Black-Eyed Peas and Greens with Sausage Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 8/10/2020

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

Serves: 10 Save

Ingredients (14)

  • 2 tablespoon olive oil
  • 1 teaspoon thyme, divided
  • 1 large onion, chopped
  • 2 slice bacon, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt, divided
  • 1 large bunch turnip greens, chopped
  • 4 cup reduced-sodium chicken broth, divided
  • 1 tablespoon balsamic vinegar
  • 6 cup frozen black-eyed peas
  • 16 ounce diced tomatoes, undrained
  • 12 ounce smoked beef kielbasa, sliced
  • 2 cup water
  • Freshly ground black pepper

Directions

  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.