The tomatoes are added right before serving; otherwise, their acid would prevent the peas from getting tender. The kale, a favorite super-food to use in soups and winter salads, also goes in at the end in order to keep its vibrant, green color. Like many slow-cooker soups and stews, this recipe is substitute-friendly – swap out the turkey sausage for pork or chicken sausage and use your favorite frozen pea or bean instead of the black-eyed peas.

Robin Bashinsky


Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

Recipe Summary

15 mins
4 hrs 30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add onion, sausage, thyme, and garlic. Cook until sausage is browned and onion is tender, stirring occasionally to break up sausage, 8 to 10 minutes. Transfer to a 6-quart slow cooker, and stir in stock and peas. Cover and cook until peas are tender, about 4 hours on HIGH or about 8 hours on LOW.

  • Stir in kale, tomatoes, and salt. Cover and cook until kale is wilted, about 10 minutes more. Stir in vinegar and pepper.