Southern Collard Green Soup Recipe (American Style)

1 tablespoon olive oil or bacon grease

1 medium onion, diced

2–3 garlic cloves, minced

1 cup smoked sausage or andouille, sliced

4 cups chopped collard greens (fresh)

4 cups chicken broth

1 can (15 oz) black-eyed peas, drained and rinsed

1 cup diced tomatoes (optional)

1–2 celery stalks, chopped

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

½ teaspoon red pepper flakes (optional)

1 tablespoon apple cider vinegar (optional but recomm

1. Sauté the Aromatics

Heat the olive oil or bacon grease in a large pot over medium heat.

Add the diced onion and cook until soft, about 3–4 minutes.

Stir in the minced garlic and cook for another 30 seconds.

2. Brown the Sausage

Add the sliced smoked sausage to the pot.

Cook until the edges are browned and flavorful.

3. Add the Vegetables

Stir in the chopped collard greens and celery.

Cook for 2–3 minutes until the greens begin to soften.

4. Build the Soup

Pour in the chicken broth.

Add black-eyed peas, smoked paprika, pepper, salt, and red pepper flakes.

Stir everything well to combine.

5. Simmer

Bring the soup to a gentle boil, then reduce heat to low.

Cover and let it simmer for 25–30 minutes or until the collard greens are tender.

6. Add Flavor Boost

Stir in 1 tablespoon of apple cider vinegar for brightness (optional but delicious).

7. Serve

Ladle the soup into bowls and enjoy it warm.

This soup pairs perfectly with cornbread or crusty bread.