This Black Eyed Peas and Greens Soup recipe combines the classic rice and black-eyed peas from Southern Hoppin’ John with sausage and loads of fresh spinach. It’ll warm you and nourish your soul at the same time.
Black-eyed peas and greens hold a place of honor in Southern cooking. They show up on New Year’s Day tables, Sunday supper menus, and weeknight dinners alike, valued as much for their flavor as for their symbolism. When cooked together in one pot like this, they create a soup that’s rich, satisfying, and unmistakably Southern.
This recipe brings two Southern staples together with aromatics, broth, and a bit of smoky pork to build deep, savory flavor. The peas cook until tender, the greens soften into tender ribbons, and everything mingles with a broth that tastes like it has been simmering all day, even though you’ve only spent about an hour cooking.
What I appreciate most about this soup is how practical it is. It’s made with ingredients that are easy to find and affordable, while the finished dish feels substantial and well composed. It works well for a family dinner or for a crowd, and the flavor gets even better after a night in the refrigerator.
Serve bowls with my cornbread muffins or light, fluffy angel biscuits for a reminder of how good straightforward Southern cooking can be.
— This post was originally published on January 10, 2012. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Stovetop
Total Time: 55 Minutes
Servings: 8
Primary Ingredient(s): Bulk pork sausage, chicken broth, wild rice mix, black eyed peas, tomatoes, baby spinach
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Taste bud Heaven!!!!! I made this for New Year’s Day. I wanted a meal that would not leave me with a load of dishes, and this was perfect.“
— Pattie
What Makes This Recipe Special
This soup takes the familiar flavors of traditional Southern Hoppin’ John and repurposes them by pairing black-eyed peas and rice with a generous amount of fresh greens. The result is a dish that feels rooted in tradition but hearty enough to stand on its own as a complete, satisfying meal. With savory sausage, tender peas, and rice all working together, each bowl is filling without feeling heavy.
What makes it especially appealing is how adaptable it is. You can adjust the seasoning, swap in different greens or sausage, and make it suit the preferences at your own table without betraying its Southern roots. It also makes a generous pot full, perfect for feeding a family with enough left for easy meals later in the week. That combination of flexibility and familiar flavors is what keeps this recipe in my regular rotation.
For readers who enjoy the stories that often surround traditional recipes, I’ve written more about my personal memories over on my Substack, Notes From the Kitchen.
Ingredient Notes
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- Bulk pork sausage, preferably with sage – -“Bulk” sausage is fresh, not in casings, and not smoked. My preferred brands are Jimmy Dean and Odom’s Tennessee Pride. I prefer a sausage with sage for this recipe, but a regular one will work as well.
- Wild brown rice seasoned mix – Recommend Zatarain brand.
- Canned black eyed peas – Recommend Bush’s brand.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 274 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Black Eyed Peas and Greens Soup
Cook the Sausage and Vegetables
- Heat a large, deep skillet over medium-high heat.
- Crumble the sausage into the skillet and cook it until all traces of pink are gone.
- Then add one cup of chicken stock, chopped celery, chopped sweet red pepper, and onion.
- Stir well, scraping the bottom of the pan to release any cooked-on bits.
- Reduce the heat, cover the pan, and cook until the vegetables are just crisp-tender.
Cook the Rice
- Meanwhile, in a large soup pot, stockpot, or Dutch oven set over medium-high heat, place three cups of chicken stock or broth, the rice mix with its seasoning packet, and the drained (no need to rinse) black eyed peas.
- Bring to a boil.
Combine Sausage and Rice Mixtures
- Add in the sausage and vegetable mixture along with tomatoes, water, salt, black pepper and red pepper flakes.
- Bring back to the boil, then reduce the heat to low.
- Cover and simmer for 30 minutes or until the rice is done.
Add Spinach
- Add the spinach and simmer for an additional 10 minutes.
- Garnish and serve.
Recipe Tips
- Substitute another leafy green for the spinach. Both collard greens and turnip greens work well. Be sure to remove any tough stems and cut the greens crosswise into strips before adding to the soup.
- Add more spice if you like by increasing the red pepper flakes or using hot sausage.
- Add a couple of cloves of garlic along with the onion for more depth of flavor.
- Serve with slices of toasted bread and melted cheese on top similar to onion soup.
- Make wheat bread or cornbread croutons to serve on top of the soup.
Serving Suggestion
Serve the soup garnished with shaved Parmesan cheese, red pepper flakes, and sliced green onion. Cornbread makes a great accompaniment.
Menu Ideas
- New Year’s Dinner — Black Eyed Peas and Greens Soup with my Hot Water Cornbread, and a side of fried okra or honey-glazed roasted carrots.
- Family Dinner — Soup, buttery pull-apart rolls, and a wedge salad with ranch dressing.
- Casual Lunch — Soup in bread bowls with a platter of roasted veggies.
Storing Leftovers
- Cool the soup completely, then store it in an airtight container in the refrigerator for up to 4 days.
- To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
- To warm, slowly bring the soup up to a simmer on the stovetop or heat it in the microwave, adding a splash of stock or water if needed.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Black Eyed Peas and Greens Soup
Ingredients
- 1 pound bulk pork sausage (preferably with sage) (recommend Jimmy Dean or Tennessee Pride)
- 4 cups chicken broth or stock divided use
- 1 rib celery diced
- ½ sweet red pepper chopped
- 1 small onion chopped
- 1 package wild brown rice seasoned mix (recommend Zatarain)
- 31.6 ounces canned black eyed peas drained (two 15.8 ounce cans – Bush's brand recommended)
- 29 ounces canned diced tomatoes with liquid (two 14.5 ounce cans)
- 1 cup water
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 ounces fresh baby spinach
- Parmesan cheese shaved, optional
- Sliced green onions optional
Instructions
- Heat a large skillet over medium high heat.
- Crumble the sausage into the skillet and cook until all traces of pink are gone.1 pound bulk pork sausage (preferably with sage)
- Add 1 cup chicken stock, celery, sweet red pepper and onion.1 cup chicken stock1 rib celery, ½ sweet red pepper, 1 small onion
- Stir well, scraping the bottom to release any cooked on bits.
- Cook until the vegetables are crisp-tender.
- Meanwhile, in a large soup or stock pot set over medium-high heat, add the remaining 3 cups of chicken stock, the rice mix with its seasoning packet and the black eyed peas.3 cups chicken stock1 package wild brown rice seasoned mix, 31.6 ounces canned black eyed peas
- Bring to a boil.
- Add in the sausage and vegetable mixture along with the tomatoes, water, salt, black pepper and red pepper flakes.29 ounces canned diced tomatoes with liquid, 1 cup water, 1 ½ teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Bring back to the boil, then reduce the heat to low.
- Cover and simmer for 30 minutes or until the rice is done.
- Add the spinach and simmer for an additional 10 minutes.6 ounces fresh baby spinach
- Garnish with shaved Parmesan cheese, red pepper flakes and sliced green onion. Serve with cornbread.Parmesan cheese, Sliced green onions
Notes
- Use bulk pork sausage, not in casings and not smoked. My preferred brands are Jimmy Dean and Odom’s Tennessee Pride.
- Store for up to 4 days in the refrigerator.
- Serve with cornbread or croutons.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Taste bud Heaven!!!!! I made this for New Year’s Day. I wanted a meal that would not leave me with a load of dishes, and this was perfect. I could not find brown and wild rice, so I used Zatarain’s long grain and wild rice. I had some green beans to use up, so I added them to the pot when adding the meat mix to the rice. My husband is a traditionalist, ‘black-eyed peas and cabbage’ for New Year’s, but one bite and silence, until the words, “That was good, I think I’ll have some more.” After the second heaping bowl, all I could see was a big big smile, a tummy rub as the recliner went back. I’ll be making this again for sure. Thank you for sharing this great recipe. Oh! he didn’t say another word, but the snoring spoke volumes. Thanks!
Your comment made me smile from ear to ear! I’m so happy you and your husband enjoyed the soup. It’s a favorite of ours as well.
I prepared this, with minor modifications, for New Years evening meal, along with your cornbread, and it was a big hit. Thank you for making me a culinary hero. It will be a annual regular. I look forward to having this numerous times throughout the year.
My pleasure! I always enjoy this recipe as well.
This soup looks wonderful. I have all of the things on hand that it calls for. Will make It soon.
This looks great. I will have to try this. Love the picture.
Your recipe looks and sounds wonderful! I don’t eat black eyed peas enough, but I do adore them:-) Take care, Hugs, Terra
Looks like the Hoppin Johns I made for New Years which ended up with some Swiss chard in it because the chard just happen to be in the fridge and needed to be used. Really enjoyed this post!
Love this soup Lana – so perfect for cold winter days (hoping we are gonna get some of those!) and easy enough for a weeknight!
wow i am going to have to give this a try
This looks like a hearty dish indeed. I’m not really a soup lover but who can resist something that screams of comfort? :D