Build the Broth
Add the chicken stock, Rotel tomatoes, smoked paprika, black pepper, and salt to the pot. Stir to combine.
Cook the Black-Eyed Peas
Add the black-eyed peas to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the peas are tender.
Add the Collard Greens and Sausage
Stir in the collard greens and sliced sausage. Simmer for an additional 20-25 minutes until the greens are tender.
Adjust Seasoning and Serve
Taste the soup and adjust the seasoning as needed. If desired, add red pepper flakes for extra heat.
Ladle the soup into bowls and serve hot with cornbread or crusty bread on the side.
Tips for Success
Prep Ahead: Soak the black-eyed peas overnight to save time.
Greens Option: Substitute collard greens with kale or mustard greens if preferred.
Add Depth: For a smokier flavor, use smoked sausage or add a smoked ham hock while simmering the peas.
Why You’ll Love This Recipe
Nutrient-Packed: A hearty mix of protein, fiber, and vitamins.
Bold Flavors: The Rotel tomatoes and sausage add a rich and spicy kick.
Comfort in a Bowl: Perfect for chilly days or a satisfying family meal.
Enjoy this Black-Eyed Peas, Beef Sausage, and Collard Greens Soup for a taste of Southern comfort! 🍲
