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Black Eyed Pea Soup

A hearty soup chock-full of herbs, vegetables, sautéed andouille sausage.



  • 3 tablespoons olive oil
  • 1/2 cup chopped white onion 
  • 1/2 cup chopped celery
  • 1/4 cup chopped shallots
  • 4 cloves garlic, crushed and chopped
  • 1 pound and andouille sausage
  • 1/2 cup unsalted butter
  • 1 teaspoon red pepper flakes
  • salt and black pepper
  • Two 15 ounce cans black-eyed peas
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tablespoon hot sauce
  • fried leek
  • 1 bunch fresh cilantro, chopped


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Cooking Steps

  1. Heat 2 tablespoons of the olive oil in a large pot over medium heat. Stir in onion, celery, shallot, and garlic. While this cooks for a minute or two, dice the uncooked sausage. Add half of the sausage to the pot.
  2. In a sauté pan heat the remaining 1 tablespoon olive oil over medium heat. Brown the remaining sausage. Once brown, use a paper towel to soak up excess oil in pan; set sausage aside.
  3. Add butter, red pepper flakes, and salt and pepper (to taste) to the onion mixture in the pot. Let cook for 3 to 4 minutes. Add black eyed peas to pot; cook for a couple of minutes. Add chicken stock. Bring to a simmer; reduce heat to low. Cook for 15 minutes. Stir in cream and hot sauce.
  4. To serve, ladle soup into a bowl and top with fried leek, brown sausage, and cilantro.



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