Sausage, Kale and Black-eyed Pea Soup
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 cups dried black-eyed peas, soaked overnight in a pot of water covering the peas by a a couple of inches
  • 1 pound bulk Italian sausage
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 1 (14.5 ounce) can diced tomatoes
  • 3 bay leaves
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 small bunch kale, washed, tough stalks removed, chopped
  • Freshly grated Parmesan cheese for serving
  1. In a stock pot, brown the sausage until most of the pink is gone. Add the olive oil and onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the kale. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour or until the black-eyed peas are tender but not mushy. Add the kale and simmer for another 10 minutes. Add salt and pepper to taste. Serve sprinkled with some freshly grated Parmesan cheese.
This soup tastes great as leftovers.
Recipe by The Daring Gourmet at