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.

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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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Comments on "Pea soup recipes"

GOODNESS October 22, 2008 | 4:25 AM

am very glad going throuhg this Pea Soup Recipes but here in my country the one i want you to teach me is how to prepare fried rice and salad. i will be very happy if your reply soonest. thanks

alisonbills October 03, 2008 | 9:59 AM

Such a pretty dish... love that color! This may get me to give peas another try :)

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