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Black Eyed Pea Soup

I’m not sure about the rest of the world, but Mississippians eat black eyed peas on New Year’s Day. It’s a law down south. If you don’t, you are bound for a year of bad luck. I’m not sure where the tradition started, but it was a rule in my mama’s house. This year, I decided to make soup instead. It turned out wonderful. My first version did not have banana peppers, but my friend Will Russell told me he added some to his, so I had to try. Great addition! I love it, and I think you will too.

Black Eyed Pea Soup


1 large onion, diced

5 stalks of celery, chopped

1 tablespoon garlic, minced

2 15.5 ounce cans of black eyed peas, drained and rinsed

1 can Rotel tomatoes

1 can diced tomatoes

1 can of turnip greens or package of pre-washed and cut fresh greens

1/2 cup chopped banana peppers with some juice from the jar

1 pound link sausage cut into bite size pieces

6 cups of chicken broth

Salt and Pepper to taste


In a large Dutch oven, cook the onions, celery and garlic in a little olive oil until tender. Add remaining ingredients and bring to a simmer. Cook at least 30 minutes to ensure all the vegetables are tender, and the flavors are well blended. You can always add extra broth if you like it more soupy.

FNPP Black Eyed Pea Soup
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