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
- Total Time: 45 mins
- Yield: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- ½ 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
- ¼ teaspoon salt (or to taste)
- ¼ 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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Boil
- Cuisine: American
Inspired by Eating Well
Brenda
Loved it! I cooked down and added a ham bone and smoked turkey leg in my broth just because I had it leftover from Christmas. So easy and so good! Shared it with neighbors and they loved it as well. Served it with cornbread. Thanks for sharing!
Eryn
This soup was amazing for New Year’s Day. My first time doing it and wow, it’ll be a staple from now on. I opted not to add the tomatoes and it was still a winner.
Erin
This has become our New Year’s Day traditional meal every year. With some cornbread on the side. So good! Thank you
Thank you so much, Erin! I’m so glad you and your family have enjoyed it over the years. Happy New Year!
Fellow cook
I really don’t want to post publicly, just wanted to share a tip because I’m about to try your recipe. Try browning your sliced sausage in the oil, removing it, and then following the recipe. After the black-eyed peas have cooked for 5 min, shut off the heat, gently stir in the browned sausage including any oil left in the bowl, and then let it all sit uncovered for however long you’d like and then eat. The sausage retains more of the flavor but also provided plenty in the oil. When I was a kid, my neighbor told me to make soup early in the day so it had time to completely cool before reheating it for dinner. Doing that allows everything to flavor through like it was made yesterday but fresher. Thanks for the recipe. We’re even! Dinner time!
Sylvia
I made this in the Instant Pot and it turned out great. This is super tasty!
Thank you, Sylvia – I’m so glad you enjoyed it!
Donna
Very good soup for a cold winter night!
Jane
Can the leftovers be frozen?
Sandi
This was really good. I added extras to it though. I had to use frozen collards (grocery was out of fresh). added some fresh spinach, a can of rotel, 5 strips of bacon (cooked the veggies in some of the grease), and about a teaspoon of Tony’s. I think this might be my new New Year’s Day dish! Maybe next time I’ll add some potatoes.
Anna
This soup is delicious! My whole family loves it – even the ones who don’t like collard greens. This was the second New Year’s Day I’ve made it and will continue be a tradition for us!
Kristi
Only thing I would change is to use 2 cans of black eyed peas. I used the one with jalapeño in it!
Betty williams
Making this now and can’t wait to taste it. Making cornbread to go with it. Smells so good. Thanks for posting the recipe.
Norma Jett
This was a great New Year meal! Served it with rice and cornbread.
Kate Settles
I’m going to try this with dried black eyed peas. Can anyone give me pointers? Figured I’d add them when adding stock and collards, but is a lb bag too much to add? I may add additional stock because of all the beans soaking it up. Using andoulle sausage for extra heat.
David Lomax
I would cook the peas separately and then add to the soup.
Amber
I cooked mine before and added after
Kelly
Looks amazing! Any way to cook in a slow cooker? Maybe on low?
Hi Kelly, I’ve never prepared this in a slow cooker so I can’t give any advice on how it would turn out. I’d love to know how it turns out if you try it!