Black Eyed Pea Soup with Collard Greens
This Black Eyed Pea Soup is the perfect recipe when you want your collard greens and black eyed peas for New Year's to bring you a bowl of good fortune and flavor.
Servings: 8 servings
Ingredients
- 12 ounces bacon
- 12 ounces smoked sausage, sliced into bite-size pieces
- 1 medium yellow onion, diced
- 7 garlic cloves, peeled and diced
- 3 bell peppers (any color), diced
- 2 teaspoons dried rosemary
- ½ teaspoon crushed red pepper flakes
- 2 15-ounce cans black eyed peas
- 1 bunch fresh collard greens, stemmed and chopped (about 6 cups)
- 6 cups chicken broth
Instructions
- Cut bacon slices into ¼-inch-wide pieces and cook over medium heat in Dutch oven for about 5 minutes.
- Add sliced sausage and cook for another 3 minutes.
- Add onion, garlic, and bell pepper; continue to cook at medium heat, stirring often, until softened, about 5 minutes.
- Sprinkle in rosemary and crushed red pepper, stir well to combine, and cook for 2 minutes.
- Stir in black eyed peas, collard greens, and chicken broth. Bring the mixture to a boil over medium-high heat.
- Reduce heat back to medium and simmer for about 45 minutes, stirring occasionally, until flavors meld and collard greens are tender.
- Divide among bowls and serve.
