Black Eyed Pea Soup
Nov 16, 2025 10:21 AM
There’s nothing like a big bowl of hearty black-eyed peas soup to bring some comfort. I’ve elevated this cozy Southern classic with more flavor, combining smoky andouille sausage, tender black-eyed peas, collard greens, and all in a rich, savory tomato based broth that tastes like it’s been simmering all day. Thanks to the Instant Pot, it all comes together in a little over an hour, start to finish.
Did you know that in Southern tradition, black-eyed peas symbolize good fortune, and collard greens stand for prosperity — so it’s the perfect dish to kick off the year deliciously! (And continue all year long.)
Whether you need a comforting, hearty bowl of soup for a cozy dinner or you want to gather some New Year’s luck, my black eyed pea soup will fill your kitchen with incredible aromas and your belly with pure comfort. Every spoonful is packed with protein, fiber, and vegetables!
This recipe is great to make for weeknights or weekends because it comes together beautifully in the Instant Pot. Pressure cooking is fantastic for infusing all those flavors together and quickly! The black eyed peas become perfectly tender in just 30 minutes of pressure cooking – no soaking required! That’s a huge time saver compared to traditional methods that can take hours on the stovetop.
I recommend making this soup on a Sunday and then eating it all week because leftovers taste even better the next day as the flavors continue to develop.
Ingredients:
- 1 tbsp avocado or olive oil
- 1 yellow onion
- 3 carrots
- 2 celery ribs
- 5-6 garlic cloves
- 2 tbsp tomato paste
- 1 lb andouille sausage
- 14.5 oz can fire roasted diced tomatoes
- 1 lb dried black eyed peas
- 6 cups chicken stock or broth
- 2 cups water
- 1 tsp kosher coarse salt more or less to taste
- 1/2 tsp black pepper more or less to taste
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried thyme
- pinch cayenne pepper
- 1 bay leaf
- 3-4 oz collard greens
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
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