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Black-Eyed Pea Soup with Ground Beef: An Instant Pot Recipe

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.

Tasty Texas Black-Eyed Pea Soup

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.

Recipe Inspiration

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 . See the notes after the recipe.

What should I serve with this soup?

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:

Using Sauté setting, fry ground beef in Instant Pot.
Stir in onions, celery, and peppers.
Add drained pinto beans and black-eyed peas.
Stir spices into the mixture.
Finally, add barbecue sauce. Stir. Set Instant Pot to High Pressure for 10 minutes. Allow pressure to release naturally.


Pin the picture below to save for later.

Texas Black-Eyed Pea Soup--Soup in a bowl with spoon and crackers on the side



Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Texas Black-Eyed Pea Soup--in a bowl

Texas Black-Eyed Pea Soup with Ground Beef

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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

Ingredients

  • 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

Instructions

  1. Season ground beef with salt and pepper. Using the sauté function on your Instant Pot, brown ground beef.
  2. 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.
  3. Add garlic and cook two more minutes.
  4. Add spices and stir, cooking another minute.
  5. Add beans, tomatoes and water. Finally, add barbecue sauce.
  6. Seal Instant Pot and cook on High Pressure for 10 minutes. Allow pressure to release naturally.
  7. 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 two more minutes.
  4. Stir in drained beans, undrained tomatoes and water, then barbecue sauce.
  5. Simmer for 30 minutes.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 358mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 10g

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