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.
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:
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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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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