New Year’s Black-Eyed Pea Soup with Sausage & Collard Greens

Ingredients :

• 1 lb dried black-eyed peas, soaked for a few hours
• 4 bunches collard greens, washed, ends trimmed, and roughly chopped
• 2 lbs pork sausage links (cooked in a skillet, then sliced)
  2 small cartons chicken stock
• 1 1/2 teaspoons minced garlic
• 1 large can Rotel tomatoes
• 3 tablespoons apple cider vinegar
• 1 tablespoon tomato paste
• 1 tablespoon or less sugar (to balance bitterness)
• 1 1/2 cups water (adjust as needed)
• Salt and pepper to taste
  Hot sauce (optional, for added heat)

Instructions : 

1. Prepare the Peas: Soak the black-eyed peas for a few hours. Drain and rinse before cooking.
   Cook the Sausage: In a skillet over medium heat, cook the pork sausage until browned. Slice into bite-sized pieces and set aside.
2. Assemble in Crockpot: In a large crockpot, combine the soaked peas, cooked sausage, collard greens, chicken stock, minced garlic, Rotel tomatoes, apple cider vinegar, tomato paste, and sugar.
3. Add Water: Pour in approximately 1 1/2 cups of water. Adjust if needed after cooking for a few hours.
   Season: Stir everything together. Add salt, pepper, and a dash of hot sauce if desired.
4. Cook Low and Slow: Set your crockpot to low and cook for at least 10 hours or overnight. Stir occasionally and taste to adjust seasoning.
5. Finish and Serve: Just before serving, add additional salt, pepper, or a splash of vinegar if needed. Serve hot with cornbread for the ultimate comfort meal.
6. Prep Time: 15 minutes | Cooking Time: 10 hours (slow cooker) | Total Time: 10 hours 15 minutes
   Kcal: 450 kcal per serving | Servings: 8 servings