06/12/2026
This with , , and hits the spot. I especially love that it's packed with !
Ingredients
For the soup:
1/2 lb. dried black-eyed peas, rinsed (about 1 1/2 cups)
2 Tbsp. olive oil
1 (14-ounce) package smoked pork sausage (such as andouille or kielbasa), sliced lengthwise then crosswise into half moons
2 Tbsp. salted butter
4 garlic cloves, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 large onion, chopped
1 jalapeño, seeded and chopped
1 tsp. black pepper, plus more to taste
1 Tbsp. kosher salt, plus more to taste
8 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, with their liquid
1 bunch collard greens, tough stems removed and leaves chopped (about 8 cups)
2 tsp. apple cider vinegar
Hot sauce, for serving
For the dumplings:
1 cup all-purpose flour
1/3 cup finely grated sharp cheddar cheese (grated on the small holes of a box grater)
1/3 cup medium-grind yellow cornmeal
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup buttermilk
Directions
1. For the soup: For an overnight soak, place the black-eyed peas in a large bowl, cover with at least 4 inches of water, and let soak at room temperature for at least 6 hours and up to overnight. Drain and rinse the beans.
2. For a quick soak, combine the black-eyed peas and 4 cups water in a large pot and bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover, and allow to sit for 1 hour. Drain and rinse the beans.
3 .In a large Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 7 to 9 minutes. Remove to a plate. Reduce the heat to medium and add the butter, garlic, celery, bell pepper, onion, jalapeño, black pepper, and 2 teaspoons salt. Cook, stirring frequently, until the vegetables are soft and lightly golden, 7 to 9 minutes. Stir in the chicken broth, tomatoes with their liquid, collard greens, black-eyed peas, sausage, and the remaining 1 teaspoon salt. Bring to a boil, cover, and reduce the heat to medium-low. Cook, stirring occasionally, until the beans and greens are tender, 45 minutes to 1 hour.
4. Check the liquid level. If it is too soupy, cook with the lid off for another 15 minutes. If it is too thick, add a little water. Stir in the vinegar and season to taste.
5. For the dumplings: In a medium bowl, whisk together the flour, cheddar, cornmeal, baking powder, and salt. Gently stir in the buttermilk until just combined.
6. With the soup very lightly simmering on low, drop tablespoons of dumpling dough into the pot. Cover the pot halfway and continue to gently simmer until the dumplings are puffed and cooked through, about 15 minutes. Check seasonings and add salt and pepper if needed. Allow to sit for 10 minutes before serving with hot sauce.
Tip: For a shortcut version of this soup, use 2 (15-ounce) cans of black-eyed peas, drained and rinsed, and reduce the simmer time in step 3 to 25 to 30 minutes.
