Do you traditionally eat black-eyed peas on New Year’s Day? If so, this Texas Black-Eyed Pea Soup, with directions for making in an Instant Pot, is a scrumptious and hearty way to do it.
Do you have any New Year’s traditions?
When I was a kid, we always walked to Grandma’s house to watch the Rose Bowl parade. My sister remembers our dad usually worked on taxes that day. I guess procrastinating until later in the spring is not a good idea for a farmer.
As an adult living in Texas, we eat black-eyed peas on every New Year’s Day. I hear tell it’s a Southern thing.
Fortunately, our friends Steve and Joan taught us how to make eating black-eyed peas more fun. They introduced 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. Personally, I find prayer infinitely more effective if you are looking for a good year.
Are you a black-eyed pea lover?
Although Texas Black-Eyed Pea Soup (also known as Texas Two-Bean Soup) is not uncommon in these parts, I wasn’t a fan until I tasted my friend Joan’s version. She adds ground beef. For me, it made all the difference.
If you try it, you are in for a spicy treat. I add a whole fresh jalapeño to start with, but you could substitute pickled jalapeños or green chilis. In addition, a good dose of cumin powder and garlic, along with thyme and oregano give this soup a southwestern flavor profile.
This soup is easy to prepare in my Instant Pot. As a result, I now fix this soup even on days other than New Year’s Day.
No worries if you don’t have an Instant Pot (paid link). See the notes after the recipe.
Serve with chips, cheese, sour cream, saltines, cilantro and/or cornbread. Pretty soon, you won’t even notice you’re eating black-eyed peas.
How To Make Texas Black-Eyed Pea Soup in an Instant Pot:
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- 1/2 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon vegetable oil (if needed)
- 1 large onion, finely diced
- 1 cup celery, diced
- 1 cup red pepper, chopped
- 1 cup green pepper, chopped
- 1 small fresh jalapeño pepper, deseeded and chopped
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 teaspoons ground cumin
- 2 cups water
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 1/2 ounce) can pinto beans, drained
- 1 (15 1/2 ounce) can black-eyed peans, drained
- 1/4 cup barbecue sauce
- Season ground beef with salt and pepper. Using the sauté function on your Instant Pot, brown ground beef.
- Push beef to the side and add 1 tablespoon of avocado oil if the pot is dry. Add onions, celery, peppers, and jalapeño pepper. Cook until vegetables begin to soften.
- Add garlic and cook two more minutes.
- Add spices and stir, cooking another minute.
- Add beans, tomatoes and water. Finally, add 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.
Instructions For Making on the Stove:
- Sauté the ground beef in a large pot over medium heat.
- Add the onions, celery, and peppers to the pot and cook until veggies begin to soften.
- Add garlic and cook two more minutes.
- Stir in drained beans, undrained tomatoes and water, then barbecue sauce.
- Simmer for 30 minutes.
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Amount Per Serving: Calories: 158 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 358mg Carbohydrates: 14g Fiber: 3g Sugar: 6g Protein: 10g
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