Every New Years Day I make the traditional southern New Years day food (greens, black eyed peas, pork) with some extras to go with it. This year my husband sent me this recipe and said instead of making the whole meal we should try this soup out. So thanks to #theblondcook for the inspiration. We did change up a few things. She called it Black-Eyed Pea Soup with Collard Greens and Sausage. Like she said, growing up in the south, it is totally unacceptable NOT to have greens and black-eyed peas on New Year's day. Just not sure I would have thought about throwing it all into a soup, but glad she did. It was a hit at our house.
INGREDIENTS
- 👉1 tablespoon extra-virgin olive oil
- 👉1 cup chopped yellow onion
- 👉1/2 cup thinly sliced carrots
- 👉1/2 cup sliced celery
- 👉1 tablespoon minced fresh garlic
- 👉1 (14 ounce) package smoked kielbasa sausage, sliced
- 👉1 (14 ounce) package smoked beef sausage, sliced
- 👉1 teaspoon dried thyme leaves
- 👉4 cups chicken broth-Typically I add more as it seems to get absorbed into the soup while you cook. I used a total of 3 boxes of chicken broth.
- 👉1 (28 ounce) can crushed tomatoes
- 👉1 (16oz package) tightly packed chopped turnip greens, tough stems removed
- 👉1 (15.5-ounce) can black-eyed peas, drained and rinsed
- 👉1/4 teaspoon salt (or to taste)
- 👉1/4 teaspoon black pepper (or to taste)
*Now as I was making it my husband thought that it should be over rice. So I made some rice for him. He said it was a must. Then as I was talking to my aunt about it she said, diced potatoes would probably be good. So if you want to add some more to make it a little heartier I would suggest either rice or potatoes.
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