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Spicy Sausage & Black-eyed Pea Soup

Spicy Black-Eyed Pea Soup | Sugar and Grace

Forgive me for rushing through this post (really, who am I kidding…I’m sure you’re all glad to get a little brevity from me now and then) but I have to get this recipe out ASAP. Want to know why?

Spicy Black-Eyed Pea Soup | Sugar and Grace

Because my brother asked for it, and my brother NEVER READS MY BLOG.

I figure if I can get this recipe posted before he asks for it again, then I can just direct him here, and maybe-just maybe-he will freaking support his big sister in her writing/cooking/photography endeavors.

Spicy Black-Eyed Pea Soup | Sugar and Grace

I’m half kidding. He is very supporting and very encouraging and we talk about food and business and photography all the time. But he still NEVER READS MY BLOG.

Love you bunches Jake.

Hope you all like the soup! It’s one of my faves…so much flavor, and healthy too. Perfect for a cold day…we had it on New Years!

Spicy Sausage and Black-eyed Pea Soup


4 slices bacon, chopped (uncooked)

1 small onion, chopped

1 bell pepper, chopped

1/2 package smoked turkey sausage, halved and sliced (I use Butterball…it some with two links, I use one)

2 cloves garlic, minced

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

1 Tbs Worcestershire

Dash hot pepper sauce (like Frank's)

1 can whole tomatoes

1 can RoTel

2 cans black-eyed peas

1-2 c chicken broth or water

Small handful of cilantro, chopped


  1. In a soup pot set over medium heat, sauté the bacon pieces until slightly browned. Add the onion and bell pepper and cook until veggies begin to soften. Add the sausage, and cook a few minutes longer. I like the sausage to take on some color and brown a bit, but if you don't want to wait, that's fine. It will still be good!
  2. Next add in the garlic and spices and cook for another minute or until fragrant. Sprinkle a dash of hot sauce over the veggies, and add in the Worcestershire. Stir.
  3. Lastly, add tomatoes, RoTel, black-eyed peas, and chicken broth/water. Let simmer for 10-15 minutes, then add in cilantro right before serving.

Spicy Black-Eyed Pea Soup | Sugar and Grace


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TerriJanuary 12, 2014 - 11:31 pm

When do we add the canned beans? Black eyed peas have a tendency to break down depending on when added and I just want to make sure I dump them in at the right time! Can’t wait for our next cold front to make this for my brood!

TerriJanuary 12, 2014 - 11:34 pm

P.S. Forgot to ask if we need to drain them first! Sorry!!!

bree@sugarandgrace.comJanuary 14, 2014 - 3:40 am

Oh gosh! I cannot believe I left that out! Just went and updated. They do go in at the end, with the tomatoes and RoTel; for the exact reason you mentioned! I hope you do try it! We love it at our house. It is fairly spicy, so if you have some kiddos eating it you might want to lessen the spice/Rotel. Thanks again for catching that!

bree@sugarandgrace.comJanuary 14, 2014 - 3:41 am

Yes, Terri-I do drain them.

TerriJanuary 15, 2014 - 5:10 am

Thanks so much! I picked up everything to put this together (doubled actually because I have 3 teenage boys and a teen daughter) and plan on making it Thursday along with cornbread. We too live in Texas so the heat factor is not an issue in this house! I will probably use one can of regular Ro-tel and one of the hot. Ro-tel is always in the pantry here!

Thank you again for getting back to me so quickly! I really appreciate it!!!