Tasty Cooking ~ Black-Eyed Pea and Sausage Soup

Photo Credit: Jennifer Locklin (jlocklin_photos)

This is my husband’s favorite dish that I make. Just the other day when it was cool outside for a split second, he asked when I was going to make it. It also transitions well into a simple New Year’s day dish – black-eyed peas for a little luck and throw in some steamed collards for some money. ~ Sara D.

Black-Eyed Pea and Sausage Soup

Ingredients

• 1 pound smoked sausage, sliced
• 2 tsp vegetable oil
• 1 large onion, chopped
• 3 carrots, coarsely chopped
• 3 garlic cloves, minced
• 2 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 4 cups frozen black-eyed peas (about 1 1/2 [16-ounce] packages)
• 3 (14.5 ounce) cans beef broth
• 1 (14/5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (16-ounce) jar of salsa (I use Pace chipotle-flavored salsa)
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Cook sausage in oil in a large Dutch oven or soup pot, stirring until it browns.
2. Remove sausage, reserving drippings in pan.
3. Add onion and next 4 ingredients; saute over medium-high heat for 8 minutes or until vegetables are tender.
4. Stir in sausage, peas, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes.
5. Stir in salsa, salt, and pepper; simmer 10 more minutes. Serves about 8 people.
6. Cook’s note: Control the heat by using mild sausage and salsa. Serve with cornbread.