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cajun black eyed pea soup

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
Cook Time 45 minutes
Total Time 1 hour
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.