It has been cold in these parts and Kevin and I were craving soup. I got some collard greens in a covey rise share and I wanted to do something a little different with them than the usual cook to death. I saw this recipe from The Blond Cook (hey, like me!) for Black Eyed Pea and Collard Green Soup with Sausage and thought it would be perfect!
I had some home cooked pink eyed peas in my freezer, so I used those instead of canned black eyed peas. Those had some pickle meat in them so that is why you see bonus pieces of pork in there. This was really good and filling, we both loved it! And it is chock full of veggies that are good for you! I froze the leftovers and they were so good out of the freezer.
Try this, it is a perfect way to get your greens, fiber and vitamins in! Do you crave soup sometimes? What is your favorite? Full recipe to follow the montage.
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| Look at that colorful bowl! |
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| The cast, including the glary thyme! |
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| Such a good smell that mirepoix! |
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| Don't worry, they will shrink! |
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| Cook them until they are no longer vibrant green! |
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| Pin this for when the craving strikes you! |
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 cup peeled and chopped carrots (about 3)
1/2 cup chopped celery
4 cloves minced fresh garlic
a few sprigs of fresh thyme, de stemmed or 1 tsp. dried thyme
1 (14 ounce) package smoked sausage, sliced (I used chicken sausage)
4 cups chicken broth
1 (15.5-ounce) can diced tomatoes (fire roasted if you can find them)
6 cups tightly packed chopped collard greens, tough stems removed
1 (15.5-ounce) can black-eyed peas, drained and rinsed
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
In a dutch oven or large soup pot, heat oil over medium heat. Add onions, carrots and celery and cook for approximately 7 to 8 minutes or until vegetables are tender, stirring frequently. Add in the sausage to get some browning. Add garlic and thyme and stir to combine. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15 to 20 minutes or until collard greens are tender.
Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
1 (14 ounce) package smoked sausage, sliced (I used chicken sausage)
4 cups chicken broth
1 (15.5-ounce) can diced tomatoes (fire roasted if you can find them)
6 cups tightly packed chopped collard greens, tough stems removed
1 (15.5-ounce) can black-eyed peas, drained and rinsed
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
In a dutch oven or large soup pot, heat oil over medium heat. Add onions, carrots and celery and cook for approximately 7 to 8 minutes or until vegetables are tender, stirring frequently. Add in the sausage to get some browning. Add garlic and thyme and stir to combine. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil. Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15 to 20 minutes or until collard greens are tender.
Stir in rinsed black-eyes peas, season with salt and pepper and cook for an additional 5 minutes.
Happy 70th birthday to my Dad today! He doesn't look it, that is for sure!
Happy Cooking!
Missy
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