Black eyed pea soup

Ingredients

• 454 g (16 oz)Pork sausages
• 454 g (16 oz)Ground beef
• 1, dicedOnion
• 946 ml (32 oz)Water
• 425 g (15 oz), drainedBlack-eyed peas
• 794 g (28 oz)Tomatoes
• 4Beef bouillon cubes
• 6 g (0.2 oz)Worcestershire sauce
• To tasteSalt
• To tasteBlack pepper
• 1 g (0.05 oz)Ground cumin

Instructions

1. 1

   Brown the meat

   Warm a Dutch oven over medium heat. Add the pork sausages, ground beef and diced onion, and cook for around 10 minutes, until the meat is no longer pink.

2. 2

   Add the soup ingredients

   Pour in the water, then stir in the black-eyed peas, diced tomatoes, beef bouillon cubes, Worcestershire sauce, salt, black pepper and ground cumin until combined.

3. 3

   Simmer the soup

   Bring the soup to the boil, then lower the heat and cover the pot. Simmer for around 45 minutes and serve warm.

What is black-eyed pea soup?

Black-eyed pea soup is a filling one-pot dish built around legumes simmered in a savoury broth. Black-eyed peas are common in Southern American cooking, where they are often paired with pork and other hearty ingredients.

This version combines them with both sausage and ground beef, plus tomatoes and cumin. Browning the meat first gives the broth a savoury base, while the covered simmer lets the ingredients meld.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3150 calories, 190g protein, 80g carbs, 230g fat.

The peas and tomatoes provide most of the carbohydrates, while the pork sausages and ground beef contribute most of the protein and fat. For a more balanced plate, serve a smaller bowl alongside a generous portion of salad or other non-starchy vegetables.

The meat and onion base

Sausage and beef: cook them together with the diced onion for about 10 minutes, breaking up the beef as it heats. The recipe's cue is that the meat is no longer pink.

Rendered fat: the meat will release fat as it cooks, which carries flavour into the soup. If there is a particularly large amount, spoon some off before adding the water.

Building the broth

Bouillon and Worcestershire: these add savoury depth to the water, so stir them in thoroughly to distribute their flavour. Taste before adding much salt, as bouillon cubes can already be salty.

Tomatoes and cumin: the tomatoes bring acidity and body, while a small amount of cumin adds warmth. Stir everything together before bringing the pot to the boil.

Getting the simmer right

After bringing the soup to the boil, reduce the heat so it simmers gently rather than bubbling hard. Keep the pot covered for the roughly 45-minute simmer specified in the method.

Check occasionally that the soup is not catching on the bottom, and give it a stir if needed. If it seems too thick, loosen it with a little water.

Checking texture and doneness

Meat: the recipe calls for cooking the meat until it is no longer pink before adding the liquid. Break up larger pieces of ground beef so they cook evenly.

Soup: after simmering, the peas should be hot throughout and the broth should taste well blended. Season with salt and pepper to taste before serving.

Serving the soup

Serve it warm straight from the stove, as directed. A simple side of bread or a green salad can round out the meal without competing with the soup's savoury flavour.

The listed quantities are substantial for the stated one serving, so use a suitably large pot and portion the finished soup as needed.

Recipe notes & tips

• Dice the onion evenly so it cooks at the same pace as the meat.
• Break the ground beef into small pieces while it browns for a more even texture.
• Stir in the bouillon cubes until they dissolve throughout the liquid.
• Taste the broth before adding salt, particularly if your bouillon is salty.
• Keep the covered simmer gentle to avoid scorching the bottom of the pot.

Variations

• Add greens: stir in chopped kale near the end of the simmer and cook until tender.
• Use smoked paprika: replace some of the cumin with smoked paprika for a smoky note.
• Make it spicier: add chilli flakes or a little hot sauce to the broth.
• Add extra vegetables: include diced celery or bell pepper with the onion.
• Serve with rice: spoon the soup over cooked rice for a heartier bowl.

Common mistakes to avoid

• Crowding the pot: use a large Dutch oven so the meat can brown rather than steam.
• Adding salt too soon: taste after the bouillon has been stirred in, then season gradually.
• Boiling hard throughout: lower the heat after the initial boil so the soup simmers gently.
• Skipping the stir: check the bottom occasionally to prevent the ingredients catching.
• Serving before the simmer: allow the full 45 minutes for the broth to develop its flavour.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the soup has thickened.

Frequently asked questions