Black Eyed Pea Soup with Sausage and Kale

Kimberly Killebrew

Loaded with flavor and nutrition, this is the perfect soup to cozy up to on cold night!

4.80 from 5 votes

Prep Time 5

Cook Time 1 10

Total Time 1 15

Course Entree, Main Course, Soup

Cuisine American

Servings servings

Calories 533 kcal

2 cups dried black-eyed peas , soaked overnight, drained and rinsed
1 pound bulk Italian sausage (click link for best and easy homemade sausage recipe!)
1 tablespoon extra virgin olive oil
1 large yellow onion , finely chopped
3 cloves garlic , minced
6 cups chicken broth
14.5 ounce can diced tomatoes
3 bay leaves
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bunch kale (or greens of choice, e.g., collards, Swiss chard, spinach, etc) , washed, tough stalks removed, chopped
Freshly grated Parmesan cheese for serving

In a large 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 even better the next day and makes great leftovers!

Keyword Black Eyed Peas Soup

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