Kale, Sausage and Black-Eyed Pea Soup
Servings: 4 servings
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.