On the menu is a hearty, homemade Black Eyed Pea Soup with Sausage and Kale. This wholesome dish features tender black-eyed peas and kale simmered in a savory broth. It’s enhanced by the spicy kick of andouille sausage and a flavorful blend of onions, peppers, and garlic.

Black eyed pea soup with kale, sliced andouille sausage, and broth served in a bowl.

Do you eat black-eyed peas for New Year’s Day? Black eyed peas are said to bring good luck for the coming year, and it’s becoming quite the tradition to whip up a pot of them. This soup is a Hoppin’ John type recipe, perfect for getting through the frosty days of January and February. It’s full of sliced andouille sausage, dark green kale, and a medley of veggies.

Why You Should Make This Black Eyed Peas Soup

Brings Good Luck: Embrace the tradition of eating black-eyed peas for New Year’s Day, which is known for bringing good fortune.
Comfort for Cold Days: Ideal for chilly January and February weather, offering warmth and comfort.
Rich in Flavor: Packed with andouille sausage, kale, and vegetables, offering a robust and satisfying taste.
Versatile Serving Options: Enjoy it as is or over hot buttered rice, providing flexibility in how you eat this delicious soup.

Side shot of a white soup bowl filled with black eyed peas soup. Bread slices are placed near the top right of the soup bowl.

Ingredients For Black Eyed Pea Soup

Bacon: Dice up about four slices of your favorite thick-cut bacon.
Sausage: Andouille sausage is my go-to for this soup, but you could also substitute kielbasa, or whatever smoked link sausage you enjoy. Slice it up into ¼-inch thick slices.
Onion: I dice a small yellow onion for this recipe, but any kind of onion is fine.
Bell Pepper: More dicing! This time, it’s a bell pepper. Any color will do.
Garlic: Mince or press the garlic cloves, or you can substitute garlic powder to make things a little faster.
Black-Eyed Peas: I use canned black-eyed peas, which should be drained and rinsed before using.
Italian Seasoning: This zesty seasoning blend adds so much flavor. If you don’t have any, you can use equal parts oregano and basil, or just substitute whatever herbs you prefer, such as thyme, parsley, bay leaves, etc.
Kale: Chop up a generous amount of kale. Remember that it cooks down once it is in the pot. If you like, you can substitute a bag of frozen kale instead. Collards, baby spinach, and mustard greens also make good substitutes.
Broth: For the best flavor, use good-quality chicken broth or vegetable broth (low-sodium is preferred).
Salt and Pepper: To taste.

How to Make Black Eyed Pea Soup

The great thing about this soup is that it all comes together in one pot without a lot of steps and without a lot of time! And, even though it’s so easy, it’s a complete, nutritious meal.

cooking sliced andouille sausage in a Dutch oven.

cooking black eyed peas in a dutch oven and stirring through with a wooden spoon.

Cook the Bacon and Sausage. Saute the bacon in a Dutch oven for about one minute, and then stir in the sliced sausage. Cook until the sausage is browned and the bacon is crispy.
Cook the Onion, Pepper, and Garlic. Take out the cooked sausage and bacon and set it aside. Add the diced onions and peppers to the pot, and cook them in the bacon grease for several minutes to soften. Stir the garlic into the mixture.
Add the Black-Eyed Peas, Herbs, and Kale. Now add the black-eyed peas and the Italian seasoning to the pot, followed by the kale.
Add the Chicken Broth and Simmer. Finally, pour the chicken broth over the ingredients, and give everything one last good stir. Let the soup come to a boil, and then reduce the heat so that the soup simmers for about 20 minutes.
Enjoy! Taste the soup for salt and pepper and adjust it to your liking. Ladle the finished soup into bowls and serve hot.

Overhead, up close shot of a wooden spoon stirring through black-eyed peas soup in a Dutch oven.

Recipe Tips And Variations

Use Dried Black-Eyed Peas: Using dried peas is easy, affordable, and often gives a superior flavor over canned. If you would like to do this, start the night before. Sort half a pound of dried black-eyed peas, picking out any damaged peas or small pebbles. Rinse well, cover with water, and soak overnight. On the day of cooking, drain and rinse the peas one more time, and then pre-cook them in simmering water for about 40 minutes before adding them to the soup.
Make It Spicy: Andouille sausage adds a little kick to this recipe, but you can up the ante by adding several pinches of cayenne pepper, or a small, seeded and chopped jalapeno. Another easy option is to serve with your favorite tabasco sauce, or perhaps Southern “pepper sauce” made with hot peppers preserved in brine.
Add a Little Acid: To make the soup even more flavorful, try adding a tablespoon of lemon juice, or a small squeeze of tomato paste.
Change Up the Protein: We already talked about using kielbasa or another link sausage of your choice, but I would be wrong not to tell you that you can make this recipe with all kinds of good protein options! Crumbled, browned Italian sausage would be awesome, or you could use cubes of ham, leftover pulled pork, or diced chicken.
A Gumbo Combo: Add a bag of frozen, sliced okra, and a can of diced tomato, and you’ve got a gumbo-like dish that’s amazing over hot, buttered rice! This is one the whole family will scarf down.

Serving Suggestions

A soup like this is a meal in a bowl! But you could definitely also enjoy it with a tender wedge of Light Skillet Cornbread and the tangy, crunchy freshness of Classic Southern Coleslaw, plus a side of these Crispy Sweet Potato Wedges. You should also consider this Cornbread Casserole and a slice of this Banana Pound Cake to round out your meal.

Overhead shot of a white bowl with black eyed peas, kale, sliced andouille sausage, and broth. Bread slices are placed near the top right of the soup bowl.

Storing Leftovers

To store leftover soup in the refrigerator, just cool it down and transfer it to airtight containers. It will stay fresh for 4 to 5 days.
To store in the freezer, cool the soup down and then ladle it into freezer bags or these Souper Cubes. Freeze the soup for 3 to 4 months. Thaw in the refrigerator before reheating.
To reheat, just place the desired portion in a covered saucepan over low to medium heat. Allow the soup to heat until it is piping hot, stirring occasionally to prevent cold and hot spots.