Black-Eyed Pea Soup Recipe

starting to spoon out some Southern black eye pea soup from a bowl next to fresh homemade buttermilk cornbread.

5 from 2 votes

This hearty and cozy black-eyed pea soup is loaded with Southern classic ingredients like smoky sausage, collard greens, tender peas all cooked in a smoky tomato based broth, in an Instant Pot. A one-pot meal that comes together in a little over an hour, perfect for New Year’s good luck dish or any chilly night.

Prep Time10

Cook Time45

Build pressure and release:20

Total Time1 15

Course: dinner, lunch, Soup

Cuisine: American, Southern

Diet: Gluten Free, Halal, Kosher

Servings:

Calories: 496kcal

Author: Lyuba Brooke

Equipment

Pressure Cooker 6 Qt or larger

Ingredients

1 tbsp avocado or olive oil
1 yellow onion
3 carrots
2 celery ribs
5-6 garlic cloves
2 tbsp tomato paste
1 lb andouille sausage
14.5 oz can fire roasted diced tomatoes
1 lb dried black-eyed peas
6 cups chicken stock or broth
2 cups water
1 tsp kosher coarse salt more or less to taste
1/2 tsp black pepper more or less to taste
2 tsp garlic powder
2 tsp paprika
1 tsp dried thyme
pinch cayenne pepper
1 bay leaf
3-4 oz collard greens

US Customary - Metric

Instructions

Before Cooking:

Prepare the ingredients first: peel and dice onions, carrots, and dice celery. Peel, smash, and mince the garlic cloves. Chop sausage and measure the remaining ingredients.
Tips for working with collard greens: Make sure to wash and dry the collard greens before cutting. Cut off the thick rib in the middle of the leaves and either discard of save to use in making vegetable stock. Chop the deep green leaves for the soup.

Cooking the soup:

Preheat the Instant Pot on a "sauté" setting and when hot, add the oil. Sauté onion, carrots, and celery until softened, try not to mix too often so they get a chance to get golden brown.
Make a little room in the center and add minced garlic. Sauté garlic just until fragrant, a few seconds.
Stir in tomato paste until it coats the vegetables evenly and then add in sausage, tomatoes, and black-eyes peas. Stir everything well.
Pour in the broth and water and mix in all the seasoning. (Don't add the greens yet! All the way at the end.)
Close the Instant Pot lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to cook on high pressure cook mode for 30 minutes.
Once the time is up, let it do a natural release for 10-15 minutes. Finish with a manual release. Take off the lid and find the bay leaf to discard.
Set the Instant pot to "sauté" again and add in the collard greens. Stir and let it cook for just a few minutes. Turn it off and "patiently" wait to dig in!

Video

Notes

Size of Instant Pot - remember that the size of an Instant Pot is very important because they cannot be filled all the way up. All pressure cookers have a fill line, it's important to adhere to that. Use an Instant Pot that is 6Qt or larger to make this soup.
Store leftovers in the air-tight food storage container in the refrigerator for 5-7 days.
Reheat either in the microwave or on stovetop over medium heat.
Freeze in one large freezer container or in individual zip-top bags. Leave some space for soup to expand as it freezes. Freezer for up to 3 months. Thaw slowly in the refrigerator.

Nutrition