Here’s a delicious recipe for New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens—a Southern classic believed to bring good luck for the year ahead!
Ingredients:
- 1 lb dried black-eyed peas (or 3-4 cups of cooked or canned black-eyed peas)
- 1 lb smoked sausage (like andouille or kielbasa), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 large bunch collard greens, washed, stems removed, and chopped
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 2 bay leaves
- Olive oil for sautéing
Instructions:
- Prep the black-eyed peas:
If you’re using dried black-eyed peas, rinse them thoroughly. If you have time, soak them overnight in water to reduce cooking time. If you’re using canned or pre-cooked peas, simply drain and rinse them. - Cook the sausage:
In a large soup pot, heat a bit of olive oil over medium heat. Add the sliced sausage and cook until browned and crispy. Remove the sausage from the pot and set aside. - Sauté the vegetables:
In the same pot, add a little more olive oil. Add the chopped onions, garlic, carrots, and celery. Cook for about 5-7 minutes, until the vegetables have softened. - Add the liquid and spices:
Pour in the chicken or vegetable broth and water. Add the smoked paprika, thyme, cayenne pepper (if using), bay leaves, and some salt and pepper to taste. Stir everything together. - Add the peas:
Add the dried black-eyed peas (if using dried) to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 45-60 minutes, or until the peas are tender. If you’re using pre-cooked peas, add them after 30 minutes of simmering. - Add the collard greens:
Stir in the chopped collard greens, and continue to simmer for another 10-15 minutes until the greens are tender. - Finish the soup:
Once everything is cooked through, return the sausage to the pot and stir. Taste the soup and adjust the seasoning with more salt and pepper if needed. - Serve:
Remove the bay leaves. Ladle the soup into bowls and serve hot with crusty bread or cornbread on the side.
Tips:
- For added flavor, consider adding a ham hock or smoked turkey wing along with the sausage.
- If you prefer a thicker soup, mash some of the black-eyed peas with a potato masher or blend a portion of the soup.
- For extra richness, finish with a splash of vinegar or a squeeze of lemon juice to brighten the flavor.
Enjoy your hearty, flavorful Black-Eyed Pea Soup with Sausage & Collard Greens as you ring in the New Year!
