1 lb dry black-eyed peas (soaked for a few hours)
4 bunches of collard greens (washed, with ends removed, roughly chopped)
2 lbs pork sausage links (or sausage of your choice, cooked in a skillet)
2 small cartons of chicken stock
1 ½ teaspoons of minced garlic
1 large can of Rotel tomatoes (for a slight kick and flavor)
3 tablespoons of apple cider vinegar
1 tablespoon of tomato paste
Sugar (a small amount, just enough to balance out the bitterness of the collard greens)
1 ½ cups of water (more if needed during cooking)
Salt and pepper (to taste)
Optional: A dash of hot sauce (for a spicy kick)
This combination of ingredients gives you a warm and hearty meal with layers of flavor, from the savory sausage to the tangy vinegar, complemented by the smoothness of the black-eyed peas and the richness of the collard greens.
How to Make New Year’s Soup: Black-Eyed Peas, Sausage, and Collard Greens
Now that you have all your ingredients ready, let’s walk through the simple process of making this delicious and nourishing soup. The best part? It’s all done in a slow cooker, making it the perfect “set it and forget it” dish.
Step 1: Soak the Black-Eyed Peas
Start by soaking your dry black-eyed peas for a few hours. While some people prefer to soak beans overnight, this recipe uses a quick soak method. Soak the peas for a few hours in warm water to help them cook faster and soften up. If you’re short on time, you can skip soaking altogether and just add extra water during the cooking process.
Step 2: Prepare the Collard Greens
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