Black-Eyed Pea Soup with Collard Greens and Turkey Sausage Recipe

Servings: 4

Total Cooking Time: 45 Minutes

Hands-On Cooking Time: 15 minutes

Hands-Off Cooking Time: 30 minutes

Ingredients

• 1/4 cup extra virgin olive oil
• 12 oz. turkey sausage, smoked or unsmoked sliced in ¼” rounds
• 1 red onion finely chopped
• 1 cup fennel or celery, finely chopped (rinsed under cold water)
• 1 carrot peeled and finely chopped
• Kosher salt, to taste
• 4 cloves garlic, minced
• ½ tsp. smoked paprika
• ½ tsp. cumin
• ½ tsp. black pepper
• ¼ tsp. cayenne pepper (add more for more spice)
• 1 – 15-ounce can diced tomatoes
• 1 – 15-ounce can black-eyed peas, drained and rinsed
• 3 cups chicken or vegetable broth
• 1 medium bunch collard greens (10 ounces) washed, stemmed, and chopped *See note below
• 2 tbsp. fresh dill, chopped
• 2 tbsp. fresh lemon juice, from 1 medium lemon

*Wash the collard greens before chopping. Soak the greens in cold water with either a ¼ cup of vinegar, a handful or salt, or a sprinkle of baking soda. Mix the greens around in the water and let sit for 10-15 minutes, allowing dirt and sediment to fall to the bottom. Lift the greens from the water. Repeat the process until the water is clear.

Instructions

1. In a large pot, heat oil over medium-high heat until shimmering. Add the sausage and cook until brown on the edges, about 5 to 10 minutes.
2. Add the onion, fennel, and carrot. Season with salt. Cook, stirring occasionally until vegetables soften, about 7 to 10 minutes.
3. Stir in garlic, paprika, cumin, black pepper, and cayenne. Cook until fragrant, about 1 minute. Add diced tomatoes, stirring constantly and scraping up any browned bits on bottom of skillet, until tomatoes start to simmer, 2 to 3 minutes.
4. Stir in black-eyed peas, broth, and greens. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook, stirring occasionally, until flavors meld and mixture slightly thickened.
5. Remove from heat, then stir in dill and lemon juice.