Call it want you like – an Italian-influenced Southern dish or a Southern-influenced Italian dish. Either way, this quick and easy to prepare soup is deliciously satisfying!
Do any of you keep food storage? We do, which means every now and then foods have to be rotated. This time it was the black-eyed peas’ turn. So heads up, there may be some more black-eyed pea recipes coming up in the future.
But don’t you just loved black-eyed peas? They’re one of my favorite legumes. Unlike quite a few varieties that are very similar in flavor, black-eyed peas have a unique flavor all to their own.
I also had a lot of organic kale on hand (we juice) and that was a natural match made in heaven. Within 10 minutes I had a delicious soup simmering on the stove top, its wonderful aroma filling our home. If you like hearty, flavorful soups, give this one a try. You’ll love it!
Let’s get started!
In a stock pot, brown the sausage until most of the pink is gone, then add the oil and onions. Cook until soft and translucent, 5-7 minutes.
Add the garlic and cook another minute.
Add the beans, tomatoes and seasonings.
Add the chicken stock. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour or until the black-eyed peas are soft but not mushy.
Your deliciously rich and flavorful broth is ready for the kale!
Add the chopped kale and simmer another 10 minutes.
Serve sprinkled with some fresh Parmesan cheese and enjoy!
- 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
- 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.
I’m not a big soup eater, but this one sounds like it’s well worth trying. It would definitely give me a chance to have black-eyed peas again – haven’t had them in years.
I don’t cook with black-eyed peas very often either, Susan. And I’m not sure why that is, because they’re one of my most favorite beans. With the large stash I have on hand that needs to be used, I now have an excuse to make more meals with them 🙂
The picture looks as though black beans have been added. What could the back be that I see in the pic? I am looking forward to making this soup exactly as stated in the recipe!
Hi Polly, no, there are no black beans in the pictures. Black-eyed peas are white with large black spots on them, so that’s probably what you’re seeing.
Can I use canned Peas? Don’t have over night time.
Yes, just add them in during the last 30 minutes of cooking.
Granola Girl made this last night. WOW! It is excellent! She used our homemade chicken sausage which is very low in fat. She also added a couple finely chopped anchovies, as well as some red wine. The broth reminded me of the cioppino base at Cioppino’s in San Francisco. This is such a savory dish. I even had it for breakfast this morning! Another great recipe.
Nice touches, Ozark Hillbilly, and I’m thrilled you both enjoyed it, thank you!
Just seeing this post from a year ago. This soup looks delicious!! Curious if spinach or collard greens can be substituted for the kale.
They sure can, Cindy, either will work perfectly!