If you're cooking black-eyed peas from dry, be sure to give them a good overnight soak first for 6-8 hours. Then, follow the package instructions for cooking them (typically, drain the soaked beans, then cook them in 6 cups of water for 45 minutes to 1 hour). If you're using canned black eyed peas, skip this step, as they are already cooked.

Chop the bacon into small pieces and transfer it to a large thick-bottomed pot such as a Dutch oven. Heat over medium-high heat and cook, stirring occasionally, until much of the fat has rendered, about 5 to 6 minutes. Add in the chopped onion and garlic and sauté for 5 minutes or until the onion has softened.

Transfer the chopped Italian sausage and bell pepper to the pot and cook for another 3 to 5 minutes, until the sausage is mostly cooked through. Note: if you’re using pre-cooked sausage, you’re ready to move onto the next step without extra cooking time.

Pour in the chicken broth and add the chopped collard greens and black-eyed peas to the pot. Bring the soup to a full boil, covered, then reduce the heat to a gentle boil. Cook, stirring occasionally, for 30 minutes. Note: you can cook the soup longer at a gentle simmer if you have the time.

Taste the soup for flavor and add sea salt and black pepper to your personal taste.

Serve black eyed pea soup with cornbread and butter, and enjoy!