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Two white bowls of black-eyed pea soup with spoons by a striped napkin.

Black-Eyed Pea Soup with Sausage and Spinach

  • Total Time: 45 minutes
  • Yield: 6 servings


A hearty and comforting soup perfect for New Years Day!


  • 1 pound hot pork sausage
  • 1 1/2 cups chopped yellow onion
  • 2 cups baby carrots (or peeled and sliced carrots)
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes (undrained)
  • 1 (10 ounce) can diced tomatoes and green chilies (RO*TEL – undrained)
  • 2 (15.8 ounce) cans black-eyed peas, drained and rinsed
  • 3 cups tightly packed baby spinach


  1. In a large soup pot or dutch oven, brown sausage with onions and carrots over medium high heat until sausage is browned and no longer pink (about 5 to 6 minutes), stirring constantly (crumble sausage while cooking). Drain off any fat from sausage.
  2. Add garlic, thyme, chicken broth, diced tomatoes and RO*TEL. Stir to combine.
  3. Bring to a gentle boil and reduce heat to simmer. Cover and simmer for 20 minutes, or until carrots are tender, stirring occasionally.
  4. Add black-eyed peas and spinach and stir to combine. Cook uncovered for 3 to 4 minutes, or until spinach is wilted.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: black eyed pea and sausage soup