My Kale, Sausage and Black-Eyed Pea Soup is a nutritious and hearty meal that will help you restart those healthy eating habits after a few days (weeks?) of holiday eating and drinking. The black-eyed peas in this soup add a rich, earthy flavor and a buttery and creamy texture, while the kale adds heft and tons of vitamins, minerals and fiber. Kale is considered by many as one of the most nutrient-dense foods on the planet and one cup contains more vitamin C than an entire orange. So, load up! There’s no better time than winter to increase your intake of such vitamins and ward off those seasonal colds.
This soup can be made in under thirty minutes and is a great meal to serve on those days when you are too busy to cook. It’s a perfect meal to serve after the holiday season too, because let’s be honest…who isn’t just a little burned out on cooking right now?
To make this soup, brown a ½ pound of ground pork sausage in a large soup pot or Dutch oven. Grate ½ a small onion and one stalk of celery and add vegetables to the browned pork. Sautee for 2 minutes. Next, add 32 ounces of chicken stock (preferably homemade) along with 1 teaspoon of salt, one 15 ounce can of drained black-eyed peas and 4 cups of kale that has been destemmed and roughly chopped. Cover and simmer the soup for 20 minutes on medium to medium-high heat. After 20 minutes, turn heat to low and add 1 cup of heavy cream, ¼ teaspoon of cayenne, 1 teaspoon of salt, ¼ teaspoon of pepper and 1 teaspoon of paprika. Cook for a minute longer. Taste and adjust seasonings as desired. Serve this soup with a hunk of crusty bread and a glass of good white wine. Enjoy!
Note: if you would like to keep this soup dairy-free, omit the heavy cream and refrain from draining the black-eyed peas when added to the soup.
Kale, Sausage and Black-Eyed Pea Soup
Ingredients
- ½ pound ground pork sausage
- ½ small onion, grated
- 1 stalk of celery, grated
- 32 oz chicken stock
- 4 cups kale, destemmed and chopped
- 1, 15 oz can of black-eyed peas, drained
- 1 cup heavy whipping cream
- 2 tsp salt
- ¼ tsp cayenne
- ¼ tsp black pepper
- 1 tsp paprika
Instructions
- In a large soup pot or Dutch oven, sauté ground pork sausage until cooked through.
- Add grated vegetables and cook for two minutes and until fragrant.
- Add chicken stock, along with 1 teaspoon of salt and 4 cups of kale that has been destemmed and chopped and one 15 oz can of drained black-eyed peas.
- Cover and simmer soup for 20 minutes.
- After 20 minutes, reduce heat to low and add heavy cream, remaining salt and spices.
- Cook soup for a minute longer, taste and adjust seasonings to taste.
- Serve soup with a hunk of crusty bread and a nice glass of white wine. Enjoy!
- Note: if you would like to keep this soup dairy-free, omit the heavy cream and refrain from draining the black-eyed peas when added to the soup.
