Black-Eyed Pea Soup

By: Hannah Lee Leidy
Black-eyed Pea Soup
Courtesy Image

Step up black-eyed pea soup with collard greens and sausage made with South Carolina’s freshest ingredients. This recipe comes from the South Carolina Department of Agriculture’s Fresh on the Menu campaign where they connect consumers and chefs with local farmers. This recipe has just the right amount of heat, spice, and flavorful vegetables with tender black-eyed peas. The collard greens and sausage takes the soup to the next level with the flavors the ingredients add to the broth.

Photo by: James Smith

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Serves 6 to 8

  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup peeled and sliced carrots
  • ½ cup diced celery
  • 1 tablespoon fresh minced garlic
  • 14-ounce package smoked sausage, sliced
  • 1 teaspoon thyme leaves
  • 4 cups chicken broth
  • 28-ounce can diced tomatoes
  • 6 cups Certified SC Grown collard greens, tightly packed and chopped
  • 15.5 ounce can black-eyed peas, drained and rinsed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. In a dutch oven or large soup pot, heat oil over medium heat. Add sausage slices, onions, carrots, and celery and cook for approximately 7 to 8 minutes or until vegetables are tender, stirring frequently. Add garlic and thyme and stir to combine. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine.
  2. Reduce heat to maintain a gentle simmer, cover and simmer for 15 to 20 minutes or until collard greens are tender. Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
  • Courtesy of Fresh on the Menu, South Carolina Department of Agriculture

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