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.

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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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.

Notes

For a vegetarian version, skip the sausage and use vegetable broth. You can add smoked paprika or liquid smoke for a smoky flavor.

To make the soup spicier, add more crushed red pepper flakes or a diced jalapeño when sautéing the onions and garlic.

If collard greens aren't available, substitute with kale or spinach. Adjust cooking times accordingly.

This soup stores well in the fridge for up to 3 days and tastes even better the next day.

You can freeze leftovers for up to 3 months. Make sure it cools completely before storing in a freezer-safe container.

To reheat, warm it over low heat and add a splash of broth or water if needed.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 20g
Cholesterol: 35mg