Name: Spicy Texas Black-Eyed Pea Soup with Ground Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 pound ground beef; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon vegetable oil (if needed); 1 medium onion, diced; 1 cup celery, diced; 1 cup red pepper, chopped; 1 cup green pepper, chopped; 1 medium fresh jalapeño pepper, deseeded and chopped; 6 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 teaspoons ground cumin; 2 14½ ounce cans diced tomatoes, undrained (or substitute a can of Rotel tomatoes for one can of diced tomatoes); 1 15½ ounce can pinto beans, drained; 1 15½ ounce can black-eyed peas, drained; 2-3 cups water (depending on how thick you like your soup); 1/4 cup barbecue sauce

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Sneak Preview: This Spicy Texas Black-Eyed Pea Soup with Ground Beef is a New Year’s tradition, but it’s too good to save for one day a year. Made with canned beans, tomatoes, peppers, and a splash of barbecue sauce, it’s smoky, hearty, and ready in about 35 minutes using an Instant Pot or on the stove.

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Some food traditions stick because they’re comforting; others stick because they’re tied to hope. Growing up, our New Year’s tradition was watching the Rose Bowl parade at Grandma’s house (we didn’t have a TV at home) while my dad worked on his taxes. These days, living in Texas means black-eyed peas are non-negotiable on New Year’s Day—whether in this soup or in my black-eyed pea dip.

Friends introduced us to the fun tradition of dropping a dime into the pot of black-eyed peas for good luck. The grandkids usually “find” it long before the adults do. While I put more faith in prayer than pennies, I’ll happily take both—and I especially like turning this tradition into a hearty, spicy soup we enjoy well beyond January 1.

Ingredients and Substitutions

GROUND BEEF: Adds savory flavor; swap with ground turkey if preferred

ONION: Yellow or white onions both work

CELERY: Adds a mild, aromatic base

RED + GREEN PEPPERS: Use both for color and sweetness; substitute yellow or orange for red if needed

JALAPEÑO: Fresh is milder; pickled adds tang; adjust heat to taste

GARLIC: Fresh cloves for best flavor, or substitute garlic powder

DRIED OREGANO + THYME: Herbal background notes

GROUND CUMIN: Warm, earthy spice that defines the flavor

DICED TOMATOES: Use undrained canned tomatoes; sub one can with Rotel for extra heat

PINTO BEANS: Mild, creamy beans; substitute black beans or kidney beans

BLACK-EYED PEAS: Canned is easiest (drained); fresh or dried must be cooked first

BARBECUE SAUCE: Adds smoky-sweet depth and makes this soup unique

Step-by-Step: Spicy Black-Eyed Pea Soup with Ground Beef in an Instant Pot

Texas Black-Eyed Pea Soup--browning ground beef — **Brown the beef**

Texas Black-Eyed Pea Soup-frying onions and vegetables in Instant Pot — **Brown the beef**

Spicy Texas Black-Eyed Pea Soup with Ground Beef

By Paula Rhodes

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

5 from 6 votes

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Video

Prep time: 15

Cook time: 20

Total time: 35

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 (439 g) black-eyed peas, drained
2-3 cups (473-709) g) water (depending on how thick you like your soup)
¼ cup (71 g) barbecue sauce

Instructions

Brown Beef: Season 1/2 pound (226 g) ground beef with 1/2 teaspoon (½ teaspoon) salt and 1/2 teaspoon (½ teaspoon) ground pepper, then sauté in the Instant Pot on Sauté until browned.
Cook Vegetables: Push beef to the side if needed and add 1 tablespoon vegetable oil. Stir in 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 softened.
Add Garlic and Spices: Stir in 6 garlic cloves, minced, 1 teaspoon dried oregano, 1/2 teaspoon (½ teaspoon) dried thyme, and 2 teaspoons ground cumin; cook briefly until fragrant.
Add Tomatoes and Beans: Mix in 2 14½ ounce cans (822 g) diced tomatoes, undrained, 1 15½ ounce can (439 g) pinto beans, drained, and 1 15½ ounce can (439 g) black-eyed peas, drained, and 2-3 cups (473-709) g) water (depending on how thick you like your soup).
Finish with Barbecue Sauce: Stir in 1/4 cup (71 g) barbecue sauce until combined.
Pressure Cook: Seal the Instant Pot and cook on High Pressure for 10 minutes. Let pressure release naturally before opening. (See notes for making on the stove or in a slow cooker.
Serve: Ladle into bowls and garnish with sour cream, shredded cheese, or cilantro.

Notes

Stovetop Instructions: Sauté ground beef in a large pot over medium heat. Add onion, celery, and peppers; cook until softened. Stir in garlic, oregano, thyme, and cumin. Mix in tomatoes, beans, black-eyed peas, water, and barbecue sauce. Simmer gently for about 30 minutes, stirring occasionally, until flavors blend.

Slow Cooker Instructions: Sauté the ground beef on the stove or in your slow cooker, if it has a “saute” feature—season with salt and pepper. Add onion, celery, and peppers; continue cooking until softened. Stir in the garlic and spices, then continue simmering. Add meat and vegetables to the slow cooker. Mix in remaining ingredients. Set the cooker on LOW for 6-8 hours or HIGH for 2-3 hours.

Serving Suggestions: Top each bowl with sour cream, shredded cheese, or fresh cilantro. Serve alongside cornbread, saltines, or tortilla chips.

Equipment

Instant Pot

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Final Thoughts

Black-eyed peas may show up just once a year in some kitchens, but this soup has earned a spot in mine any time the weather turns cold. Whether you’re chasing tradition or just craving something hearty, the mix of beans, beef, and spice makes it a keeper. If you like this bowl, you’ll probably enjoy my Spicy 7-Can Soup too—another fast, filling favorite.