Merry Christmas, friends! I hope your day is filled with love, laughter and delicious food with your loved ones. Today I’m sharing an easy (and delicious!) recipe perfect for New Year’s Day: Black-Eyed Pea Soup with Collard Greens and Sausage.
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This soup is full of all the good stuff that’s perfect for New Year’s Day: Black-eyed peas, collards, smoked sausage, vegetables and seasonings. It would be perfect with cornbread, French bread or even a grilled cheese sandwich… and it’s even better reheated the next day!
Growing up in the south, it’s totally unacceptable NOT to have collards and black-eyed peas on New Year’s. My mama even puts a silver dollar in her pot of collards while they cook, because apparently it brings good luck and fortune to do so. I guess I could have put one in this pot of soup??? 🙂
I have to be honest and admit I was a little skeptical about putting collards in a tomato-based soup. After eating it, I don’t understand WHY because it was insanely delicious. I had a few of my deep-rooted southern friends come over the night I made it that loved it too. They had never tasted anything like it and asked for to-go bowls to take home with them, so I know you won’t go wrong by making this recipe on New Year’s Day.
May 2016 bring you much happiness, love and prosperity. Merry Christmas!
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- ½ cup sliced celery
- 1 tablespoon fresh minced garlic
- 1 (14-ounce) package smoked sausage, sliced
- 1 teaspoon thyme leaves
- 4 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 6 cups tightly packed chopped collard greens, tough stems removed
- 1 (15.5-ounce) can black-eyed peas, drained and rinsed
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- In a dutch oven or large soup pot, heat oil over medium heat. Add sausage slices, onions, carrots and celery and cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine.
- Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender. Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
Here’s another easy recipe for Black-Eyed Pea and Sausage Stew with tomatoes, corn, onions and hot sausage that you might enjoy, too!