BrokeAss Gourmet

BrokeAss Gourmet

Black-Eyed Pea Stew

  • Prep Time 0:10
  • Cook Time 0:32
  • Estimated Cost $16.00

Can a soup be sexy? We think so. This soup combines delicious southern flavors (hot sauce, black-eyed peas) with nutty parmesan cheese and spinach. It’s literally a one-pot meal with vegetables, dairy and meat, which means fewer dishes to wash and more time to reap the rewards of your hard work. This recipe was adapted from the back of a bag of Safeway Black-Eyed Peas, and it was originally written by Bay Area cookbook author Marlene Sorosky Gray, who contributed to the cool (and cheap) Cooking Jewish cookbook. You can also reduce the price of the recipe a touch by using chicken Bouillon cubes (available at TJs in liquid form as well).


  • 1 tbsp olive oil Pantry
  • 1 chicken sausage, chopped $3
  • 1 white onion, chopped $1
  • 1 pkg frozen black eye peas $3
  • 3 cans chicken broth $3
  • 1 pkg (20 oz) frozen chopped/leaf spinach, thawed and drained $2
  • 1/4 cup parmesan cheese, grated $4
  • hot sauce to taste Pantry
  • salt and pepper to taste Pantry

Recipe Serves 6-8


  1. In medium soup pot, heat oil over moderate heat. Saute sausage, onions stirring often until they begin to brown, about 10 mins
  2. Stir in blackeye peas and chicken broth, bring to a boil. Reduce heat to medium-low, and simmer uncovered for 30 mins or until peas are tender
  3. Stir in spinach and cook for 2 mins
  4. Add cheese, hot sauce, salt, pepper and taste

Category: Meals

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What They're Saying

Michelle @ What Does Your Body Good?, on Feb 9, 08:17 AM, wrote:

I like to take leftover soup and spoon it over brown rice. It’s a cheap way to extend leftovers and make the second meal a bit different than the first.

Paige Orloff, on Feb 10, 06:10 AM, wrote:

I love black eyed pea soup, and this one looks great. Ditto what Michelle said about soup over grain, though I’ll often use kasha or quinoa for some variety.

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