Welcome to a comforting culinary adventure with our Southern Soul Food Bean and Sausage Soup recipe! If you find joy in indulging in rich, savory meals that not only satisfy your palate but also warm your soul, then you’re in for a real treat. This delightful soup strikes the perfect balance between hearty and nutritious, making it an ideal choice for a quick dinner or a cozy gathering with family and friends. The combination of smoky sausage, tender black-eyed peas, and vibrant collard greens creates a dish that’s both delicious and fulfilling — perfect for anyone seeking comforting flavors in their meals.
Southern Soul Food is renowned for its ability to bring people together, offering hearty flavors and a sense of home with every bite. In essence, this Bean and Sausage Soup is more than just a meal; it’s a dish that embodies the spirit of community cooking. This recipe is easy to follow, making it accessible to novice cooks while still appealing to seasoned chefs who appreciate a straightforward yet flavorful dish. Let’s dive into the details of how to create your own pot of happiness!
Why You’ll Love This Southern Soul Food Bean and Sausage Soup
- Flavorful Comfort: With the smoky essence from the sausage and the earthy tones from beans, this soup is a flavor powerhouse.
- Nutritious Ingredients: Packed with protein and fiber from black-eyed peas, plus vitamins from collard greens, it’s a healthy choice.
- Easy to Prepare: This recipe is straightforward and takes less than an hour, making it perfect for busy nights.
- Versatile Meal: Enjoy it on its own or pair it with cornbread or rice for a heartier meal.
- Perfect for Leftovers: The flavors deepen the next day, making it even more delicious as leftovers.
Preparation Phase & Tools to Use
Before you begin cooking this Southern Soul Food Bean and Sausage Soup, it’s essential to prepare your kitchen and select the right tools. Start by gathering a large pot or Dutch oven, which will serve as the main cooking vessel. You’ll also need a wooden spoon or spatula for stirring, and a sharp knife and cutting board to dice the vegetables.
Ensure your workspace is clean and organized to make the cooking process as smooth as possible. Chop the onion, mince the garlic, and slice the sausage ahead of time. This will streamline your cooking experience and allow you to enjoy the process without feeling rushed. Having all your ingredients at hand also helps to keep the flow while cooking, ensuring that everything is added at the right time without any interruptions.
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked black-eyed peas (or canned, rinsed and drained)
- 2 cups fresh collard greens, stems removed and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar (optional for brightness)
Instructions
Step 1: Cooking the Sausage
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the rounds of smoked sausage, ensuring they spread across the surface of the pot for even cooking. Sauté the sausage for about 4-5 minutes, flipping occasionally until they develop a golden-brown crust. This browning step is crucial as it adds layers of flavor to your soup. After cooking, remove the sausage from the pot and set it aside, allowing the remaining oil and drippings to flavor the next ingredients.
Step 2: Sautéing the Aromatics
In the same pot where you cooked the sausage, add the diced onion. Allow it to sauté over medium heat for 3-4 minutes until it turns translucent, releasing its natural sweetness. Next, introduce the minced garlic to the pot, stirring for about another minute. The garlic will infuse the pot with its fragrant oils, making the base of your soup aromatic and inviting. Be careful not to burn the garlic, as it can turn bitter if overcooked.
Step 3: Adding the Broth and Beans
With the onions and garlic softened, pour in the chicken broth, giving it a good stir. Make sure to scrape the bottom of the pot with a wooden spoon to dissolve any flavorful browned bits stuck to the bottom. These bits bring out a richer flavor in your soup. Add the cooked black-eyed peas and collard greens into the pot next, along with the smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together until combined, appreciating the vibrant colors filling your pot.
Step 4: Simmering the Soup
Bring the mixture to a gentle boil, and once boiling, reduce the heat to low. Allow the soup to simmer uncovered for about 20 minutes. During this time, the collard greens will become tender and the flavors will meld beautifully. Stir occasionally, enjoying the wonderful aroma filling your kitchen as the soup cooks.
Step 5: Finishing Touches
To finish off your Southern Soul Food Bean and Sausage Soup, stir in the optional apple cider vinegar. This will give the soup a delightful kick of brightness. Then, return the previously cooked sausage to the pot, and let it simmer for an additional 5 minutes to heat through. Once done, your hearty soup is ready to be ladled into bowls and enjoyed!
Variations
- Protein: Consider swapping out the sausage for other proteins like diced chicken or turkey for a lighter version.
- Vegetables: Feel free to incorporate additional vegetables like diced carrots, bell peppers, or even corn for added texture and flavor.
- Spices: Experiment with spices such as cumin or chili powder to give the soup a different flavor profile.
Cooking Notes
- Ensure the collard greens are washed thoroughly to remove any grit before chopping.
- If using canned black-eyed peas, rinse them well to reduce sodium content and improve flavor.
Serving Suggestions
- Serve the soup with warm cornbread or over a bed of fluffy rice for a filling meal.
- A sprinkle of fresh parsley or green onions on top enhances both flavor and presentation.
Tips
- Cook the sausage to your preferred level of browning for a richer flavor.
- Taste the soup before serving and adjust seasoning with additional salt, pepper, or vinegar as desired.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 18 grams
- Sodium: 680 mg
FAQs
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, as the flavors have time to meld together. Store it in an airtight container in the fridge for up to 3 days.
Can I freeze the soup?
Yes, this soup freezes well. Just let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 2-3 months.
What can I serve with this soup?
Common pairings include cornbread, rice, or a simple green salad to enjoy alongside your hearty soup.
Can I adjust the spice level?
Certainly! You can leave out the cayenne pepper or adjust the amount according to your heat preference. For some extra spice, consider adding diced jalapeños or a sprinkle of hot sauce when serving.
Conclusion
In conclusion, the Southern Soul Food Bean and Sausage Soup is not just a meal; it’s a warm hug in a bowl, delivering comfort and satisfaction with each spoonful. This recipe encapsulates the essence of Southern cooking — simple ingredients brought together to create something extraordinary. We encourage you to try making this dish yourself, share it with loved ones, and don’t hesitate to experiment with variations to make it your own. Enjoy the warmth it brings to your home and the joy it will undoubtedly spread around your dinner table!
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Hearty Southern Soul Food Bean and Sausage Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting culinary adventure with our Southern Soul Food Bean and Sausage Soup recipe!
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked black-eyed peas (or canned, rinsed and drained)
- 2 cups fresh collard greens, stems removed and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar (optional for brightness)
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the rounds of smoked sausage, ensuring they spread across the surface of the pot for even cooking. Sauté the sausage for about 4-5 minutes, flipping occasionally until they develop a golden-brown crust. After cooking, remove the sausage from the pot and set it aside.
- In the same pot, add the diced onion and sauté over medium heat for 3-4 minutes until it turns translucent. Then introduce the minced garlic and stir for about another minute.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to dissolve any flavorful browned bits. Add the cooked black-eyed peas and collard greens along with the smoked paprika, cayenne pepper, salt, and black pepper, stirring to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and allow to simmer uncovered for about 20 minutes.
- Stir in the optional apple cider vinegar, return the cooked sausage to the pot, and let it simmer for an additional 5 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. This soup freezes well for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 680 mg
- Protein: 18 g