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Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb (450g) smoked sausage or andouille, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes, with juices
- 2 cups cooked or canned black-eyed peas, rinsed and drained
- 2 cups collard greens, chopped
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for spice)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Optional Garnishes:
- Chopped fresh parsley
- Hot sauce
- Cornbread or crusty bread for serving
Instructions
Step 1: Sauté the Sausage
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
Step 2: Cook the Vegetables
- In the same pot, add the onion, garlic, carrots, and celery.
- Sauté until the onions are translucent and the vegetables start to soften, about 5 minutes.
Step 3: Build the Soup
- Pour in the broth and add the diced tomatoes (with juices). Stir to combine.
- Add the black-eyed peas, collard greens, smoked paprika, cayenne pepper, thyme, and bay leaf. Return the sausage to the pot.
Step 4: Simmer
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 25–30 minutes.
- Taste and adjust seasoning with salt and black pepper. Remove the bay leaf before serving.
Step 5: Serve
- Ladle the soup into bowls and garnish with fresh parsley or a splash of hot sauce.
- Serve with cornbread or crusty bread for a complete meal.
Tips for Success
- Make It Vegetarian: Omit the sausage and use vegetable broth; add extra smoked paprika for flavor.
- Substitutions: Kale or spinach can replace collard greens; ham hock or bacon can be used for added smokiness.
- Make Ahead: The flavors deepen when reheated, so this soup is excellent as leftovers.
Enjoy this Black-Eyed Pea Soup for a warm and comforting New Year’s meal that’s steeped in tradition and bursting with flavor! 🥣🍀