Spicy Texas Black-Eyed Pea Soup with Ground Beef

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

6 servings

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

½ pound (226 g) ground beef
½ teaspoon (½ teaspoon) salt
½ teaspoon (½ teaspoon) ground pepper
1 tablespoon (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 (6) garlic cloves, minced
1 teaspoon (1 teaspoon) dried oregano
½ teaspoon (½ teaspoon) dried thyme
2 teaspoons (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 ground beef with 1/2 teaspoon salt and 1/2 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 onion, diced, 1 cup celery, diced, 1 cup red pepper, chopped, 1 cup green pepper, chopped, and 1 medium 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 dried thyme, and 2 teaspoons ground cumin; cook briefly until fragrant.
Add Tomatoes and Beans: Mix in 2 14½ ounce cans diced tomatoes, undrained, 1 15½ ounce can pinto beans, drained, and 1 15½ ounce can black-eyed peas, drained, and 2-3 cups water (depending on how thick you like your soup).
Finish with Barbecue Sauce: Stir in 1/4 cup 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.

Nutritional Information