Friday, November 29, 2019

Black Eyed Pea and Greens Soup


Black Eyed pea and Greens soup

*adapted from Carolyn Strickland

2 15 oz cans black eyed peas, drained and rinsed
½ TB extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
½ package (2 links) Field Roast Smoked Apple Sage “Sausage”, sliced or diced
2 stalks celery, chopped
6 cups vegetable broth
1 large bunch kale, stems removed (also great with collards)
4 carrots, chopped
½ tsp liquid smoke
½ tsp smoked paprika

Heat oil in skillet (or use some veg broth for oil free version).  Cook sausage until lightly browned (2-3 min).  Set aside in a bowl.  In a stock pot over medium-high heat, saute onion, garlic and celery until onion is translucent, 5-8 minutes adding water a few T at a time to keep veggies from sticking to pan.  Add drained and rinsed black eyed peas and broth and bring to a boil.  Add carrots, liquid smoke, and paprika (add collards here, if using) – simmer until tender, at least 20-30 minutes more.  Add sausage and kale and simmer 10 minutes. 
Makes roughly 6 servings

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