Black Eyed Peas Soup
Ingredients
- 1 tbsp oil
- about .75 pounds Italian sausage
- 1 small onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 large sweet potato, cubed
- 2 cups broth vegetable, beef or chicken
- 2.5 cups black eyed peas, cooked
- 1 pound collard greens, washed and chopped
- 1/2 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp thyme
- salt and pepper to taste
Instructions
- Heat oil in a pot over medium high heat. Add sausage and cook until no pink is visible.
- Stir in onions and celery to pot. Cook until they are tender and onions is translucent then mix in garlic and ginger.
- When garlic and ginger is fragrant, add in sweet potatoes followed by broth. (If using frozen black eyed peas, add them now)
- Add cayenne, paprika, thyme, salt and pepper. Stir to combine then cover and let cook for about 3 to 5 minutes.
- Next add in collard greens followed by black eyed peas. Stir and cook for an additional 10 to 15 minutes or until everything is well cooked.
- Taste for salt and adjust as needed. Serve warm on its own or with cornbread on the side.