Black-Eyed Pea Soup
Ingredients
- 1 Tbsp Extra-virgin olive oil
- 1 Cup Chopped yellow onion
- 1 Cup Peeled and sliced carrots
- ½ Cup Sliced celery
- 1 tsp Garlic minced
- 1 tsp Thyme
- 4 Cups Chicken broth
- 1 15.5 oz Can black eyed peas drained and rinsed
- 1 package Black-eyed peas drained and rinsed, then cooked
- 1 package Collard greens chopped
- ¼ tsp Salt to taste
- ¼ tsp Pepper to taste
- 1 Can Diced tomatoes with juice
Instructions
- In a dutch oven or a large soup pot, heat oil over medium heat. Add sausage slices, onions, carrots, and celery. Cook for approximately 7-8 minutes or until vegetables are tender, stirring frequently.
- Add garlic and thyme and stir to combine. Add chicken broth and tomatoes with juice. Increase heat to high and bring to a boil.
- Add chopped collards and stir well to combine. Reduce heat to maintain a gentle simmer, cover and simmer for 15-20 minutes or until collard greens are tender.
- Stir in cooked black-eyed peas, season with salt and pepper and cook for an additional 5 minutes.
