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!
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Black-Eyed Pea Soup with Collard Greens and Sausage
Prep Time: 10 mins- Cook Time: 35 mins
- Total Time: 45 mins
Yield: 6 1x
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Pin RecipeIngredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- 1/2 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
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon 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 7-8 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.
Notes
Inspired by Eating Well
Here’s another easy recipe for Black-Eyed Pea and Sausage Stew with tomatoes, corn, onions and hot sausage that you might enjoy, too!
John says
December 26, 2015 at 6:35 pmGreat to make for New Year’s Day. Collards + black eyed peas = double prosperity!!! lol
★★★★★
Al G says
December 26, 2015 at 11:14 pmThis will be on my stove new years day! A new tradition.
★★★★★
Pamela DiCandia says
December 31, 2015 at 8:52 amThis is delicious ! Can’t wait to share this tomorrow with my family & friends. I did add some leftover diced ham from the holidays. Thanks Blonde Cook!
Amy @ The Blond Cook says
December 31, 2015 at 9:43 amHey Pamela! Thanks so much and I’m so glad you like it. Happy new year!
Betty A. says
January 2, 2016 at 7:40 amMade this on New Year’s Day and it was delicious! A great winter soup, very flavorful – will be a go-to in my recipe stash. Thanks so much for sharing and Happy New Year!
Amy @ The Blond Cook says
January 2, 2016 at 1:21 pmSo glad you enjoyed it, Betty! Happy New Year!
Felicia Haynes says
January 25, 2016 at 11:43 amMade this soup yesterday…absolutely delicious!
Amy @ The Blond Cook says
January 25, 2016 at 11:58 amThanks so much, Felicia! Glad you enjoyed it. 🙂
Ty says
November 29, 2016 at 12:29 pmOn the stove now with leftover collard greens from Thanksgiving. Looks and smells great, and of course I am sampling it as it simmers. YUMMY
Amy @ The Blond Cook says
November 30, 2016 at 10:22 amThanks so much, Ty… What a great idea for leftover collards! I hope you enjoyed it! 🙂
Jessica says
December 30, 2016 at 9:32 amHow long can this sit on the stovetop? Want to make sure it has enough flavor and stays hot until we’re ready to eat but doesn’t get mushy! Thanks
Amy @ The Blond Cook says
December 30, 2016 at 9:39 amHi, Jessica! You can definitely overcook collards to the point that they’re mushy, so I’d be careful about simmering this soup over the recommended time. I’ve always served it immediately (or re-heated leftovers the next day) so I can’t say for sure. I hope you enjoy it. Happy New Year!
Brett says
January 1, 2017 at 2:00 pmI plan to make this today! Have you ever made in the Instant Pot??
Amy @ The Blond Cook says
January 2, 2017 at 12:09 pmHi Brett! No I’ve never made this in an Instant Pot. Hope you enjoy it and Happy New Year! 🙂
Lee says
January 3, 2017 at 9:14 pmVery delicious I decided to add white potatoes towards the end.. Delish for an even more wholesome soup!
Amy @ The Blond Cook says
January 4, 2017 at 9:16 amThanks so much, Lee… Happy New Year!
Jen says
January 5, 2017 at 6:17 pmEasy to make and super delish! We just moved to the South, and I wanted to try my hand at preparing black eyed peas and collard greens. Your recipe inspired me! Yum!
Amy @ The Blond Cook says
January 6, 2017 at 6:33 amThanks so much, Jen… glad you enjoyed it. Happy New Year! 🙂
Patty Kasiewicz says
September 14, 2017 at 7:11 pmWe have to watch our carbs. How big would you say is a serving size. If you can please email me. Thank You. LOOKS SO GOOD.!!
Rebecca says
January 1, 2018 at 4:15 pmSo Hoppin John without the rice?
Then eat the leftovers the next morning over cornbread for Skipping Jane.
Janell says
January 1, 2018 at 7:09 pmOh my goodness!! So yummy. I used spinach instead of collard greens. Easy recipe to follow. No crazy ingredients. Highly recommend!
Amy @ The Blond Cook says
January 2, 2018 at 10:08 amSo glad you enjoyed it, Janell… thanks! Happy New Year! 🙂
Taylor says
January 9, 2018 at 5:33 pmI made this soup last night for my fiancé and I. We both loved it! I substituted smoked turkey sausage for the pork. It was flavorful, healthy, and delicious. It was his first experience with collard greens.
Amy @ The Blond Cook says
January 10, 2018 at 9:27 amThanks so very much, Taylor! So happy both of you enjoyed it… it’s one of my favorites as well. Happy New Year! 🙂
Patty Kasiewicz says
January 13, 2018 at 2:09 pmYummy is all my family says about this soup. We have cornbread or buttered Italian bread to serve with it. Thanks for sharing.
Marilyn DeShields says
December 30, 2018 at 11:40 pmThis soup is delicious! I’ve made it several times, with this being my second year making it to welcome the new year. Thanks for such an easy & delicious soup!
★★★★★
Amy @ The Blond Cook says
December 31, 2018 at 9:41 amThanks so much, Marilyn. So happy to hear you enjoyed it (again!). Happy New Year! 🙂
Sarah Wade says
January 8, 2019 at 3:40 pmHi Amy my sister in law in New York called me last weekend to tell me all about this recipe she had found on Facebook & how delicious the soup had turned out. She started describing it & I said that sounds like the Blond Cook’s recipe. She said that’s it! She was so surprised I knew you & I told her all about how you knew my mother & the tool box story lol. It’s great to know your recipes are being enjoyed all over the country! Happy New Year, Sarah
★★★★★
Amy @ The Blond Cook says
January 9, 2019 at 8:44 amThank you so much, Sarah! Wow it sure is small world… I’m so glad she enjoyed the soup. 🙂 Happy New Year!
Joanne says
January 13, 2019 at 10:37 amI truly enjoyed this meal. I used all of the listed ingredients, with the exception of greens choice, I substituted with kale and added some smoked turkey meat in addition to the sausage. 20 minutes later… Man oh man! A tradition was born. I paired a bowl with some hot butter jalapeño cheese cornbread. Thank you for this yummy meal!
★★★★★
Amy @ The Blond Cook says
January 14, 2019 at 8:53 amOh wow that sounds delicious, Joanne! Thanks so much and happy you enjoyed it! 🙂
Joanne says
January 13, 2019 at 10:45 amJust to add to my previous comment, I cooked every thing in my pressure cooker. The fastest NYE dinner ever! Thanks again.
Vera B. says
January 14, 2019 at 9:37 pmAbsolutely delish!! Easy to sub ingredients to make vegan. Use veggie broth and don’t add sausage. Go ahead and throw a handful of rice in, too – and definitely make a pan of cornbread. This is REAL comfort food! Thx, Amy!
★★★★★
Amy @ The Blond Cook says
January 15, 2019 at 9:27 amThanks, Vera! Rice sounds delicious in this soup… so happy you were able to easily make it vegan and loved it! 🙂
Jackie says
February 15, 2019 at 10:35 amMade this vegan style last night…….Excellent!
Vegetable broth in place of chicken broth
Used both Tofurkey Italian Sausage and Beyond Sausage Hot Italian in place of sausage
It was so flavorful! No salt or pepper needed.
We enjoyed it with a whole wheat baguette and also over rice.
This is my first experience with collard greens. Tasty! I will continue to find tasty recipes to make with them.
Thank you!
★★★★★
Amy @ The Blond Cook says
February 15, 2019 at 10:45 amSounds delicious Jackie – Thank you for sharing! I hope you find more delicious ways to enjoy collard greens… I love them! 🙂
Perry Cameron says
March 26, 2019 at 7:27 pmI love this recipe, I add a few of my own spices such as fermented pepper sauce, culantro, and ginger to make it my own.
★★★★★
Amy @ The Blond Cook says
March 27, 2019 at 12:34 pmThanks so much, Perry… that sounds delicious! So happy you loved the soup! 🙂