New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens
Ingredients:
1 lb dried black-eyed peas, soaked for a few hours
4 bunches collard greens, washed, ends trimmed, and roughly chopped
2 lbs pork sausage links (cooked in a skillet, then sliced)
2 small cartons chicken stock
1 1/2 teaspoons minced garlic
1 large can Rotel tomatoes
3 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon or less sugar (to balance bitterness)
1 1/2 cups water (adjust as needed)
Salt and pepper to taste
Hot sauce (optional, for added heat)
Directions:
Prepare the Peas: Soak the black-eyed peas for a few hours. Drain and rinse before cooking.
Cook the Sausage: In a skillet over medium heat, cook the pork sausage until browned. Slice into bite-sized pieces and set aside.
Assemble in Crockpot: In a large crockpot, combine the soaked peas, cooked sausage, collard greens, chicken stock, minced garlic, Rotel tomatoes, apple cider vinegar, tomato paste, and sugar.
Add Water: Pour in approximately 1 1/2 cups of water. Adjust if needed after cooking for a few hours.
Season: Stir everything together. Add salt, pepper, and a dash of hot sauce if desired.
Cook Low and Slow: Set your crockpot to low and cook for at least 10 hours or overnight. Stir occasionally and taste to adjust seasoning.
Finish and Serve: Just before serving, add additional salt, pepper, or a splash of vinegar if needed. Serve hot with cornbread for the ultimate comfort meal.
Prep Time: 15 minutes | Cooking Time: 10 hours (slow cooker) | Total Time: 10 hours 15 minutes
Kcal: 450 kcal per serving | Servings: 8 servings