drain excess grease. Add remaining ingredients; mix well. Bring to a boil, reduce heat, and cover tightly. Simmer 45 minutes. Refrigerate overnight to allow flavors to blend. Reheat before serving. – Joyce Gates, Clovis, N.M.