Spicy Black-Eyed Pea Stew with Smoked Sausage and Collard Greens

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty, comforting stew blending tender black-eyed peas with smoky sausage and nutrient-packed collard greens, seasoned with warm spices for a soulful meal. This Southern-inspired soup recipe, ready in about 80 minutes, pairs black-eyed peas, smoked sausage (such as Andouille), collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried, soaked overnight and drained black-eyed peas
• 8 ounces, sliced into 1/2-inch rounds smoked sausage (such as Andouille)
• 4 cups, stems removed and chopped collard greens
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 large, diced carrot
• 4 cloves minced garlic
• 14 ounces (1 can), undrained diced tomatoes
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons, divided salt
• 1 teaspoon, divided black pepper
• 1/4 teaspoon (optional for heat) red pepper flakes

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 8 ounces sliced smoked sausage and cook for 4-5 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 large diced carrot to the pot. Sauté for 6-7 minutes until vegetables are softened and translucent.
3. Step 3: Stir in 4 cloves minced garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (if using). Cook for 1 minute until spices are fragrant.
4. Step 4: Add 1 cup soaked and drained black-eyed peas, 14 ounces canned diced tomatoes with their juice, and 4 cups chicken broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until peas are tender.
5. Step 5: Stir in 4 cups chopped collard greens, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer uncovered for an additional 10-15 minutes until the greens are tender and the stew has thickened slightly. Adjust seasoning to taste before serving.