For the most flavorful black-eyed pea soup, it’s worth taking the time to sauté the diced onion first, as this will help to add depth of flavor to the soup. A mix of both pork and beef brings different flavor dimensions, and a tasty richness to the soup. As with all soups, you’ll need to allow ample time for it to simmer and come together. This is really where the magic happens in soup making, and if you want to make the tastiest soup you’ll need to factor this time in. Another key tip to consider when making soup is to taste as you go. As the flavors combine, evolve, and develop you might find it needs extra seasoning in places, so make sure you’re regularly doing taste check-ins.
We’ve kept the seasoning fairly simple in the recipe above, but you can experiment with adding more spices if you’d like a little more kick in your soup. Spices like smoked paprika and cayenne pepper pair well with the flavors of this soup. Celery and garlic salt are also natural additions to this list of ingredients, to add more texture and flavor.
For a vegetarian black-eyed pea soup of course you can omit the pork sausage and ground beef, and use a vegetable stock cube. If you’d prefer a plant-based soup recipe, try adding greens like spinach, curly kale, or wild cabbage in place of the meat.
For any leftover black-eyed peas on your hands, we have a whole host of recipes to try making in your kitchen. From black-eyed peas hummus to black-eyed peas stewed with meat, it’s a versatile ingredient that can be used in plenty of delicious dishes.
How to serve it
As with most soup, this one is best served hot and fresh from the stove. A slice of warm crusty bread for dipping is a simple and inviting way to plate up your soup, or you could opt for cornbread to absorb all of the broth. Some chefs will even dish this soup up alongside a plate of rice or noodles for especially hungry guests.
Storage
Any leftover soup can be kept in the fridge for up to three days in an airtight container. You can easily reheat leftover soup on the stove. Take it low and slow, stirring regularly, and ensure the soup is fully warmed through before consuming. You can also freeze this soup if needed. It will keep for up to six months in the freezer in an airtight container, and you’ll need to thaw it in the fridge overnight the day before consuming. You can then reheat it as outlined above.
