black eye pea and collards soup

Black-eyed Pea Soup with Andouille and Collards

serves 4 to 6

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 (12 ounce) package fully cooked Andouille or smoked sausage links, chopped (I like Conecuh brand, spicy)

• 6 cups chicken stock

• 1 (16 ounce) bag black-eyed peas (fresh if you can get them)

• 4 cups collard greens, cleaned and coarsely chopped

• 3 - 4 tablespoons cider vinegar

• 1 teaspoon salt

• 1/8 - 1/4 teaspoon red pepper flakes

• Hot sauce (optional)

Preparation

1. In a dutch oven, heat olive oil over medium heat. Cook onions until softened. Add Andouille and sauté until heated through.

2. Add chicken stock and black-eyed peas to the pot. Bring contents to a boil, then cover and reduce heat to simmer. Allow to cook on low until peas are cooked, approximately 45 minutes.

3. Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes. Season with cider vinegar, salt, and red pepper flakes, adjusting to personal taste.

4. Serve with Best Cornbread 

Urban Cowgill Oct 2011 (updated 2024)