Black Eyed Pea Soup
Black Eyed Pea soup features kale and andouille sausage cooked in a savory broth with the kick of a delicious blend of onions, peppers, and garlic.
Servings: 10
Ingredients
- 4 slices thick cut bacon, diced
- 6 ounces andouille sausage, sliced into ¼ inch thick slices
- 1 small yellow onion, diced
- ¼ cup finely diced bell peppers, any color
- 4 cloves garlic, minced
- 2 cans (15 ounces each) black-eyed peas, well rinsed and drained
- 1 teaspoon Italian Seasoning
- 4 cups chopped kale leaves
- 6 cups low sodium chicken broth
- 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.
- Remove the pot from the heat.
- Ladle into soup bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 24g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 304mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2823IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 3mg
