Spicy New Years Peas & Greens Soup

Happy New Year! I hope everyone has started their year off right with healthy choices, goals, and of course peas and greens. If you didn’t have your peas and greens on this New Years bless your heart go ahead and save this super easy crockpot soup for next year. Or just make it for a cold winter day! It’s a wonderfully hearty soup filled with healthy veggies, spices, and sausage to keep you full and warm this season and also keep your healthy resolutions in check. And the best part is it’s a bulk meal. This recipe makes enough for easy leftover meal prep!

Since my parents are both from the Midwest we never had the southern New Years tradition of peas and greens in our home specifically, but since I was raised in NC and surrounded by the culture, I have a giant place in my heart for the traditions of southern food and have adopted them into my adulthood. With with my own little twists, of course.

Southern peas and greens are usually made with pork fat, bacon, ham hock, etc. We love pork down there, but since I’m always looking to amp up the health factor I left out pork all together.

*Insert gasps and pearl clutching*

That’s right. No pork (except for the sausage casing). I used chicken sausage. Specifically jalapeño chicken sausage from Al Fresco. This has been my “go to” brand of sausage for a few years now. It has no nitrites, nitrates, artificial ingredients, or additives and contains 70% less fat than pork sausage without losing flavor. They’ve got plenty of flavors to choose from but since I wanted a soup with lots of spice and Mexican flair I chose the jalapeño.

I said I wanted soup with spice, and I got it! It was spicyy, the flavors were wonderful, and seriously couldn’t be any easier to put together. All the ingredients just go in a crock pot and you come back 6-8 hours later to a healthy and hearty dinner and leftovers for meal prep!

What you’ll need:

  • 1 pack Al Fresco jalapeño chicken sausage.
  • 3-4 cups chopped collard greens (be sure to cut the ribs out!) 1 bundle should do.
  • 2 cans of black eyed peas. (Drained and rinsed)
  • 1 can of regular diced tomatoes.
  • 1 can of diced tomatoes with habanero peppers (I used Rotel brand).
  • 4 cloves of garlic.
  • 3 stalks of chopped celery.
  • 3 jalapeño peppers. (Deseeded, deveined, and chopped) Can be adjusted! Just add two to start and see if you fancy a little more fire.
  • 1/2 white onion. (Rough chop)
  • 2 cans of chicken broth.
  • Salt and pepper to taste.

Now here’s what you do:

  1. Combine all the ingredients in your crockpot with your greens on top.
  2. Set on low for 8 hours. (I’m a peeker and a stirrer. With this dish it’s really not a big deal. So don’t feel like you can’t go in and check on it, stir it, make sure your collards are soaking in the liquids and wilting nicely.)
  3. Garnish with cilantro, cheese, Greek yogurt, whatever you’d like or nothing at all!
  4. Enjoy and have a wonderful 2019!

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