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.
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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