Black Eyed Pea Soup
The ultimate comfort food for chilly days, Black Eyed Pea Soup is rich, hearty, and packed with flavor. Perfect for sharing with loved ones, this easy weeknight dinner warms the soul. Make it tonight and experience the magic!
Equipment
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Cutting Board
Ingredients
- 2 cups black-eyed peas soaked overnight, drained and rinsed
- 1 pound Italian sausage bulk
- 1 tablespoon olive oil extra virgin
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 14.5 ounces diced tomatoes
- 3 bay leaves
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 bunch kale (or greens of choice, e.g., collards, Swiss chard, spinach, etc), washed, tough stalks removed, chopped
- Parmesan cheese Freshly grated for serving
Instructions
- In a large pot, brown the Italian sausage until most of the pink is gone. Add the olive oil and onions and cook until soft and translucent, about 5 to 7 minutes.
- Add the garlic and cook for another minute. Add all remaining ingredients except for the kale. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour or until the black-eyed peas are tender but not mushy.
- Add the kale and simmer for another 10 minutes. Add salt and pepper to taste. Serve sprinkled with some freshly grated Parmesan cheese. This soup tastes even better the next day and makes great leftovers!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to five days.
- Tip 2: You can freeze this soup for up to three months once cooled.
- Tip 3: Consider pairing with crusty bread or a side salad for a complete meal.
- Tip 4: A sprinkle of fresh herbs can enhance the presentation and flavor.
- Tip 5: This soup tastes even better the next day!