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

Steps

1. 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.
2. 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.
3. 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.