Prosperity Black-Eyed Pea Soup
Recipes Healthy Cooking Main Dish Pork Seasonal cooking Soups and stews
Description
This hearty soup is packed with flavor and wonderful vegetables. Whether you serve it on New Year's Day or not, it provides a healthy meal for the new year.
Ingredients
1 lb. ground hot Italian sausage
2 c. frozen black-eyed peas
1 large onion, small diced
1 c. small diced celery
3 c. washed, chopped collard greens, tightly packed
4 San Marzano tomatoes from a can plus 1/2 c. San Marzano tomato sauce from the can
40 oz. beef stock
1 1/2 c. sliced carrots
4 garlic cloves, minced
2 T. chopped Italian parsley
1 T. minced rosemary
2 thyme sprigs
1 bay leaf
2 T. unsalted butter
2 T. olive oil
1 T. kosher salt
1 t. black pepper
1 t. garlic powder
1/4 t. crushed red pepper flakes
Directions
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In a large cast iron Dutch oven, turn heat to medium-high heat; cook sausage until browned and cooked all the way through; about 7-9 minutes. After sausage is fully cooked, remove from Dutch oven with a slotted spoon; set aside.
Add butter and olive oil to Dutch oven; add onion, garlic and celery; sauté until onions and celery soften, about 5-7 minutes; add carrots; cook for 3 minutes.
Add salt, pepper, garlic powder, crushed red pepper flakes, tomatoes and 1/2 c. of its juice; sauté until tomatoes have broken down; about 3-5 minutes. Add collard greens; stir; cook until wilted down; about 4-6 minutes.
Add cooked sausage, black eyed peas, thyme leaves and rosemary; cook for 3-4 minutes. Add beef stock and bay leaf; stir; bring to a boil; reduce to a simmer; cook until black eyed peas are tender and soft, 25-30 minutes. Season with salt and pepper, to taste if needed.
Stir in fresh chopped Italian parsley right before serving.
4-6 servings.