19 Reviews of Spicy Black-eyed Pea Soup

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.

From: Cactus Arm

On Dec 1, 2004

Because my mom is from Louisiana, I grew up on southern cooking. This recipe is so good I'm going to have to share this with my mom ! I only had to cook it for a few hours on low in the crockpot and the beans were already tender. This is easy to make and absolutely delicious! Thanks!

From: PaulaG

On Dec 14, 2004

This is excellent! A wonderful away to chase away the winter cold. I used Emeril's Essence spice mix recipe that is posted here on Zaar and sun-dried tomato sausage. Instead of chopping the veggies, I prefer to slice them. The soup has a little kick without being overly warm. Since DH loves blackeyed peas, I am sure I will make this one again.

From: Bippie

On Apr 11, 2006

DH is from the South and really gave this 10 stars. I enjoyed the flavors and even used Kittencal's Method for the Best Homemade Chicken Stock Kittencal's Best Chicken Stock/Broth (Crock Pot Option) instead of the canned stuff. Super easy to make and great on a cold day. Thanks!

From: BonnieZ

On Feb 23, 2006

I chose to make this soup stovetop instead of in the crockpot. I brought the mixture to a full boil and then turned down to a low simmer for about an hour and a half. I chose to leave out the salt and used low sodium chicken stock and turkey keilbasa, and the flavor was plenty salty for our taste. The addition of the cajun spices and cayenne gave very nice flavor to this warming and hearty soup. Thank you SueL for sharing the recipe.

From: Kana

On Feb 15, 2008

Everyone loved this! It was a big hit and very easy. I used 1-1/2 lb ground turkey with onions, sage, and paprika. Instead of the soup spices, I added paprika and mustard and turmeric. I omitted the garlic. I used mushroom broth. I used bell peppers rather than the carrots. This went well with Colourful Corn (Colorful Corn).

From: drea228a

On Jan 21, 2006

I love this soup! Any leftovers freeze well and get taken to work for lunch. I use low-fat turkey kielbasa to cut the fat-still super flavorful. Half batches work well in my 1.5 qt crock-pot. Thanks for posting it!

From: Tiny_Toodles

On Nov 4, 2004

This recipe is awesome. Instead of using the cajun spice I used Emeril Lagasses' spice mix which I found the recipe on www.foodtv.com. Thanks for a great posting. I know that everyone who tries will enjoy it.

From: JackieOhNo!

On Apr 2, 2008

This was great! I made it exactly as posted, and didn't need ot make any adjustments. I did use andouille sausage, which I think would make a big difference. I will defintiely be making this again.