Chilly weather and long days have just met their match! Sausage, Black Eyed Pea, and Cabbage Soup is a flavorful, satisfying meal the whole family will love. Plus, this delicious, hands-off recipe is perfect for starting the New Year right!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 💭 Insider tips: things to know
- Marye's Tip o' the day
- 🥫 Leftover love: how to store and reheat cabbage, black eyed pea, and sausage soup
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with cabbage, black eyed pea, and sausage soup
- 🍽️ No waste: creative ways to repurpose leftovers
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Hearty and filling, this cabbage, black-eyed pea, and sausage soup requires less than 10 minutes of prep—the
slow cooker does the rest! - Warm up on a chilly day with a steamy bowl of soup alongside a slice of freshly baked cornbread—it’s a match made in heaven!
- Wait until the rest of the ingredients are done cooking before adding the black-eyed peas so they don’t turn to mush.
Garlicky kielbasa, tender cabbage, zingy Rotel tomatoes, peppers, and black-eyed peas create a flavorful soup I just can’t get enough of!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Though I prefer smoked pork sausage (kielbasa), you can also make this soup with smoked bratwurst, chicken, turkey, or vegan sausage.
- Make your own cajun seasoning mix with my easy copycat Tony Chachere’s Creole seasoning recipe! All you need are five basic ingredients—you can even make the chili powder yourself with dried ancho chili peppers.
- Black-eyed peas are a traditional Southern bean, but red kidney beans are tasty in this soup, too.
- Add a pound of diced red or Yukon gold potatoes to make this soup even more filling. You could also add corn for a pop of sweet flavor.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Chop the cabbage into bite-sized pieces and place in the
Add the smoked sausage pieces and Rotel tomatoes.
Add the chopped bell pepper, onion, garlic, and cajun seasoning. Stir.
Pour in stock and cook. Add black-eyed peas and cook for 30 minutes more.
💭 Insider tips: things to know
- You can sear the sausage and saute the onions and peppers on the stovetop before adding it to the crockpot to add a little color and extra flavor, but it’s not necessary.
- Drain and rinse the black-eyed peas to remove the excess juice and salt. You can use a strainer to do this quickly and easily.
- Don’t add the black-eyed peas at the beginning of the cooking time. Otherwise, they’ll overcook and become mushy.
Marye's Tip o' the day
If you have younger kids, I recommend chopping the sausage "coins" into half moons or even quarters, depending on their age. Slices (like in my photos) can be a choking hazard to little ones.
🥫 Leftover love: how to store and reheat cabbage, black eyed pea, and sausage soup
Wait until the soup cools before refrigerating it in an airtight container. It’ll last in the fridge for four to five days.
Sausage cabbage soup freezes really well, so you can keep leftovers much longer. Store it in a freezer-safe container and freeze for up to three months. Thaw frozen soup in the fridge before reheating.
Reheat leftover soup on the stovetop or in the microwave until hot.
Marye's Tip o' the day
If you have younger kids, I recommend chopping the sausage "coins" into half moons or even quarters, depending on their age. Slices (like in my photos) can be a choking hazard to little ones.
💭 Insider tips: things to know
- You can sear the sausage and saute the onions and peppers on the stovetop before adding it to the crockpot to add a little color and extra flavor, but it’s not necessary.
- Drain and rinse the black-eyed peas to remove the excess juice and salt. You can use a strainer to do this quickly and easily.
- Don’t add the black-eyed peas at the beginning of the cooking time. Otherwise, they’ll overcook and become mushy.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
I liked smoked kielbasa best. Its distinct garlic and carraway flavors are delicious! However, you can use smoked Bratwurst, chicken, turkey, or vegan sausage in this crockpot soup.
I use green cabbage because it’s easy to find at grocery stores, has a mild flavor that blends well with other ingredients, and holds its texture while simmering. Savoy and red cabbage work too, but red cabbage will leech its color into the broth.
Yep. You can make a vegetarian version of this soup with vegan smoked sausage and vegetable stock.
🤫 Marye's secret for zhuzhing it up -
Amp up the flavor with additional herbs and spices, like a bay leaf, smoked paprika, dried or fresh thyme, or caraway seeds.
zhuzh: verb. To make something more interesting or attractive
⏲️ Marye's time saving hacks -
Use a bag of frozen peppers and onions for quick prep. You can also use fresh, pre-diced onions and peppers from the produce section.
📚 More Southern comfort: related recipes you'll love
One way to stretch the grocery budget is to make a meatless meal here and there. I love this Weight Watchers cabbage soup because it makes a lot for very little money!
🍽️ Perfect pairings: what to serve with cabbage, black eyed pea, and sausage soup
A warm square of classic Buttermilk Cornbread is the perfect side dish for smoked sausage and cabbage soup! My recipe is made in the classic Southern style without sugar and is done in under 30 minutes.
Serve Cream Cheese Sausage Balls as a tasty Southern appetizer or side dish. Ready in just a half hour, they’re crispy on the outside and moist and tender on the inside.
Craving a decadent, wintery dessert? Try my Red Velvet Bundt Cake—it's tender and moist, and the luscious cream cheese frosting will make your mouth water! Plus, you can go from start to finish in just an hour.
🍽️ No waste: creative ways to repurpose leftovers
Give extras a new life! Combine leftover sausage, black-eyed pea, and cabbage soup with long-grain white rice.
Then, in a small bowl, make a cornstarch slurry from two tablespoons of the hot broth and two tablespoons of cornstarch. Whisk the slurry into the soup and add some heavy cream, a generous helping of freshly shredded Cheddar or Pepper-Jack, and frozen/thawed shrimp.
Let it simmer until the shrimp is opaque, and the soup is hot and melty. In just a few minutes, you'll have a creamy, cheesy chowder-style dish!
📞 Wrapping it up: the last word
Don't take a chance on your prosperity in the new year. This soup has all the ingredients for a great year ahead with black-eyed peas, cabbage, and smoked sausage (be sure to use pork if you want to be authentic!). Those are the traditional Southern ingredients to ensure money flows into your household throughout the year.
I love a sprinkle of hot pepper vinegar on my soup. Give it a try!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cabbage, Black Eyed Pea, and Sausage Soup
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 12 ounces smoked sausage
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- 1 pound cabbage, chopped
- 2 cloves garlic, chopped
- 2 teaspoons cajun seasoning
- 1 quart chicken stock
- 21 ounces Rotel tomatoes
- 30 ounces black eyed peas, drained and rinsed
Instructions
- Add all ingredients except black eyed peas to a slow cooker.
- Cook on low for 5 ½ hours.
- Add black eyed peas.
- Continue to cook for 30 more minutes.
Notes
-
- If you have younger kids, I recommend chopping the sausage "coins" into half moons or even quarters, depending on their age. Slices (like in my photos) can be a choking hazard to little ones.
-
- Don’t add the black-eyed peas at the beginning of the cooking time. Otherwise, they’ll overcook and become mushy.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Evie says
Hi Mary, love your site. Do you have a search engine on the site and if so how do I get to it?
I'm specifically looking for a Tuscan butter recipe. Thanks In advance.
Evie