BLACK EYED PEA SOUP
This Black-Eyed Pea Soup recipe uses all the traditional southern ingredients for New Year's Day, is made in one-pot, and gluten-free.
Servings: 6 people
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion diced
- 3 stalks celery diced
- 1 cup carrots peeled and sliced
- 1 tablespoon garlic minced
- 1 teaspoon thyme
- 14 ounces smoked sausage sliced
- 32 ounces chicken stock
- 28 ounces tomatoes, crushed or diced
- 6 cups collard greens, packed cleaned and chopped, stems removed
- 2 cans black-eyed peas drained and rinsed
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- pinch red pepper flakes
Heat the oil and butter in a large Dutch oven or stockpot. Add the onion, carrots, celery, thyme, and garlic. Saute for 5 minutes.
Move the vegetables to the side and add the sausage. Saute until the sausage is lightly browned.
Add the chicken stock, tomatoes, salt, pepper, and red pepper flakes. Stir well, scraping the bottom to release all the bits that stuck to the bottom of the pot.
Bring to a boil. Add the collard greens and cook for 15-20 minutes until the collards become tender.
Add the peas, reduce the heat, and simmer until everything is thoroughly heated.
Serving: 6people | Calories: 413kcal | Carbohydrates: 30g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1411mg | Potassium: 675mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3740IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg