Buy Now → Black-Eyed Pea Soup with Sausage
Smoky andouille, tender black-eyed peas, and collard greens simmer in a savory broth for a hearty soup you can make on the stovetop or in your slow cooker.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: American, Southern
Ingredients
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- 2 tablespoons olive oil
- 12 ounces fully cooked andouille sausage, sliced into rounds
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 red bell pepper, seeded and finely diced
- 2 cloves garlic, minced
- 10 cups chicken stock
- 1 pound dried black-eyed peas, sorted and rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh thyme leaves
- 4 cups chopped collard greens, tough stems removed
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Prep
- Drain the rinsed black-eyed peas. No soaking is required.
- Wash the greens thoroughly, remove the thick stems, and chop the leaves into bite-size pieces.
- Cook
- Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and cook for 4–5 minutes, stirring occasionally, until lightly browned.
- Stir in the onion, celery, and bell pepper. Cook for 6–8 minutes, stirring frequently, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
- Pour in the chicken stock, scraping any browned bits from the bottom of the pot. Add the black-eyed peas and red pepper flakes.
- Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook until the peas are nearly tender. Begin checking after 1 hour; older dried peas may require 2 hours or longer. Stir occasionally and add a little water if the liquid becomes too concentrated.
- Stir in the collard greens and thyme. Simmer for another 20–30 minutes, or until the greens are tender and the peas are creamy inside without a firm center.
- Finish and Serve
- Stir in the apple cider vinegar. Taste before adding the salt, since the sausage and stock may provide enough seasoning. Add black pepper as desired.
- For a thicker soup, mash a small portion of the peas against the side of the pot and stir them back into the broth. For a thinner soup, add a little more stock or water.
- Ladle into bowls and serve hot.
- Slow Cooker Instructions: Beautiful 10-in-1 Electric Multi-Cooker Method
- Use the Sear/Sauté and Slow Cook functions on Drew Barrymore’s Beautiful 10-in-1 Electric Multi-Cooker. The appliance includes both settings. Beautiful™
- Select Sear/Sauté and add the olive oil. Brown the sausage for 4–5 minutes with the lid off. Add the onion, celery, and bell pepper; cook for 6–8 minutes. Stir in the garlic for the final 30 seconds.
- Cancel Sear/Sauté. Add the rinsed, unsoaked peas, red pepper flakes, and 8 cups of the chicken stock, reserving the remaining 2 cups. Slow cooking requires less liquid because less moisture evaporates. Keep the contents below the appliance’s maximum fill line.
- Cover and select Slow Cook, LOW for 7–8 hours or HIGH for 4–5 hours. These are estimated cooking times; check the peas toward the early end of the range and continue cooking if their centers remain firm.
- When the peas are nearly tender, stir in the collard greens and thyme. Cook on HIGH for another 30–60 minutes, until both the greens and peas are tender.
- Add enough reserved stock to reach your preferred consistency, then allow the soup to heat through. Stir in the vinegar and season with salt and black pepper before serving.
Notes
- Sausage substitutions: Use fully cooked smoked sausage, kielbasa, or smoked turkey sausage in place of andouille. Omit the red pepper flakes for a milder soup.
- Greens substitutions: Mustard greens or kale can replace the collards. Start checking them after 10–15 minutes on the stovetop, since they may soften sooner.
- Thyme substitution: Use 1 teaspoon dried thyme in place of fresh; add it with the stock.
- Serving suggestions: Serve with cornbread, crusty bread, or cooked white rice. A vinegar-based slaw pairs well with the sausage and peas.
- Storage: Refrigerate in shallow, airtight containers within 2 hours of cooking. Use within 3–4 days. Add a splash of stock or water when reheating, since the peas absorb broth as they sit.
••Freezing: Cool promptly and freeze in meal-size containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator and reheat gently, stirring occasionally, until hot throughout.
Find it online: https://jennifercooks.com/blackeyed-pea-soup-with-sausage/