Black-Eyed Pea and Sausage Stew - An easy stew with black-eyed peas, stewed tomatoes, corn and hot sausage... on the table in 30 minutes!

Black-Eyed Pea and Sausage Stew

  • Author: Amy @ The Blond Cook
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 1 (16-ounce) package hot pork sausage
  • 1 cup chopped yellow onion
  • 2 (15.8-ounce) cans black-eyed peas, drained and rinsed
  • 1 (15.25-ounce can whole kernel yellow corn, drained
  • 1 (14.5-ounce) can Italian stewed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 11/2 cups beef broth
  • Salt and pepper, to taste
  • Optional:  fresh chopped parsley, for garnish


  1. In a large soup pot or dutch oven, brown sausage and onion over medium heat.  Crumble sausage as it is cooking and cook until browned and no longer pink.
  2. Drain off grease in a colander and return to pot.
  3. Add remaining ingredients (except parsley) and stir well to combine.  Season with salt and pepper.  Bring to a boil over medium high heat.  Reduce heat to maintain a gentle simmer.  Cover and simmer for 15 minutes.
  4. Garnish with fresh chopped parsley, if desired.


Adapted from Taste of Home