Try it Tuesday! Black Eyed Pea Soup

Black eyed peas are a tasty and often overlooked ingredient that are easy to prepare and highly nutritious.  This recipe is easily adaptable to your family’s needs and preferences.

Black Eyed Pea Soup

1 lb soaked black eyed peas

6 cups veggie or chicken stock

1 small onion diced

2 medium carrots sliced

2 ribs celery sliced

1 lb mild sausage (turkey, pork, or meat substitute)

2 cups cabbage or greens

5 cloves chopped garlic

2 bay leaves

3 tbs oil of choice

Salt/pepper

Put the peas into the stock and bring to a simmer for 1 hour.  While that is cooking heat a skillet to medium high and add oil.  Once oil is hot add onion, carrots, and celery; cook stirring often for 5 or 6 minutes.  Add in garlic and stir again.  Put in protein and brown well.  Once peas have simmered for an hour add in the cooked veggies and protein along with the bay leaves. Simmer another 30 minutes and then add in greens.  Simmer until greens are cooked. Check peas and make sure they are cooked to your preference, the longer they cook the softer they are.  Salt and pepper to taste.

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