Prosperity Black-Eyed Pea Soup
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.