Description
This Black Eyed Pea Soup is packed with smoky andouille sausage, vibrant collard greens, and a hearty tomato base. Quick to prepare, it’s perfect for a cozy dinner or any festive occasion.
Ingredients
Scale
- 1 tbsp avocado or olive oil
- 1 yellow onion
- 3 carrots
- 2 celery ribs
- 5–6 garlic cloves
- 2 tbsp tomato paste
- 1 lb andouille sausage
- 14.5 oz can fire-roasted diced tomatoes
- 1 lb dried black-eyed peas
- 6 cups chicken stock or broth
- 2 cups water
- 1 tsp kosher coarse salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried thyme
- Pinch cayenne pepper
- 1 bay leaf
- 3–4 oz collard greens
Instructions
- Prep all ingredients: dice onion, carrots, and celery; mince garlic; chop sausage; wash and chop collard greens.
- Sauté onions, carrots, and celery in Instant Pot with oil for 4-5 minutes until soft.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in tomato paste and sausage; cook for 1 minute.
- Add fire-roasted tomatoes, rinsed black-eyed peas, chicken stock, water, and spices; stir well.
- Seal Instant Pot and cook on high pressure for 30 minutes.
- Let pressure release naturally for 10-15 minutes, then do a manual release.
- Remove bay leaf and switch to sauté mode; stir in collard greens and cook for a few minutes until wilted.
Notes
For a creamier texture, mash some black-eyed peas after cooking.
Substituting turkey sausage or omitting sausage makes it vegetarian-friendly.
Canned black-eyed peas can be used; adjust cooking time to 10 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg