Smoky Black-Eyed Peas Soup
Hearty black-eyed peas soup with chorizo and a ton of veggies. A delicious, fulfilling, and comforting soup for the cold winter nights.
My favorite food season of the year: soup season!
I’m one of those few people that enjoys winter. I love the weather, the rain, cozy clothes, hot chocolate and, of course, soups.
Beans and peas can make a soup something more filling than regular watery soups.
And if you’ve read this blog before you probably know that chorizo is my FAVORITE sausage for almost anything. It’s smoky, spicy and has a lot of Spanish flavors that I’m all about.
But, this chorizo black-eyed peas soup has a special place in my heart.
Another thing that you will love about this soup is that you can load it with vegetables and get a healthy soup that isn’t bland at ALL. I add potatoes, carrots, celery and spinach for a complete and healthy meal.
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Can you make this recipe in the slow cooker?
For this soup, I use canned black-eyed peas. So, you will only have to cook until the carrot and the potatoes are fork-tender.
In my crockpot, I use 2 hours in high temperature or 4 hours in slow. The veggies are cut into cubes so they will cook faster.
To make this soup in the slow cooker, I cook the chorizo — or sausage — in the stove to release the oil where the flavor is. Then I add all the ingredients into the slow cooker and let it do its magic.
Substitutes for chorizo
How to make black-eyed peas soup vegan?
This is a pretty easy recipe to veganize. Just a couple of subtle changes.
You can eliminate the chorizo and add 1 tbsp of smoked paprika for the smoky flavor. And substitute the chicken stock for vegetable stock.
There you have it, a vegan black-eyed peas soup!
Hearty black eyed peas soup with chorizo and a ton of veggies. A delicious, fulfilling, and comforting soup for the cold winter nights.
- 2 cans black eyed peas (about 400 gr per can)
- 2 chorizos (or smoky sausage)
- 1 onion
- 1 garlic clove
- 3 cups chicken stock
- 3 cups water (or more if needed)
- 1 potato
- 1 carrot
- 1 celery stalk
- 1 tbsp olive oil
- 2 cups fresh spinach (or ¼ cup frozen spinach)
Cut the chorizo into small cubes.
Heat a big pot and pour the olive oil. Toss the chorizo and the onion cut into cubes. After a couple of minutes, add the garlic clove minced and cook for 1 minute until the garlic is fragrant.
Peel and cut the potato and the carrot into same-size cubes. Cut the celery stalk into small pieces.
Toss the potato, carrot, and celery into the pot and stir. Let it cook for a couple of minutes and pour the chicken stock, the black-eyed peas, and water. Let it simmer for 15-20 minutes until the potato and carrot are fork-tender.
Add the spinach and let it soften for 2-5 minutes. Serve immediately.