Black-Eyed Peas and Greens with Sausage Soup

Black-Eyed Peas and Greens with Sausage Soup

Combine beneficial veggies with delicious sausage for a filling, balanced meal.

Serves: 10 Save

Ingredients (13)

  • 2 T Olive Oil
  • 1 tsp Dried Thyme
  • 1 Onion
  • 2 Bacon Strips
  • 4 Garlic Cloves
  • 1 tsp Salt
  • 1 Turnip Greens Bunch
  • 4 cup Low Sodium Chicken Broth
  • 1 T Balsamic Vinegar
  • 6 cup Frozen Black Eyed Peas
  • 16 oz Canned Diced Tomatoes
  • 12 oz Smoked Kielbasa
  • 1 tsp Freshly Ground Black Pepper


  1. Heat a large pot over high heat. Add olive oil and 1/2 teaspoon thyme. And onion and bacon and saute until onion is tender. Add garlic and 1/2 teaspoon salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth. Once the greens are cooked down, add balsamic vinegar. Cover and simmer 5 minutes.
  2. Gently stir in peas, tomatoes, kielbasa, water, remaining 31/2 cups chicken broth, remaining1/2 teaspoon thyme, remaining 1/2 teaspoon salt and black pepper. Stir well. Cover and simmer over low heat until liquid is reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached. If using canned black-eyed peas, rinse and drain the peas, then add to the pot during the last 15 minutes of cooking.