Black Eyed Pea and Mexican Chorizo Soup

Warm up with a hearty bowl of Black Eyed Pea and Mexican Chorizo Soup—a bold and flavorful dish that combines smoky spices, tender black-eyed peas, and the rich, savory kick of Mexican chorizo. Perfectly seasoned with smoked paprika, ground cumin, and oregano, this soup offers a comforting depth of flavor, balanced by the brightness of fire-roasted tomatoes and a fresh cilantro garnish. Packed with wholesome vegetables like carrots, celery, and onion, and simmered in a rich broth, this one-pot wonder is both satisfying and easy to prepare. Ideal for meal prepping or cozy family dinners, a squeeze of zesty lime adds the perfect finishing touch. Whether you’re seeking a protein-packed, gluten-free option or a rustic twist on classic comfort food, this soup is sure to impress!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup dried black-eyed peas
• 12 ounces Mexican chorizo (ground or sausage, casing removed)
• 1 medium onion, diced
• 2 medium carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 14.5-ounce can canned fire-roasted diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

Rinse and sort the dried black-eyed peas, removing any debris or damaged peas. Place them in a large bowl, cover with water, and soak for at least 6-8 hours or overnight. Drain and set aside.

Step 2

Heat a large soup pot or Dutch oven over medium heat. Add the Mexican chorizo and cook until browned and fully cooked, about 5-7 minutes. Break it into smaller pieces as it cooks. Remove the cooked chorizo from the pot and set aside, leaving the rendered fat in the pot.

Step 3

In the same pot, add the diced onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.

Step 4

Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute until fragrant.

Step 5

Pour in the chicken or vegetable broth, fire-roasted diced tomatoes, and add the drained black-eyed peas. Stir to combine.

Step 6

Add the bay leaf, cooked chorizo, salt, and black pepper. Bring the soup to a boil over high heat, then reduce the heat to low and cover with a lid. Simmer for 45-50 minutes or until the black-eyed peas are tender.

Step 7

Taste the soup and adjust the seasoning with more salt or pepper, if needed. Remove and discard the bay leaf before serving.

Step 8

Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a zesty kick.

Nutrition Facts

Serving size	(2439.8g)

Amount per serving	% Daily Value*
Calories	2108.8

Total Fat 153.7g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 5.2g
Cholesterol 255.1mg	0%
Sodium 11295.6mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 21.9g	0%
Total Sugars 24.5g
Protein 95.7g	0%

Vitamin D 0IU	0%
Calcium 381.1mg	0%
Iron 14.1mg	0%
Potassium 2962.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 18.2%

Carbs: 15.9%