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Black-Eyed Peas & Collard Greens Soup


Makes 3 qts. Paula Deen Recipe.

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  • 2 T vegetable oil, divided
  • 1 lb smoked sausage, sliced (can use smoked pork or smoked beef)
  • 1 sm yellow onion, chopped
  • 1 c chopped, peeled carrots
  • 3 cloves garlic, minced
  • 32 oz low sodium beef broth
  • 28 oz can diced tomatoes, undrained
  • 1 lb collard greens, stemmed & roughly chopped
  • 1 1/2 c frozen black-eyed peas
  • 1 T fresh thyme leaves
  • 1/2 t kosher salt
  • 1/4 t ground black pepper
  • Garnish: fresh thyme



Step 1

In lg Dutch oven heat 1 T oil over med-high heat. Add sausage; cook stirring frequently until browned, 5-8 min. Remove sausage using slotted spoon & let drain on paper towels. Wipe pot clean with paper towel.

Heat remaining 1 T oil in pot over med-high heat. Add onion & carrot; cook stirring occasionally until vegetables are tender, about 5 min. Add garlic; cook until fragrant, about 1 min. Stir in sausage, broth, tomatoes, greens, peas, thyme, salt & pepper until greens are wilted & bring to boil. Reduce he@t to med, cover & cook until greens & peas are tender, 30-40 min. Garnish with thyme if desired.

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