Recipe: Black-Eyed Pea Soup with Andouille & Collards
Wow, I can’t believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I’m still full from the past month of indulgent cooking, but I can’t wait to eat my way through 2011 with all of you dear readers!
Speaking of indulgences, I am not making any food or diet resolutions this year. I just try my hardest to live a balanced life all year long. Well, most of the time.
Usually I can trust my natural instincts to know what my body is craving (and yes, sometimes that means lots and lots of chocolate!). Right now it’s all about fruits and veggies, and I can’t seem to get enough soups and smoothies. Thank goodness it’s soup week here at The Kitchn.
If you didn’t get your lucky dose of peas, greens, and ham on New Year’s Day, now is your chance. This is a perfect weeknight dinner. It’s quick to put together and just needs about an hour on the stovetop. Serve over a bowl of crumbled cornbread and you’ve got yourself a perfect Southern meal.
Black-eyed Pea Soup with Andouille and Collards
Serves4 to 6
- 2 tablespoons
medium onion, chopped
(12 ounce) package fully cooked Andouille or smoked sausage links, chopped
- 6 cups
(16 ounce) bag frozen black-eyed peas
- 4 cups
collard greens, cleaned and coarsely chopped
- 3 to 4 tablespoons
- 1 teaspoon
- 1/8 to 1/4 teaspoon
red pepper flakes
Hot sauce (optional)
In a dutch oven, heat olive oil over medium heat. Cook onions until softened. Add Andouille and sauté until heated through.
Add chicken stock and black-eyed peas to the pot. Bring contents to a boil, then cover and reduce heat to simmer. Allow to cook on low until peas are cooked, approximately 45 minutes.
Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes. Season with cider vinegar, salt, and red pepper flakes, adjusting to personal taste.
Serve with cornbread and hot sauce.