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Collards & Black-eyed Pea Soup

Print Recipe
Course Soups, Chilis & Stews

Ingredients
  

  • olive oil enough to coat pan
  • 1 large onion diced
  • 2 celery stalks chopped
  • 1 yellow pepper diced
  • 4 cloves garlic chopped fine
  • 1 pound black-eyed peas cooked ahead
  • 2 teaspoons Italian Seasoning
  • 1 bunch collard greens chopped
  • 1 (15 oz) can fire-roasted tomatoes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 tablespoons tomato paste
  • 4 cups water
  • 4 teaspoons vegetable soup base organic
  • hot sauce to taste; optional
  • salt to taste; optional
  • 4 sausage in casing organic lamb sausage is suggested

Instructions
 

  • Coat the bottom of the pan with olive oil and sauté the onion until it starts to brown. Add the celery, pepper and garlic and sauté for a few minutes. Add the black-eyed peas and remaining ingredients and enough water to cover the beans plus a ½". Stir in the soup base. Allow to simmer about 20 mins or until greens are soft. If you want to add meat: Steam or brown four sausages in a little oil. Cut into disks and combine with the soup.  (Recipe♦312)