Lucky New Year’s Soup: Black-Eyed Peas with Savory Sausage Recipe

Southern kitchens buzz with excitement over a hearty black-eyed pea soup that promises warmth and tradition.

Culinary memories dance through this classic dish, blending smoky sausage with tender collard greens.

Winter’s chill melts away with each spoonful of rich, comforting flavors.

Generations have cherished this recipe as a symbol of good luck and prosperity.

Humble ingredients combine to create something truly magical on your plate.

Local butchers and farm-fresh produce turn simple components into a celebration of southern cooking.

Reasons to Celebrate New Year’s Black-Eyed Pea Soup

• Boost Nutritional Power: Packed with protein from sausage and black-eyed peas, this soup delivers a hearty, wholesome meal that fuels your body with essential nutrients.
• Simplify Cooking Process: Crockpot method means minimal hands-on time, allowing you to prep ingredients quickly and let the slow cooker do the heavy lifting.
• Celebrate Cultural Tradition: Embrace the Southern New Year's tradition of black-eyed peas, believed to bring good luck and prosperity, making this recipe more than just a meal.
• Customize with Ease: Flexible recipe lets you adjust spice levels, swap ingredients, and create a personalized version that suits your taste preferences perfectly.

Ingredients You’ll Need for Sausage Collard Greens Soup

• Pork Sausage: A hearty and flavorful meat that adds richness to the soup.
• Black-Eyed Peas: A traditional New Year's legume that provides protein and good luck.
• Chicken Stock: A savory liquid base that enhances the overall depth of flavor.

• Collard Greens: A Southern classic that brings nutrition and a slightly bitter green element to the soup.
• Garlic: A aromatic ingredient that provides a robust and pungent flavor profile.
• Rotel Tomatoes: A zesty canned tomato product that adds a hint of spice and moisture.

• Apple Cider Vinegar: A tangy liquid that brightens the soup's overall taste.
• Tomato Paste: A concentrated tomato product that deepens the soup's color and flavor.
• Salt, Pepper: Essential seasonings that balance and elevate the soup's taste.
• Sugar: A subtle sweetener that rounds out the flavors.
• Hot Sauce: An optional spicy condiment for those who enjoy extra heat.
• Water: A necessary liquid to achieve the desired soup consistency.

How to Make a Flavorful Black-Eyed Pea Soup with Sausage

Step 1: Soak Black-Eyed Peas

Rinse the black-eyed peas thoroughly and place them in a large bowl. Cover with cool water and let them soak for 4-6 hours.

This helps soften the peas and reduce cooking time. After soaking, drain and rinse the peas again.

Step 2: Brown the Sausage

Heat a skillet over medium-high heat. Add the pork sausage and cook until it develops a beautiful golden-brown crust.

Break the sausage into bite-sized chunks as it cooks. Once browned, transfer the sausage to a plate lined with paper towels to drain excess grease.

Step 3: Prepare Crockpot Base

• Soaked black-eyed peas
• Browned sausage
• Chopped collard greens
• Chicken stock
• Minced garlic
• Rotel tomatoes
• Apple cider vinegar
• Tomato paste
• Sugar

Step 4: Add Liquid and Seasonings

Pour in water to help create a soupy consistency.

• Salt
• Black pepper
• Hot sauce (optional)

Stir everything together to combine all the ingredients evenly.

Step 5: Slow Cook to Perfection

Cover the crockpot and set it to low heat.

Let the soup simmer for 10-12 hours, allowing all the flavors to meld together beautifully. Stir occasionally and taste, adjusting seasonings as needed.

Step 6: Final Touch and Serve

Just before serving, do a quick taste test. Add a final splash of vinegar or extra seasoning if desired.

Ladle the steaming soup into bowls and serve alongside warm, buttery cornbread for a comforting meal that celebrates New Year’s tradition.

Tips for Bringing Out the Best in Your Soup

• Soak black-eyed peas thoroughly to reduce cooking time and improve digestibility.
• Brown sausage well to enhance the depth of flavor and create a rich, caramelized base for the soup.
• Chop collard greens finely to distribute nutrients evenly and ensure tender texture throughout the dish.
• Adjust liquid levels during slow cooking to prevent dryness and maintain perfect soup consistency.
• Taste and season gradually, allowing flavors to develop and meld together during the long, slow cooking process.

Different Takes on New Year’s Black-Eyed Pea Soup Recipe

• Vegetarian Hearty Swap: Replace sausage with plant-based chorizo or smoked tempeh, keeping the same spicy flavor profile while offering a meat-free alternative.
• Spicy Southwest Version: Add diced green chiles, swap Rotel for fire-roasted tomatoes, and include cumin for a southwestern-style soup with deeper heat.
• Gluten-Free Protein Boost: Use gluten-free sausage, confirm chicken stock is certified gluten-free, and add quinoa for extra protein and nutritional value.
• Low-Sodium Health Option: Select low-sodium chicken stock, omit added salt, and enhance flavor with fresh herbs like thyme and rosemary instead of salt-based seasonings.

Ideal Side Dishes to Pair with Black-Eyed Pea Soup

• Pair with Crisp Sauvignon Blanc: Bright, zesty white wine cuts through the soup's richness, complementing the savory sausage and earthy collard greens with its refreshing acidity.
• Serve with Buttermilk Cornbread: Soft, slightly sweet cornbread provides the perfect textural contrast and soaks up the flavorful broth, creating a hearty Southern-style accompaniment.
• Enhance with Pickled Jalapeños: Tangy, spicy pickled peppers add a bright kick that elevates the soup's depth, bringing a zingy counterpoint to the rich, slow-cooked flavors.
• Complement with Craft Amber Ale: Malty, smooth beer with caramel undertones matches the soup's robust character, creating a warming and satisfying meal experience.

Best Storage Methods to Keep Your Soup Fresh Longer

Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.

Transfer soup to freezer-safe containers or zip-lock bags. Freeze for 2-3 months. Remove excess air to prevent freezer burn.

Pour soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring between each cycle. Check temperature reaches 165°F for food safety.

Pour soup into a pot. Warm over medium-low heat, stirring occasionally. Add splash of chicken stock if soup seems too thick. Heat until steaming and thoroughly warm.

FAQs

• Why are black-eyed peas a New Year's tradition?

Black-eyed peas symbolize good luck and prosperity in Southern United States culture, believed to bring financial fortune when eaten on New Year’s Day.

• Can I use fresh or frozen collard greens instead of canned?

Absolutely! Fresh collard greens work perfectly. Just chop and add them to the crockpot. Frozen greens are also a great alternative with similar nutritional benefits.

• What type of sausage works best in this recipe?

Andouille or smoked pork sausage provide the most flavor. Spicy varieties add an extra kick to the soup, enhancing the overall taste profile.

• Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure your chicken stock and sausage are certified gluten-free to maintain dietary restrictions.

New Years Black-Eyed Pea Soup With Sausage & Collard Greens Recipe

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4.9 from 14 reviews

• Total Time: 12 hours 30 minutes
• Yield: 8 1x

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Description

Southern comfort meets New Year’s tradition in this hearty black-eyed pea soup with sausage and collard greens. Warm spices and rich flavors create a soul-satisfying meal you’ll savor from the first comforting spoonful to the last delicious bite.

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Ingredients

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Main Ingredients:

• 1 pound (454 grams) dried black-eyed peas, soaked
• 2 pounds (907 grams) pork sausage links, cooked and sliced
• 4 bunches collard greens, washed and chopped

Liquid Ingredients:

• 2 small cartons chicken stock
• 1 1/2 cups water
• 3 tablespoons apple cider vinegar

Seasoning and Additional Ingredients:

• 1 large can Rotel tomatoes
• 1 1/2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• Salt and pepper to taste
• Hot sauce (optional)

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Instructions

1. Prepare black-eyed peas by soaking them for 3-4 hours, then thoroughly drain and rinse under cool water to remove any excess starch.
2. Heat a skillet over medium-high temperature, brown the pork sausage until crispy and golden, then slice into thin, bite-sized pieces.
3. Transfer sausage pieces to a large slow cooker, layering them with soaked black-eyed peas, roughly chopped collard greens, and minced garlic.
4. Pour chicken stock into the slow cooker, followed by Rotel tomatoes, apple cider vinegar, tomato paste, and a pinch of sugar to balance flavors.
5. Add approximately 1 1/2 cups of water, ensuring ingredients are well-submerged but not overly liquid.
6. Sprinkle salt, freshly ground black pepper, and optional hot sauce to enhance the overall taste profile.
7. Cover and set slow cooker to low heat, allowing the soup to simmer and develop rich flavors for 8-10 hours, stirring occasionally.
8. Taste and adjust seasoning during the last hour of cooking, potentially adding more vinegar or spices for depth.
9. Serve piping hot, accompanied by warm cornbread, creating a traditional Southern-style comfort meal perfect for New Year’s Day.

Notes

• Soak black-eyed peas thoroughly to reduce cooking time and improve digestibility, ensuring they’re fully hydrated before slow cooking.
• Choose lean sausage variants like turkey or chicken sausage for a lighter, healthier version of the traditional recipe.
• Experiment with vegetarian alternatives by replacing sausage with smoked tofu or additional vegetables like diced bell peppers for protein and flavor depth.
• Control sodium levels by using low-sodium chicken stock and monitoring salt additions during the cooking process to suit dietary restrictions.

• Prep Time: 4 hours 30 minutes
• Cook Time: 8 hours (or 10 hours)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Southern American

Nutrition

• Serving Size: 8
• Calories: 255 kcal
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Carbohydrates: 12 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 55 mg