Black-Eyed Pea Soup with Collard Greens and Sausage
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- ½ cup sliced celery
- 1 tablespoon minced garlic
- 1 (14 ounce) package smoked sausage, sliced
- 1 teaspoon fresh thyme leaves
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 6 cups chopped Certified SC Grown collard greens, tough stems removed
- 1 (15.5 ounce) can black eyed peas, drained and rinsed
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Heat the olive oil in a Dutch oven or large soup pot over medium heat.
- Add the smoked sausage, onion, carrots, and celery. Cook, stirring occasionally, for 7 to 8 minutes, or until the vegetables are tender.
- Stir in the garlic and thyme and cook for 1 minute.
- Add the chicken broth and diced tomatoes with their juices. Increase the heat and bring to a boil.
- Stir in the collard greens. Reduce the heat to a gentle simmer, cover, and cook for 15 to 20 minutes, or until the collard greens are tender.
- Stir in the black eyed peas and season with salt and black pepper. Cook for an additional 5 minutes before serving.
