Black Eyed Pea Soup

Black Eyed Pea Soup
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 339.43 calories, 21.51g protein, 12.75g fat, 35.71g carb, 7.88g dietary fiber, 3.68g saturated fat, 4.93g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Iron, Magnesium, Potassium, Zinc, Copper, Fluoride, Manganese, Vitamin A, Vitamin C, Thiamin, Vitamin B-6, Vitamin K (phylloquinone), Folate.


2  tablespoons olive oil

1  (12 oz) package andouille sausage, sliced

1  medium yellow onion, diced

2  medium carrots, diced

2  medium celery stalks, diced

4  cloves garlic, minced

6  cups chicken stock

2  cups dried black-eyed peas, soaked overnight, rinsed, and drained

1  tablespoon smoked paprika

2  sprigs fresh thyme

1  bay leaf

1  (14.5 oz) can canned diced tomatoes

1  bunch kale, stemmed and roughly chopped

   Black pepper


step 1.

In a 3-qt Dutch oven or a soup pot, heat up the olive oil over medium heat.

step 2.

Add the sausage to the pot; sear them for 3 to 4 minutes or until both sides are lightly browned. Remove the sausage and transfer to a plate.

step 3.

Add the carrots, yellow onions, celery, and garlic to the pot; cook for 5 minutes or until vegetables are softened.

step 4.

Add the broth, black-eyed peas, cooked sausage, smoked paprika, fresh thyme, and bay leaves. Bring the pot to a boil over high heat.

step 5.

Lower the heat and allow it to simmer for 30 to 40 minutes or until the black-eyed peas are fully cooked. Fish out thyme and bay leaves.

step 6.

Add the canned diced tomatoes and kale. Bring the pot to a boil again over medium heat. Turn off the heat.

step 7.

Sprinkle with pepper and serve.