salt and fresh ground black pepper,to taste, if needed
Instructions
Set a 5-quart dutch oven, or soup pot, over medium-high heat.
Add the diced bacon to the dutch oven and cook for 1 minute.
Stir in the sliced sausage and continue to cook for about 5 minutes, or until sausage is browned and bacon is crispy.
Using a slotted spoon, remove sausages and bacon from the pot.
Add the onion and diced peppers to the bacon grease in the pot and cook for 3 minutes, or until softened. Stir in the garlic and cook for 15 seconds.
Add in the drained black-eyed peas and the Italian seasoning. Stir in the kale and continue to cook for 2 minutes, stirring frequently.
Stir in the chicken broth; bring to a boil.
Stir the sausages and bacon back into the soup. Reduce heat to a steady simmer and continue to cook for 20 minutes.
Taste the soup and add salt and pepper, if needed. The andouille sausage adds saltiness to the soup, which is why I almost always omit the salt for this soup.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Soup
Cuisine: American
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