Recipe: Black-Eyed Pea Soup with Andouille & Collards

published Jan 3, 2011
Black-eyed Pea Soup with Andouille and Collards
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(Image credit: Nealey Dozier)

Wow, I can’t believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I’m still full from the past month of indulgent cooking, but I can’t wait to eat my way through 2011 with all of you dear readers!

(Image credit: Apartment Therapy)

Speaking of indulgences, I am not making any food or diet resolutions this year. I just try my hardest to live a balanced life all year long. Well, most of the time.

Usually I can trust my natural instincts to know what my body is craving (and yes, sometimes that means lots and lots of chocolate!). Right now it’s all about fruits and veggies, and I can’t seem to get enough soups and smoothies. Thank goodness it’s soup week here at The Kitchn.

If you didn’t get your lucky dose of peas, greens, and ham on New Year’s Day, now is your chance. This is a perfect weeknight dinner. It’s quick to put together and just needs about an hour on the stovetop. Serve over a bowl of crumbled cornbread and you’ve got yourself a perfect Southern meal.

(Image credit: Apartment Therapy)

Black-eyed Pea Soup with Andouille and Collards

Serves 4 to 6

Nutritional Info


  • 2 tablespoons

    olive oil

  • 1

    medium onion, chopped

  • 1

    (12 ounce) package fully cooked Andouille or smoked sausage links, chopped

  • 6 cups

    chicken stock

  • 1

    (16 ounce) bag frozen black-eyed peas

  • 4 cups

    collard greens, cleaned and coarsely chopped

  • 3 to 4 tablespoons

    cider vinegar

  • 1 teaspoon


  • 1/8 to 1/4 teaspoon

    red pepper flakes

  • Hot sauce (optional)


  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 cornbread and hot sauce.