Spicy Black-eyed Pea Soup

From: Desert Sea Chicken

On Oct 10, 2009

Amazing soup! I have had black eyed peas in the cabinet for a long time and wanted to use them. I used Italian spicy sausage because that is what I had in the freezer. I did not plan ahead so I did not soak the beans over night. Instead I boiled the beans for 2 minutes, removed them from heat and let soak in the water for 1 hr, they were ready to go after that and worked just great!

From: Nado2003

On Sep 23, 2009

Fantastic! My whole family love this soup. My 10 yr old daughter wants me to pack it for her lunch tomorrow, high compliments. I used turkey kielbasa and omitted the cayenne pepper and sauce because there are children eating this soup. I added a chopped up fresh jalapeno pepper (removed seeds and membranes), no heat was added. So easy and healthy. I will definitely make this soup again. Thank you.

From: Dreamgoddess

On Mar 21, 2006

I made this on the stovetop also and served it with cracklin bread. I omitted the cayenne while cooking it since I have smaller children. We just added the cayenne to our bowls of soup. Preparing it this way made it an all around hit with the family.

From: Laurieh

On Jan 21, 2005

I just cooked some black eyed peas with ham hocks, and had leftovers, so this recipe came in handy. I bought spicy Polish sausage, and added the rest. Yummy!! Thanks so much for this delightful recipe.