Place the black-eyed peas in a medium bowl and cover them with at least 2 inches of cool water. Allow them to soak overnight or for approximately 8 hours. Drain and transfer the peas to a large pot, covering them again with 2 inches of water. Season generously with salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the peas are tender, approximately 45–60 minutes. Drain and set aside.

Rinse the collard greens thoroughly under cool water to remove any grit. Using a sharp knife, remove the stems and chop them finely. Cut the leaves into wide strips, then chop them into smaller pieces. Set the greens aside. In a separate bowl, prepare the diced onion, red bell pepper, and minced garlic for cooking.

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and chopped collard stems, cooking for 2–3 minutes or until they begin to soften. Stir in the red bell pepper and garlic, cooking for an additional minute. Remove the sausage casings and crumble the sausage into the pot. Cook, stirring frequently, until the sausage is browned and no longer pink.

Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Stir to combine. Bring the mixture to a simmer and cook for approximately 10 minutes, allowing the flavors to blend.

Add the cooked black-eyed peas and chopped collard green leaves to the pot. Continue simmering for another 10 minutes, or until the greens are tender and the flavors are well integrated.

Squeeze in the juice from half a lemon to brighten the flavor. Season the soup with salt and freshly ground black pepper to taste. Stir gently, then remove from heat.

Ladle the soup into bowls and serve warm. This dish pairs beautifully with freshly baked cornbread or steamed rice.