Black Eyed Pea Sausage Soup
New Year’s Luck Soup (a soup version of Hoppin’ John)
2 lb dried black eyed
peas
1 lb cooked link
sausage of your choice (I used a chicken sausage – Adelle’s Pineapple-Bacon)
3 quarts chicken or
vegetable broth plus water
2 tablespoons olive
oil
2 yellow onions,
chopped
3 cups carrots,
chopped
3 cups celery, chopped
6 cloves garlic
2 tablespoons Italian seasoning
1 teaspoon salt
½ teaspoon black
pepper
2 bay leaves
1. Sort
through black eyed peas, removing pebbles, debris, etc. Cover black eyed peas with water – about 2”
above the level of the peas in your pot.
Soak for 4 hours or overnight.
2. Caramelize
onions in olive oil, then add the other vegetables and sauté them until all are
tender.
3. Add
vegetables and bay leaves to stockpot and add drained, soaked black eyed peas. Add broth.
Add more liquid as needed to keep the peas submerged during cooking. Simmer several hours until peas are
soft.
4. At
this point, you may wish to remove several cups of the mixture and puree in the
blender to make a creamier soup base.
Return the puree to the pot and add the diced cooked sausage and Italian
seasoning, salt and pepper. Simmer 30 minutes
longer, taste and adjust seasonings as needed.
5. For
my New Year’s Open House, I made this soup the day before and reheated to serve
it from the crock pot. The flavor seemed
to improve the second day.
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