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4.4 from 21 votes

Black-Eyed Pea Soup With Sausage

Thickened and a bit spicy this Black-Eyed Pea Soup With Sausage is all you need in a cold winter day.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Servings: 2 servings
Course: Main Course
Cuisine: Greek

Ingredients

  • 250 grams / 8.8 oz black-eyed peas
  • 1 small onion finely chopped
  • 1 tick of celery finely chopped
  • 1 small carrot diced
  • 2 small or 1 large garlic clove chopped
  • 250 grams / 8.8 oz canned tomato sauce
  • 1 small Chili pepper
  • 8 tablespoons olive oil extra virgin
  • 1 teaspoon dried oregano
  • 150 grams / 5.3 oz Greek or Italian sausage cut into 1 cm thick slices

Instructions

    Cup of Yum
  1. Half fill a cooking pot with water and add the black-eyed peas. Bring to a boil and let them boil for 1 minute. Then strain in a strainer.
  2. Add the black-eyed peas back in the pot along with 1,5 liter of water, the onion, celery, carrot, and garlic.
  3. Bring to a boil, then reduce heat to medium and simmer partly covered for 45 minutes to 1 hour. Or until peas are tender enough but not overcooked and mushy.
  4. Season with salt and pepper, add the tomato sauce, chili pepper (whole), dried oregano, and olive oil. Add a splash of water if needed. Cook for another 30 minutes stirring every now and then until the soup thickens. Remove from heat and set aside.
  5. In a frying pan or skillet, add a splash of olive oil and heat over high heat. Add the sausage and cook for 4-5 minutes until nicely browned and seared all over.
  6. Serve the soup topped with the fried sausage. Or you may stir the sausage into the soup depending on your liking.