New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens

New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens is a flavorful, hearty dish that has become a beloved tradition in many households, especially around the New Year. My family recently tried this recipe, and it quickly became a favorite. The smoky, savory flavor from the sausage, the earthy collard greens, and the tender black-eyed peas come together to create a dish that is both comforting and satisfying. The balance of flavors and the nourishing ingredients make it not only a perfect dish for starting the year right but also one that can be enjoyed throughout the colder months. Each spoonful is a celebration of tradition, good health, and warmth. We couldn’t get enough, and it was so easy to make, even for a busy New Year’s Day. Whether you’re hosting a gathering or preparing a simple family meal, this soup delivers on all fronts.

Why You’ll Love New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens

This Black-Eyed Pea Soup with Sausage & Collard Greens is a classic Southern dish that’s not only flavorful but also packed with nutrients. There are several reasons why you’ll fall in love with this recipe:

• Hearty and Comforting: The combination of black-eyed peas, sausage, and collard greens creates a rich and filling soup that’s perfect for colder months and celebratory occasions.
• Rich in Tradition: Eating black-eyed peas on New Year’s Day is a time-honored tradition that symbolizes good luck and prosperity for the year ahead.
• Packed with Flavor: The smoky sausage, savory herbs, and hearty greens infuse the soup with layers of flavor, making each bite satisfying.
• Customizable: This recipe is versatile—you can swap the type of sausage, add extra vegetables, or make it vegetarian by leaving out the sausage altogether.
• Easy to Make: Despite the long list of ingredients, this soup is easy to prepare, and it simmers to perfection with minimal hands-on time.

Ingredients

To make this delicious New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens, you’ll need the following ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 1 lb smoked sausage (such as Andouille or Kielbasa), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 4 cups water
• 2 cups collard greens, chopped
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• 1 tsp red pepper flakes (optional, for heat)
• 1 tbsp apple cider vinegar (optional, for brightness)

Instructions

1. Prepare the black-eyed peas: If you haven’t already, soak the black-eyed peas overnight in water. Drain and rinse them before using.
2. Cook the sausage: Heat the olive oil in a large soup pot over medium heat. Add the sliced sausage and cook until it’s browned on both sides, about 5-7 minutes. Once browned, remove the sausage from the pot and set it aside.
3. Sauté the vegetables: In the same pot, add the chopped onion, celery, and carrots. Sauté until the vegetables are softened, about 5-6 minutes. Add the garlic and cook for an additional 1 minute, until fragrant.
4. Simmer the soup: Return the sausage to the pot. Add the soaked and drained black-eyed peas, chicken broth, water, smoked paprika, thyme, and bay leaf. Stir to combine.
5. Cook the soup: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 1 hour, or until the peas are tender.
6. Add the collard greens: Add the chopped collard greens to the pot and continue to simmer for another 15-20 minutes, or until the greens are tender.
7. Season the soup: Season with salt and pepper to taste. If you like a little more heat, add red pepper flakes. For an extra layer of flavor, stir in a tablespoon of apple cider vinegar just before serving.
8. Serve: Ladle the soup into bowls and enjoy!

Nutrition Facts
(Per Serving)

• Servings: 6
• Calories: 380
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 800mg
• Total Carbohydrates: 37g
• Dietary Fiber: 10g
• Sugars: 5g
• Protein: 20g
• Vitamin A: 90% of the daily value
• Vitamin C: 50% of the daily value
• Calcium: 10% of the daily value
• Iron: 15% of the daily value

Preparation Time

• Total time: 2 hours
• Active time: 20 minutes
• Cook time: 1 hour 40 minutes

How to Serve

• As a main dish: Serve the soup as a hearty, satisfying meal on its own.
• With crusty bread: Pair the soup with slices of toasted crusty bread or cornbread for an extra indulgence.
• Topped with hot sauce: Add a few dashes of your favorite hot sauce for an extra kick.
• With a side salad: Serve alongside a fresh green salad to balance the richness of the soup.
• Garnished with fresh herbs: Add a sprinkle of fresh parsley or cilantro on top for added freshness.

Additional Tips

1. Soaking the peas: Be sure to soak the black-eyed peas overnight. This reduces the cooking time and helps them cook more evenly.
2. Sausage substitutions: You can substitute the smoked sausage with turkey sausage, chicken sausage, or even plant-based sausage for a lighter or vegetarian version.
3. Make it spicy: If you like a bit of heat, add more red pepper flakes or some diced jalapeño peppers.
4. Freeze leftovers: This soup freezes well. Store any leftovers in an airtight container for up to 3 months.
5. Vegetarian version: Omit the sausage, and use vegetable broth instead of chicken broth for a fully vegetarian meal.

FAQ Section

1. Can I use canned black-eyed peas? Yes, you can use canned peas to save time. Just drain and rinse them before adding them to the soup. Reduce the cooking time by about 20-30 minutes.
2. Can I make this soup in a slow cooker? Absolutely! Brown the sausage and sauté the vegetables before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
3. How long will leftovers last? Leftovers can be stored in the refrigerator for up to 3-4 days.
4. Can I use other greens instead of collard greens? Yes, you can substitute collard greens with kale, spinach, or mustard greens for a different flavor.
5. Can I make this soup spicier? Yes! Add more red pepper flakes, hot sauce, or diced fresh chili peppers to suit your spice preference.
6. Can I use fresh black-eyed peas instead of dried? Yes, but fresh peas will cook much faster. Use them in place of dried peas and reduce the cooking time.
7. Is this soup gluten-free? Yes, as long as you ensure the sausage and broth are gluten-free, this soup is naturally gluten-free.
8. How can I make this soup vegetarian? Omit the sausage and use vegetable broth instead of chicken broth to make it vegetarian.
9. Can I add other vegetables to the soup? Yes, you can add vegetables like potatoes, bell peppers, or parsnips for added texture and flavor.
10. Can I use a pressure cooker for this recipe? Yes, you can cook the soup in a pressure cooker. Reduce the cooking time to about 30 minutes for perfectly cooked peas and tender greens.

Conclusion

New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens is more than just a comforting meal—it’s a dish filled with tradition and rich flavors. Whether you’re preparing it for New Year’s Day or any chilly evening, this soup brings together the best of Southern comfort food with a wholesome, nutritious twist. With smoky sausage, tender peas, and hearty greens, each bowl is a delicious reminder of how food can bring people together. This recipe is not only easy to prepare, but it’s also packed with flavor, making it a meal your family will enjoy for years to come.

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