Can I use canned black-eyed peas instead of dried ones?

Yes! If using canned peas, reduce the cooking time to prevent them from becoming mushy.

Can I freeze Black-Eyed Pea Soup?

Absolutely. Store leftovers in airtight containers for up to three months.

Can I make this recipe vegetarian?

Sure! Omit the sausage and use vegetable broth instead of chicken stock.

How can I thicken the soup?

Mash some of the peas or add a cornstarch slurry for a thicker consistency.

Is this soup gluten-free?

Yes, as long as your sausage and stock are gluten-free.

Black-Eyed Pea Soup with Sausage & Collard Greens

Name: Black-Eyed Pea Soup with Sausage & Collard Greens
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Cuisine: Southern
Ingredients: 1 lb dried black-eyed peas, soaked for a few hours; 4 bunches collard greens, washed, ends trimmed, and roughly chopped; 2 lbs pork sausage links (cooked in a skillet, then sliced); 2 small cartons chicken stock; 1 1/2 teaspoons minced garlic; 1 large can Rotel tomatoes; 3 tablespoons apple cider vinegar; 1 tablespoon tomato paste; 1 tablespoon or less sugar (to balance bitterness); 1 1/2 cups water (adjust as needed); Salt and pepper to taste; Hot sauce (optional, for added heat)

Ingredients

Scale

1 lb dried black-eyed peas, soaked for a few hours
4 bunches collard greens, washed, ends trimmed, and roughly chopped
2 lbs pork sausage links (cooked in a skillet, then sliced)
2 small cartons chicken stock
1 1/2 teaspoons minced garlic
1 large can Rotel tomatoes
3 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon or less sugar (to balance bitterness)
1 1/2 cups water (adjust as needed)
Salt and pepper to taste
Hot sauce (optional, for added heat)

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Instructions

Prepare the Peas: Start by soaking the black-eyed peas for a few hours. Drain and rinse them well.
Cook the Sausage: In a skillet over medium heat, brown the pork sausage until fully cooked. Slice it into bite-sized pieces and set it aside
Combine Ingredients in Crockpot: Add the soaked peas, cooked sausage, collard greens, chicken stock, garlic, Rotel tomatoes, apple cider vinegar, tomato paste, and sugar into a large crockpot.
Add Water: Pour in about 1 1/2 cups of water, adjusting as needed during cooking.
Season: Stir everything together and add salt, pepper, and a splash of hot sauce if you’re feeling adventurous.
Slow Cook: Set your crockpot to low and let the soup simmer for at least 10 hours. Stir occasionally and taste-test along the way.
Final Touches: Just before serving, adjust the seasoning if necessary. A splash of vinegar or a pinch of salt can work wonders.
Serve: Ladle the soup into bowls and serve hot with a slice of cornbread. Trust us, the cornbread is non-negotiable.

Notes

Soak the Peas: Don’t skip soaking the black-eyed peas. It reduces cooking time and ensures a creamy texture.
Sausage Variety: While pork sausage is traditional, feel free to experiment with turkey sausage or even chorizo for a spicier twist.
Adjusting Spice: Hot sauce is optional, but a little goes a long way. Add it gradually and taste as you go.
Storing Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing Tip: Freeze in individual portions for an easy grab-and-reheat meal.

Author: Elina
Prep Time: 20 minutes
Cook Time: 10 hours (slow cooker)
Category: Soup
Method: Slow Cooker
Cuisine: Southern, American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 350kcal
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 20g
Cholesterol: 40mg