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Blackeyed Pea Soup with Sausage

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Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 cloves garlic
  • 1 cup diced celery
  • 1 12 ounce package fully cooked Andouille or smoked sausage links, chopped
  • 10 cups chicken stock
  • 1 16 ounce bag dried blackeyed peas, picked through, rinsed and drained
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon fresh thyme leaves chopped
  • Optional: 4 cups collard mustard or kale greens, cleaned and coarsely chopped

Instructions

  • In a dutch oven, heat olive oil over medium heat. Cook onions and celery until softened.
  • Add sausage and sauté until heated through. Stir in garlic and sauté for about 30 seconds to 1 minute – do not brown.
  • Add chicken stock and black-eyed peas to the pot. Bring to a boil; cover and reduce heat to simmer. Allow to cook on low until peas are cooked, about 2 to 3 hours.
  • Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes.
  • Add vinegar, red pepper flakes, thyme and salt and pepper to taste.