New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens
Celebrate the New Year with this hearty and flavorful Black-Eyed Pea Soup, filled with savory sausage, tender collard greens, and a burst of spice from Rotel tomatoes. A perfect comfort meal that’s rich in tradition!
- Prep Time: 15 minutes
- Cook Time: 10 hours (slow cooker)
- Total Time: 10 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Southern
- Diet: Vegetarian
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)
Instructions
- Prepare the Peas: Soak the black-eyed peas for a few hours. Drain and rinse before cooking.
- Cook the Sausage: In a skillet over medium heat, cook the pork sausage until browned. Slice into bite-sized pieces and set aside.
- Assemble in Crockpot: In a large crockpot, combine the soaked peas, cooked sausage, collard greens, chicken stock, minced garlic, Rotel tomatoes, apple cider vinegar, tomato paste, and sugar.
- Add Water: Pour in approximately 1 1/2 cups of water. Adjust if needed after cooking for a few hours.
- Season: Stir everything together. Add salt, pepper, and a dash of hot sauce if desired.
- Cook Low and Slow: Set your crockpot to low and cook for at least 10 hours or overnight. Stir occasionally and taste to adjust seasoning.
- Finish and Serve: Just before serving, add additional salt, pepper, or a splash of vinegar if needed. Serve hot with cornbread for the ultimate comfort meal.
Notes
- You can substitute the sausage with a leaner protein or omit it for a vegetarian version.
- For a thicker soup, blend a portion of the soup and return it to the pot.
- Add a splash more vinegar at the end if you prefer a tangy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 370 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 50mg