Chorizo and black-eyed pea soup

Total Time
26 min
8 min
18 min
You’ll be surprised by how much kick just a small amount of Chorizo, a smoky Mexican sausage, adds to this soup. Here, we’ve used the chicken variety instead of the pork since its much leaner. In a pinch, you could substitute kielbasa, but it will have a more intense smoky flavor. Like with most soups, the flavor is so much better the next day. Plan to double this recipe to enjoy the leftovers later in the week. It also freezes well. Divide the leftovers among individual-portioned freezer-safe containers so you can thaw and heat when a quick meal needs to be put on the menu.



5 oz, (2 links) casings removed

Uncooked onion

1 medium, chopped

Bell pepper

1 item(s), small, green, chopped


2 clove(s), minced

Cajun seasoning

1 tsp, no-salt

Dried thyme

½ tsp

Reduced sodium chicken broth

14½ fl oz, 1 can

Canned black eyed peas

1½ cup(s), (1 can) rinsed and drained

Canned diced tomatoes

14½ oz, (1 can) undrained


2 cup(s), chopped, or Swiss chard


  1. Cook sausage in Dutch oven over medium-high heat, breaking it apart with wooden spoon, until browned, about 3 minutes. Add onion, bell pepper, garlic, Cajun seasoning, and thyme. Cook, stirring often, until vegetables are softened, about 5 minutes.
  2. Stir in broth, black-eyed peas, and tomatoes and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes. Stir in kale and cook until tender, about 3 minutes.
  3. Serving size: 1¾ cups