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.

Hot Toddy

The Bar

Your cozy winter companion awaits! Hot Toddy offers a warm, soothing cocktail melds the smoothness of whisky, the tang of lemon and the sweet whisper of honey, garnished with a orange slice.

Ingredients (7)

  • 1.5 oz. Johnnie Walker Black Label Scotch
  • 0.75 oz. Lemon juice
  • 0.5 oz. Honey
  • 1 Dash Angustra
  • 3 Cloves
  • 2oz. Water
  • Cinnamon stick and orange slice to garnish
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