Cajun black eyed pea soup

Cajun black eyed pea soup is a delicious and hearty dish that has won the hearts of many, and for good reason. It’s quick to prepare, packed with nutrients, and bursting with flavor. I have a personal connection to this recipe, as it was passed down to me from my grandmother, who would cook it for our family gatherings. The smell of the simmering peas and spices always brings back fond memories of those warm and cozy afternoons spent together.

Why You Will Love This Recipe

I still remember the first time I had Cajun black eyed pea soup. I was at a family reunion, and my aunt had spent all morning cooking it in a large pot. The aroma filled the entire house, and I couldn’t wait to taste it. The first spoonful was like a party in my mouth – the combination of tender peas, smoky spices, and slightly sweet vegetables was absolute perfection. From that day on, I was hooked. I started experimenting with the recipe, adding my own twists and tweaks, and now I’m excited to share it with you.

Ingredients

To make this delicious Cajun black eyed pea soup, you’ll need the following ingredients:

• 1 pound dried black eyed peas, sorted and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large bell pepper, diced
• 2 medium tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped scallions

Step-by-Step Instructions for Making the Recipe

To prepare this mouthwatering soup, follow these easy steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Stir in the diced bell pepper and cook for 2-3 minutes, until tender.
4. Add the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
5. Add the diced tomatoes, chicken broth, and black eyed peas. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the peas are tender.
6. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped parsley and scallions.

Expert Tips for Best Results

To ensure the best flavor and texture, use high-quality ingredients and follow a few expert tips. First, make sure to sort and rinse the black eyed peas before cooking to remove any debris or stones. Second, use a combination of spices to add depth and warmth to the soup. Finally, don’t overcook the peas – they should be tender but still retain some bite. By following these tips, you’ll be able to create a delicious and satisfying Cajun black eyed pea soup that will become a staple in your household.

Serving Suggestions

Cajun black eyed pea soup is a versatile dish that can be served in a variety of ways. For a comforting and filling meal, serve it with a side of crusty bread or cornbread. For a lighter option, serve it with a green salad or a side of roasted vegetables. You can also add some crusty crackers or croutons on top for added texture and flavor. Additionally, consider serving it at a party or gathering, as it’s easy to make in large quantities and is sure to be a crowd-pleaser.

Conclusion

In conclusion, Cajun black eyed pea soup is a delicious and satisfying dish that is perfect for any occasion. With its rich and flavorful broth, tender peas, and spicy kick, it’s a recipe that’s sure to become a favorite. Whether you’re looking for a quick and easy weeknight meal or a dish to serve at a special occasion, this soup is sure to hit the spot. So go ahead, give it a try, and experience the warm and comforting flavors of Cajun black eyed pea soup for yourself.

Cajun Black Eyed Pea Soup

A hearty and flavorful Cajun-inspired soup featuring tender black eyed peas, the ‘holy trinity’ (onion, garlic, bell pepper), and a smoky, spicy broth. Quick to prepare and packed with nutrients.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Main Course, Soup

Cuisine: Cajun, Southern

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound dried black eyed peas sorted and rinsed (no soak mentioned, so cooking time is longer)
• 1 large onion chopped
• 3 cloves garlic minced
• 1 large bell pepper diced
• 2 medium tomatoes diced (or 1 can diced tomatoes)
• 4 cups chicken broth (or vegetable broth/water)
• 2 tablespoons olive oil

Seasonings & Garnish

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper adjust to taste for heat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley for garnish
• 2 tablespoons chopped scallions for garnish

Equipment

• Large Pot or Dutch Oven

Method

 

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   2 tablespoons olive oil, 1 large onion
2. Add the minced garlic and cook for an additional minute, until fragrant.
   3 cloves garlic
3. Stir in the diced bell pepper and cook for 2-3 minutes, until tender.
   1 large bell pepper
4. Add the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly until the spices are fragrant.
   1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
5. Add the diced tomatoes, chicken broth, and sorted/rinsed black eyed peas. Bring the mixture to a boil, then reduce the heat and simmer, covered, for **30-40 minutes**, or until the peas are tender. (Note: If peas were not soaked, they may require 60+ minutes of simmering; add more liquid as needed.)
   2 medium tomatoes, 4 cups chicken broth, 1 pound dried black eyed peas
6. Taste and adjust the seasoning (salt and pepper) as needed. Serve hot, garnished with chopped parsley and scallions.
   2 tablespoons chopped fresh parsley, 2 tablespoons chopped scallions

Notes

For an authentic Cajun flavor, you can substitute the olive oil for bacon fat and add sliced andouille sausage to the soup during the last 15 minutes of simmering. If you are short on time, use canned black eyed peas (drained and rinsed), which will reduce the simmering time in step 5 to about 10-15 minutes for flavors to meld.

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