Recipe by Donna Devine


I don’t know about you, but my appetite changes with the weather. As soon as I have to start layering my outfits or bring out the big coat just to step outside, it’s time to start cooking soup for dinner!


And if you’re a fan of black-eyed peas – the veggies, not the band – then you’ll love this recipe. Although, speaking of the band… I Gotta Feeling this black-eyed pea soup is sure to give you some of them Boom Boom Pow vibes.



  • 16 oz. bag of dried black-eyed peas
  • 2 lbs. of smoked sausage, sliced
  • 1 onion, diced
  • 1 whole fresh jalapeño, minced
  • 3-4 cloves of garlic, minced
  • 1 can of mild Rotel
  • 1 qt. of chicken broth
  • 2 tsp. of olive oil
  • 3 cups of water
  • Salt and pepper (optional)


Now that we have all the ingredients, what do we do with them to make sure we get the best results possible? Let’s Get it Started (Hah!)



  • First, you’ll need to soak the peas in water overnight; drain them the next day.
  • In a Dutch oven or large pea pot, brown the smoked sausage in oil on medium-high for five minutes.
  • Reduce the heat to medium and add the jalapeño and garlic. Cook and stir continuously for two minutes.
  • Add in the soaked peas, Rotel (including the juice), chicken broth and water. Bring to a hard boil.
  • Reduce the heat to medium/medium-low and cook uncovered, stirring occasionally for two hours or until peas are tender.
  • Add salt and pepper to taste

Optional: Serve with Tabasco sauce and corn muffins (cornbread) to make it the ultimate meal.


Try this recipe and you Just Can’t Get Enough? Snap a pic and let us know on social media! Imma Be watching for those comments, even if everyone just wants to make fun of all my corny pop culture puns.


Photo Credit: The Cookie Rookie
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