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.
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 the new year bring you much happiness, love and prosperity. Merry Christmas!
More Black-Eyed Pea Recipes You’ll Love
- Instant Pot Black-Eyed Peas and Ham
- Black-Eyed Pea and Sausage Stew
- Black-Eyed Pea Soup with Sausage and Spinach
- Black-Eyed Pea Salsa
Black-Eyed Pea Soup with Collard Greens and Sausage
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 1x
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- 1/2 cup sliced celery
- 1 tablespoon minced fresh garlic
- 1 (14 ounce) package smoked sausage, sliced
- 1 teaspoon dried 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
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- 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 to 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 to 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.
- Category: Soup
- Method: Boil
- Cuisine: American
Keywords: black-eyed pea soup with collard greens and sausage
Inspired by Eating Well
Kylie says
Delicious recipe! I wasn’t sure how all the flavors would taste together, but wow what yumminess. You can’t beat this recipe with a batch of cornbread on a cold winter night. Adding this one to my soup rotation!
Amy says
Thank you Kylie! This is one of my favorite comfort food soups and I’m so glad you enjoyed it, too!
Penny Matthews says
I did not have canned black eyed peas so I cooked a cup of dried black eyed peas in the chicken broth along with the celery, carrots, onion, and garlic. I used a large can of diced tomatoes and a large can of seasoned collards (collards from the grocery store are not good and it is not collard season)
★★★★★
Marianne LaBatto says
Fantastic soup. I used Field Roast smoked apple sage sausage and vegetable broth and it was super delicious. This recipe is a keeper.
★★★★★