Smoked Sausage & Black-Eyed Pea Soup

16 oz bag dried black eyed peas
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings or oil
1 onion diced
1 whole fresh jalapeno, minced
3-4 cloves garlic, minced
1 can rotel, mild or original
1 quart chicken broth
3 cups water

  1. Soak peas in cold water overnight. Drain the next day. In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes. Add onion and cook for 5 more minutes, Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes. Add soaked peas, rotel with juice, chicken broth and water. Bring to a hard boil. Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender. Salt and pepper to taste. Serve with Tabasco sauce and corn muffins.

Original Recipes visit: Smoked Sausage & Black-Eyed Pea Soup @

Leave a Comment