Black-eye Pea Soup

Black-eye Pea Soup

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Shelia Rudick


I was served this dish in college years ago. After searching for it a long time, I found this recipe!


★★★★★ 1 vote

4-1/2 quarts
10 Min
1 Hr


  • 2 lb
  • 1/2 c
    bell pepper, chopped
  • 1/2 c
  • 1/2 c
  • 2 qt
  • 1 c
    onion, chopped
  • 1 c
    celery, chopped
  • 28 oz
    diced, stewed tomatoes
  • 16 oz
    package frozen black-eye peas
  • 1 Tbsp
  • 1/2 tsp
  • 2 Tbsp
    beef bouillon granules (or 1 cube)
  • 1/2 tsp

How to Make Black-eye Pea Soup


  1. Cook beef and green pepper; drain
  2. Melt butter in Dutch oven. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add water and cook, stirring until it bubbles.
  3. Stir in beef mixture and remaining ingredients. Bring to a boil. Cover and simmer 45 minutes to 1 hour. Serve hot over cornbread.

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About Black-eye Pea Soup

Course/Dish: Beef Soups

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