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Smoked Sausage & Black-Eyed Pea Soup



  • 16 oz bag dried black eyed peas
  • 2 lbs smoked sausage, sliced
  • 2 Tbsp bacon drippings or oil
  • 1 onion diced
  • 1 whole fresh jalapeno, minced
  • 3-4 cloves garlic, minced
  • 1 can rotel, mild or original
  • 1 quart chicken broth
  • 3 cups water


  1. Soak peas in cold water overnight. Drain the next day.
  2. In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.
  3. Add onion and cook for 5 more minutes, Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.
  4. Add soaked peas, rotel with juice, chicken broth and water. Bring to a hard boil.
  5. Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender. Salt and pepper to taste.
  6. Serve with Tabasco sauce and corn muffins.