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Pea soup recipes

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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