WELCOME TO YOUR BLOG

Search
  • Chef D.Arthur

Holiday Leftovers: Black Eyed Pea & Collard Green Soup w/ Andouille Sausage

Black Eyed Pea & Collard Green Soup w/ Andouille Sausage

INGREDIENTS

· 3 tbsp. olive oil

· 1 lb. Andouille sausage, chopped

· 1 medium yellow onion, chopped

· 3 cloves garlic, minced

· 2 – 15 oz. cans black eyed peas, rinsed & drained

· Steak seasoning (to taste)

· 1 – 32 oz. container chicken or beef stock

· 1 cup water

· 2 tsp. hot sauce

· 2 cups left over collard greens



INSTRUCTIONS


· In a large Dutch oven, heat olive oil on medium high heat.

· Add Andouille sausage and cook until browned, 3 – 5 minutes.

· Mix in onion and cook for 2 – 3 minutes then add in garlic. Cook for an additional minute.

· Stir in black eyed peas and steak seasoning. Cook 2 – 3 minutes.

· Add chicken or beef stock, water, and hot sauce. Bring to a boil.

· Reduce heat to medium and let simmer 8 - 10 minutes covered then add in left over collard greens. Simmer for an additional 5 minutes. Serve.

15 views