Name: Black-Eyed Pea Soup with Sausage & Collard Greens
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 1 cup dried black-eyed peas, soaked overnight and drained (or 2 cups canned, drained and rinsed); 1 tablespoon olive oil; 1 pound smoked sausage, sliced (such as Andouille or kielbasa); 1 onion, chopped; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 2 cups water; 1 teaspoon smoked paprika; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 1 bunch collard greens, stems removed and leaves chopped; 1 bay leaf; Juice of half a lemon (optional, for brightness)

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This hearty and comforting Black-Eyed Pea Soup with Sausage & Collard Greens is a Southern-inspired classic that combines smoky sausage, tender collard greens, and nutrient-packed black-eyed peas. Whether it’s a chilly day or you’re simply craving a wholesome, protein-rich meal, this soup will hit the spot every time.

Black-Eyed Pea Soup with Sausage & Collard Greens

Ingredients

1 cup dried black-eyed peas, soaked overnight and drained (or 2 cups canned, drained and rinsed)

1 tablespoon olive oil

3 cloves garlic, minced

1 pound smoked sausage, sliced (such as Andouille or kielbasa)

1 onion, chopped

4 cups chicken or vegetable broth

2 cups water

1 teaspoon smoked paprika

½ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

1 bunch collard greens, stems removed and leaves chopped

1 bay leaf

Juice of half a lemon (optional, for brightness)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

If using dried black-eyed peas, rinse and soak them overnight, then drain. If using canned peas, rinse and drain them well.

In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.

In the same pot, add the chopped onion and garlic, sautéing for 3-4 minutes until they become translucent and fragrant.

Add the soaked black-eyed peas (or canned peas), chicken broth, water, smoked paprika, bay leaf, and crushed red pepper flakes if using. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 45 minutes if using dried peas, or 20 minutes if using canned peas, until the peas are tender.

Add the chopped collard greens and browned sausage back into the pot. Simmer uncovered for an additional 10-15 minutes, until the greens are tender and the flavors have melded together.

Season with salt and black pepper to taste. If you prefer a fresh, tangy flavor, stir in the lemon juice before serving.

Don’t forget to remove the bay leaf before serving.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Variations

Vegetarian Version: For a vegetarian version, skip the sausage and use vegetable broth. You can add other smoky-flavored ingredients, such as smoked paprika or liquid smoke, to mimic the sausage's depth.

Spicy Option: If you like a bit more heat, increase the crushed red pepper flakes or add a diced jalapeño when sautéing the onions and garlic.

Greens Swap: If collard greens aren’t available, you can use kale or spinach as a substitute. Just make sure to adjust the cooking time for the greens you use.

Storage/Reheating

Storage: This soup stores well in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits, making it even better the next day!

Freezing: If you have leftovers, you can freeze the soup for up to 3 months. Just be sure to cool it completely before transferring it to a freezer-safe container.

Reheating: To reheat, simply warm it on the stove over low heat until heated through. You can add a splash of broth or water if it has thickened too much.

FAQs

How can I make this soup spicier?

If you enjoy more heat, you can add extra crushed red pepper flakes or a diced jalapeño when cooking the onions and garlic. For a smoky heat, consider adding a bit of chipotle powder or smoked paprika.

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day, so it's a great make-ahead meal. Store it in an airtight container in the fridge for up to 3 days.

What can I substitute for collard greens?

If you can’t find collard greens, you can use kale or spinach as a substitute. Collard greens have a sturdy texture, so kale is probably the closest replacement.

Can I use canned black-eyed peas instead of dried?

Yes, canned black-eyed peas can be used instead of dried peas. They’ll cook much faster – about 20 minutes instead of 45 minutes.

Can I use a different type of sausage?

Absolutely! Andouille sausage is commonly used, but kielbasa or any smoked sausage would work perfectly well. You could even use a turkey sausage if you prefer a lighter version.

Conclusion

This Black-Eyed Pea Soup with Sausage & Collard Greens is a perfect blend of flavors and textures, making it a comforting dish for any time of the year. It's packed with protein, nutrients, and smoky goodness, and it's incredibly easy to prepare. Whether you're preparing it for a cozy dinner or meal prepping for the week, this Southern classic will quickly become a favorite in your recipe rotation.

Recipe:

Black-Eyed Pea Soup with Sausage & Collard Greens

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 6 servings
Diet: Low Fat

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Description

This hearty and comforting Black-Eyed Pea Soup combines smoky sausage, tender collard greens, and nutrient-packed black-eyed peas. It's a wholesome, protein-rich meal perfect for chilly days or whenever you want something satisfying and nourishing.

Instructions

If using dried black-eyed peas, rinse and soak them overnight, then drain. If using canned peas, rinse and drain them well.
In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.
In the same pot, add the chopped onion and garlic, sautéing for 3-4 minutes until they become translucent and fragrant.
Add the soaked black-eyed peas (or canned peas), chicken broth, water, smoked paprika, bay leaf, and crushed red pepper flakes if using. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 45 minutes if using dried peas, or 20 minutes if using canned peas, until the peas are tender.
Add the chopped collard greens and browned sausage back into the pot. Simmer uncovered for an additional 10-15 minutes, until the greens are tender and the flavors have melded together.
Season with salt and black pepper to taste. If you prefer a fresh, tangy flavor, stir in the lemon juice before serving.
Remove the bay leaf before serving.