Black-Eyed Pea and Collard Greens Soup

Black eyed peas and tender collards and vegetables with Andouille sausage and savory broth make a lucky and flavorful soup.
Black Eyed Pea and Collard Greens Soup

Black Eyed Pea and Collard Greens Soup

By Sue Lau | Palatable Pastime

Black Eyed Pea and Collard Greens Soup

My black eyed pea and collard greens soup, a healthy winter favorite of mine is being updated 1.19.19 to share with From Our Family Table Blogging Group.

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Black Eyed Pea and Collard Greens Soup

New Year’s Day is just a few days away. Can you believe it is time for a new year? And 2016, you have been a very bad monkey, very rough on us. Most recently with the loss of George Michael. So young.

I guess what we all need is a bit of extra luck, so this easy to make soup has two luck-filled ingredients: black eyed peas and collard greens. I’ve used canned peas in this to make it go faster.

There is a bit of chopping, but for making soups, did you know that you can easily chop vegetables like carrots, celery, onions, peppers and leeks ahead and keep them ready in freezer bags? That can speed weekday meals along. You can also buy some of these already chopped and frozen if that’s your thing, but I do find it very relaxing to spend some time deep in thought, chopping veggies. Just not TOO deep in thought. I do like keeping both sharp knives and all fingers!

Also for soup season I tend to save bones for broth and vegetable scraps also for broth. I will add them to freezer bags until I have enough to justify covering with water and simmering away. Besides chicken bones and beef bones, I also save ham bones and also fish bones and shrimp shells and the like. Just not the ones that sat on someone’s plate.

I hope this keeps you warm during our *chilly* season (Haha! It was 70°F out there today!) . But if nothing else, we can eat lighter with soup and sweat off extra pounds in the sultry winter air.

~Sue

Black Eyed Pea and Collard Greens Soup

Servings: 8-10
Time: 1hr
Difficulty: easy
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Ingredients:

16 ounces smoked Andouille sausage, diced
2 tablespoons olive oil
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 cup diced red bell pepper
3 cloves garlic, minced
2 teaspoons Cajun spice blend
1 teaspoon dried thyme
1 teaspoon black pepper
16 ounce can diced tomatoes (with liquid)
2 teaspoons Louisiana hot sauce
2 16-ounce cans black eyed peas (with liquid)
48 ounces chicken broth
8-10 ounces collards (stems removed), chopped

Method:

Saute the diced sausage in oil until browned, then set aside, leaving remaining oil in soup pot.
Add the onions, carrots and celery to the pot and cook until onions are translucent, then add the diced bell pepper, garlic, Cajun spice, thyme, black pepper, diced tomatoes with juice, hot sauce, liquid drained from the canned peas, and chicken broth, bringing to a boil.
While soup is heating up, thoroughly rinse the collard leaves to rinse off any grit. Cut out the thick stems, then stack the leaves, roll up as one and slice, then chop.
Add collards to the simmering soup and continue to cook on low for 30 minutes.
Add the drained peas and browned sausage to the soup, stir, and continue to cook 15 minutes more or until greens are tender and peas and sausage are heated through.

From the kitchen of palatablepastime.com