Start Your New Year Right with Spicy Black-Eyed Pea Soup

Sneak Preview: This Spicy Black-Eyed Pea Soup with ground beef makes a filling soup perfect for New Year’s Day. Make it in a wink with an Instant Pot or on the stove.

a bowl of Spicy Black-Eyed Pea SoupPin

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Do you have New Year’s traditions? As a kid, we always walked to Grandma’s house to watch the Rose Bowl parade (no TV). My sister remembers our dad usually worked on taxes that day. As adults living in Texas, we eat black-eyed peas every New Year’s Day in the form of this soup or in black-eyed pea dip.

Fortunately, our friends Steve and Joan taught us how to make eating black-eyed peas more fun by introducing us to the custom of putting a dime in the pot. Supposedly, the person who finds the submerged dime will have a good year. I used to worry about accidentally chomping down on it, but now, the grandkids dig it out before the adults have a chance.

Oh well. It’s just for fun. I find prayer infinitely more effective if you are looking to have a good year.

Four Reasons You Should Celebrate with This Recipe

  1. This soup contains the requisite black-eyed peas, but you can’t taste them much.
  2. It’s a cozy and comforting soup, appropriate for the cold weather we usually have on January 1.
  3. Besides the seasoning vegetables, this is mostly a can-opener soup so it comes together quickly on what is a holiday for most. The ground beef transcends any canned flavors.
  4. Make it spicy or not so much. You choose.


Ingredients and Substitutions

  • GROUND BEEF: Ground turkey is a good substitute
  • ONION: Yellow or white onions–either is fine.
  • PEPPERS: Green peppers add a slightly bitter taste that works with jalapeños. If you don’t have red peppers, use yellow or orange.
  • FRESH JALAPEÑO PEPPER: Fresh peppers are milder than the pickled type in a jar. I keep them in my freezer at all times. When you’re ready to use them, frozen jalapeños will thaw quickly. Pickled jalapeńos can be substituted, but taste as you go to ensure you don’t overdo it.
  • FRESH GARLIC CLOVES: Garlic powder can be substituted.
  • DICED TOMATOES: Some people prefer to use whole tomatoes (for better flavor) and squeeze them through their hands or chop them to make smaller pieces.
    • I like to use one can of Rotel tomatoes instead of one of the cans of tomatoes. Makes a spicier soup.
  • PINTO BEANS: Substitute black beans or kidney beans if you like.
  • CANNED BLACK-EYED PEAS: They’re more trouble, but fresh or dried black-eyed peas will replace canned peas. Cook them before adding them to the soup.
  • BARBECUE SAUCE: The sweet spiciness of barbecue makes this soup.

What Should I Serve with This Soup?

Serve with chips, cheese, sour cream, saltines, cilantro, or cornbread. Pretty soon, you won’t even notice you’re eating black-eyed peas. 😋

How To Make Spicy Black-Eyed Pea Soup with Hamburger in an Instant Pot

frying ground beef in an Instant PotPin
Use the Sauté setting to fry ground beef in an Instant Pot.
Onions added to the pot.Pin
Stir in onions, celery, and peppers.
Spices added to the pot.Pin
Stir spices into the mixture.
blackeyed peas addedPin
Add drained tomatoes, pinto beans, black-eyed peas, and water.
barbecue sauce added.Pin
Finally, add barbecue sauce. Stir. Set Instant Pot to High Pressure for 10 minutes. Allow pressure to release naturally.

 Black-Eyed Pea Soup in a bowl with spoonPin
Black-Eyed Pea Soup

Parting Thoughts: If you are a soup lover and like it spicy, try this Spicy 7-Can Soup with Hamburger When You’re Too Busy To Cook. Like this soup, it also has ground beef, making it a filling meal.



Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Texas Black-Eyed Pea Soup--in a bowlPin
Yield: 8 servings

Spicy Black-Eyed Pea Soup with Ground Beef: Instant Pot Recipe (or the Stove)

A spicy vegetable-beef mixture made heartier with the addition of two types of beans. I use pinto beans and black-eyed peas.

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Video

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients
 

  • ½ pound (226 g) ground beef
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon vegetable oil if needed
  • 1 medium (110 g) onion, diced
  • 1 cup (101 g) celery, diced
  • 1 cup (149 g) red pepper, chopped
  • 1 cup (149 g) green pepper, chopped
  • 1 medium (15 g) fresh jalapeño pepper, deseeded and chopped
  • 6 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 teaspoons ground cumin
  • 2 14½ ounce cans (822 g) diced tomatoes, undrained or substitute a can of Rotel tomatoes for one can of diced tomatoes
  • 1 15½ ounce can (439 g) pinto beans, drained
  • 1 15½ ounce can (28 g) black-eyed peas, drained
  • ¼ cup (71 g) barbecue sauce

Instructions

  • Season 1/2 pound (226 g) ground beef with 1/2 teaspoon (½ teaspoon) salt and 1/2 teaspoon (½ teaspoon) ground pepper. Using the sauté function on your Instant Pot, brown ground beef.
  • Push beef to the side and add 1 tablespoon vegetable oil if the pot is dry. Add 1 medium (110 g) onion, diced, 1 cup (101 g) celery, diced, 1 cup (149 g) red pepper, chopped, 1 cup (149 g) green pepper, chopped, and 1 medium (15 g) fresh jalapeño pepper, deseeded and chopped . Cook until vegetables begin to soften.
  • Add 6 garlic cloves, minced and cook two more minutes.
  • Add 1 teaspoon dried oregano, 1/2 teaspoon (½ teaspoon) dried thyme, and 2 teaspoons ground cumin, and stir, cooking another minute.
  • Add 2 14½ ounce cans (822 g) diced tomatoes, undrained, 1 15½ ounce can (439 g) pinto beans, drained,1 15½ ounce can (28 g) black-eyed peas, drained and approximately 2 cups of water. Finally, add 1/4 cup (71 g) barbecue sauce.
  • Seal Instant Pot and cook on High Pressure for 10 minutes. Allow pressure to release naturally.
  • Serve with sour cream and/or shredded cheddar cheese.

Notes

Instructions For Making on the Stove:
  1. Sauté the ground beef in a large pot over medium heat. 
  2. Add the onions, celery, and peppers to the pot and cook until veggies begin to soften.
  3. Add garlic and cook for two more minutes.
  4. Stir in drained beans, undrained tomatoes, and water, then barbecue sauce.
  5. Simmer for 30 minutes.

Equipment

Nutrition

Serving: 1 | Calories: 127kcal | Carbohydrates: 9g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 273mg | Potassium: 251mg | Fiber: 2g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 43mg | Calcium: 36mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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