Slow-Cooker Peas-and-Greens Soup with Turkey Sausage


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.

Slow-Cooker Peas-and-Greens Soup with Turkey Sausage
Photo: Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Active Time:
15 mins
Total Time:
4 hrs 30 mins
6 serves


  • 2 tablespoons olive oil

  • 1 large yellow onion, chopped (about 2 cups)

  • 12 ounces Italian turkey sausage (3 links), casings removed

  • 1 tablespoon chopped fresh thyme

  • 5 garlic cloves, minced (about 4 tsp.)

  • 6 cups unsalted chicken stock

  • 3 cups frozen black-eyed peas (from 1 [15-oz.] pkg.)

  • 3 ounces chopped kale (about 4 cups)

  • 1 (15-oz.) can diced tomatoes, drained

  • 2 teaspoons kosher salt

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon black pepper


  1. 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.

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

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