Cajun Black-Eyed Pea Soup

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Cajun Black-Eyed Pea Soup

Yield: 6

Cajun Black-Eyed Pea Soup

This is another one of those soups that the girls both enjoyed, even though they aren’t big soup fans. It was great leftover the next day. You’ll see we’re making this one with dried beans so you will want to plan on soaking your beans overnight.


1 regular green bell pepper (chopped)

1 regular red bell pepper (chopped)

4 cloves garlic (peeled and pressed)

1 regular yellow onion (chopped)

2 regular green onions (chopped)

3 stalks celery (chopped)

1 lbs black-eyed peas (dried)

4 cups vegetable broth (low sodium)

Tabasco sauce

1 tsp dulse

black pepper

red pepper (to taste)

side meat of your choice (optional)


  1. Layout beans and remove any pebbles (I usually find at least a couple small pebbles, so this part is important in you do not want to be visiting the dentist). Rinse and add to bowl with water (at least 3-4 inches above beans), soak overnight.
  2. Gather all your ingredients.
  3. Chop bell peppers, onion, celery, and peel garlic.
  4. In a large soup pot over medium-high heat, cook celery, onion, bell peppers, and garlic. Cook until onions are translucent (about 10-15 min)
  5. While that is cooking, you can chop your green onion and set aside.
  6. Once vegetables are tender, add 4 cups of water, 4 cups of vegetable broth, and drained black-eyed peas to the pot.
  7. Simmer covered until beans are tender (about 1 hour).
  8. Using a potato masher, mash about ½ the beans.
  9. Add Tabasco sauce, red pepper, dulse, and black pepper to taste.
  10. Serve topped with green onion and a side salad.

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