Black-Eyed Pea Soup

  • Yield: 10 servings

"This is my family's favorite around a good campfire or the dining table."


1pound bulk pork sausage
1medium onion, chopped
1/2cup chopped celery
4 (15-ounce) cans black-eyed peas, undrained
1 (14-ounce) can diced unsalted tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
2tablespoons chili powder


  1. Heat a Dutch oven over medium-high heat. Add sausage; cook until no longer pink, stirring constantly. Drain sausage on paper towels; discard all but 1 tablespoon pan drippings. Add onion and celery to pan; cook until onion is translucent, stirring constantly.
  2. Add black-eyed peas, tomatoes, tomatoes with green chiles and chili powder. Stir in sausage. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Ladle into soup bowls.

Recipe by Pat Tomme, Brownwood, Texas