Black-Eyed Pea Soup with Greens

Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty.  Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa.  You can also use any greens you like, I just happened to have kale.  Swiss chard or collard greens would be great.  Versatile and good to clean out the fridge, too.

photo (13)

  • 2 tablespoon cooking oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • Swiss chard, kale, or other greens, stems and ribs removed and roughly torn
  • 1 package frozen black-eyed peas (or you could use dried and soak them ahead of time)
  • 6 cups chicken stock (homemade is especially good)
  • 1/2 teaspoon Sriracha or Tabasco sauce
  • 1 lb kielbasa, smoked sausage, or ham, sliced
  • 1/4 teaspoon fresh-ground black pepper
  • Salt and pepper to taste (I was very generous with both)

 

Heat oil over medium heat in a large pot. Add onion, garlic, carrots and celery and cook until onion is translucent. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add sausage/ham, collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and hot sauce and serve.

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