Black-Eyed Peas, Sausage, and Collard Greens Soup

 

Ingredients:

1 lb (450g) smoked sausage (such as andouille or kielbasa), sliced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes, undrained

4 cups chicken or vegetable broth

2 cups water

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 bay leaf

2 cans (15 oz each) black-eyed peas, drained and rinsed (or 2 cups cooked black-eyed peas)

4 cups chopped fresh collard greens (or 1 bunch)

1 tablespoon apple cider vinegar (optional, for a tangy touch)

1/2 teaspoon red pepper flakes (optional, for extra spice)

Instructions:

1. Cook the sausage:

Heat olive oil in a large pot or Dutch oven over medium heat.

Add sliced sausage and cook until browned, about 5-7 minutes. Remove and set aside.

2. Sauté the aromatics:

In the same pot, add diced onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and cook for another minute until fragrant.

3 Build the soup base:

Add diced tomatoes, chicken broth, water, smoked paprika, cayenne pepper, thyme, black pepper, salt, and bay leaf.

Bring to a simmer and cook for 10 minutes to develop flavors.

4. Add the black-eyed peas and collard greens:

Stir in the drained black-eyed peas and chopped collard greens.

Return the sausage to the pot.

5. Simmer:

Cover and simmer for 20-25 minutes, or until the greens are tender.

Stir in apple cider vinegar and red pepper flakes, if using.

6. Serve:

Remove the bay leaf and serve hot with cornbread or crusty bread.

Tips:

For a creamier texture, mash some of the black-eyed peas before adding them to the soup.

If using dried black-eyed peas, soak them overnight and cook until tender before adding to the soup.

Substitute collard greens with kale or spinach if desired

Enjoy your homemade, Southern-inspired soup!