Description
A comforting culinary adventure with our Southern Soul Food Bean and Sausage Soup recipe!
Ingredients
Scale
- 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