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Smoky Black-Eyed Peas Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Hearty black eyed peas soup with chorizo and a ton of veggies. A delicious, fulfilling, and comforting soup for the cold winter nights.

Course: Soup
Cuisine: Jamaican
Keyword: black eyed peas soup
Servings: 4 people
  • 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)
  1. Cut the chorizo into small cubes.
  2. 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.
  3. Peel and cut the potato and the carrot into same-size cubes. Cut the celery stalk into small pieces.
  4. 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.
  5. Add the spinach and let it soften for 2-5 minutes. Serve immediately.