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This Black-Eyed Pea Soup recipe uses all the traditional southern ingredients for New Year's Day, is made in one-pot, and gluten-free.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: gluten free, holiday recipes, new years day, one-pot meals, soups & stews, southern heritage
Servings: 6 people
Calories: 413kcal
Author: Debbie


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup onion diced
  • 3 stalks celery diced
  • 1 cup carrots peeled and sliced
  • 1 tablespoon garlic minced
  • 1 teaspoon thyme
  • 14 ounces smoked sausage sliced
  • 32 ounces chicken stock
  • 28 ounces tomatoes, crushed or diced
  • 6 cups collard greens, packed cleaned and chopped, stems removed
  • 2 cans black-eyed peas drained and rinsed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • pinch red pepper flakes


  • Heat the oil and butter in a large Dutch oven or stockpot. Add the onion, carrots, celery, thyme, and garlic. Saute for 5 minutes.
  • Move the vegetables to the side and add the sausage. Saute until the sausage is lightly browned.
  • Add the chicken stock, tomatoes, salt, pepper, and red pepper flakes. Stir well, scraping the bottom to release all the bits that stuck to the bottom of the pot.
  • Bring to a boil. Add the collard greens and cook for 15-20 minutes until the collards become tender.
  • Add the peas, reduce the heat, and simmer until everything is thoroughly heated.


Serving: 6people | Calories: 413kcal | Carbohydrates: 30g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1411mg | Potassium: 675mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3740IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg