Print

Southern Soul Food Bean and Sausage Soup

Print Recipe

A heartwarming and comforting soup combining smoked sausage, collard greens, and black-eyed peas, perfect for chilly evenings or casual gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked black-eyed peas (or canned, rinsed and drained)
  • 2 cups fresh collard greens, stems removed and chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon apple cider vinegar (optional for brightness)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  3. Pour in the chicken broth and scrape any bits from the bottom of the pot. Add the cooked black-eyed peas, stirring to combine.
  4. Allow the mixture to simmer for about 20 minutes, stirring occasionally.
  5. Add the chopped collard greens and cook for another 5-10 minutes until tender. Season with smoked paprika, cayenne pepper, salt, and black pepper, then stir in the apple cider vinegar before serving.

Notes

Serve with crusty bread or cornbread and offer hot sauce for those who prefer extra heat. Leftovers can be stored in the refrigerator for up to four days or frozen for up to three months.

Nutrition

Find it online: https://techhommy.com/southern-soul-food-bean-and-sausage-soup-recipe/