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Pea soup recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Like Peas in a Pod

The cool days of fall are the perfect season to warm up with hearty pea soups. Gone are the days of that mushy green excuse of a pea soup! Today's updated recipes are creamy, vibrant and irresistible. Different types of peas put an inventive spin on the classic split pea soup.

Black-Eyed Pea Soup

Makes 6 servings


2 pounds black-eyed peas
24 ounces light beer
12 ounces dark beer
2 pounds smoked sausage, sliced
3 pounds ham, cubed
1 ham bone
3 large onions, chopped
4 stalks celery, chopped
1-1/2 tablespoons fresh thyme leaves
1 tablespoon basil
10 bay leaves
3 tablespoons chopped garlic
6 jalapeno peppers, seeded, chopped
1 gallon water
2 teaspoons ground white pepper
1 teaspoon cayenne pepper
1. Combine all ingredients in a very large stockpot and bring to a boil over high heat.
2. Reduce heat to medium-low and place a lid on pot. Simmer for 2 to 3 hours or until vegetables are tender. Serve hot over rice.

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