Black Eyed Pea Supper Soup

Black Eyed Pea Supper Soup

Wes Fryer
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Course Main Course
Cuisine American


  • Cast iron skillet (for baking the cornbread)
  • Crock pot or soup pot


  • 3 cans black eyed peas with juice
  • ½ pound of Jimmy Dean sausage cooked and crumbled
  • ¼ Cup chopped onion or instant
  • 16 oz can stewed tomatoes (fire roasted garlic is the best!)
  • 1 dash Garlic powder
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon oregano
  • ¼ Teaspoon powdered rosemary
  • Tabasco (optional – for topping)
  • Grated Cheese (for topping)


  • Cook altogether 30 minutes on stove or all day in crockpot.
  • Serve with grated cheddar on the top, and cornbread on the side.
  • Optional dash of Tabasco sauce on top.



  1. Use fire roasted diced garlic tomatoes instead of stewed tomatoes.
  2. Use a full pound of sausage.
  3. Use a full onion, chopped and sautéed in the skillet first.
  4. Add a can of corn to the cornbread before baking.
Original receipe from Carol Clark, via Angie Fryer
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