I love soups, especially this time of year when the weather is turning cooler. This soup is an easy one to throw together on a cold day and can be easily done in the crockpot if you don't want to worry about a bubbling pot on the stove for 3 hours.
If you go the crock pot route, simply following the instructions to the point where you bring the soup mixture to a boil. Pour into a slow cooker and set on low for 6 to 8 hours covered, or on high for 4 to 6 hours covered. Then, follow the final instructions by adding the collard greens (if desired), and seasoning ingredients. If adding the greens, cover and continue cooking in crockpot for an additional 20 to 30 minutes, or until wilted.
Slurp up a bowl or two of this delicious soup with your favorite cornbread or garlic bread, and hot sauce, if you like it extra spicy!
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Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 cloves garlic
- 1 cup diced celery
- 1 12 ounce package fully cooked Andouille or smoked sausage links, chopped
- 10 cups chicken stock
- 1 16 ounce bag dried blackeyed peas, picked through, rinsed and drained
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh thyme leaves chopped
- Optional: 4 cups collard mustard or kale greens, cleaned and coarsely chopped
Instructions
- Add chicken stock and black-eyed peas to the pot. Bring to a boil; cover and reduce heat to simmer. Allow to cook on low until peas are cooked, about 2 to 3 hours.
- Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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