Black-eyed Pea Soup with Andouille and Collards

By polloazul

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 (12 ounce) package fully cooked Andouille or smoked sausage links, chopped
• 6 cups chicken stock
• 1 (16 ounce) bag frozen black-eyed peas
• 4 cups collard greens, cleaned and coarsely chopped
• 3 - 4 tablespoons cider vinegar
• 1 teaspoon salt
• 1/8 - 1/4 teaspoon red pepper flakes
• Hot sauce (optional)

Details

Servings 4

Preparation

Step 1

In a dutch oven, heat olive oil over medium heat. Cook onions until softened. Add Andouille and sauté until heated through.

Add chicken stock and black-eyed peas to the pot. Bring contents to a boil, then cover and reduce heat to simmer. Allow to cook on low until peas are cooked, approximately 45 minutes.

Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes. Season with cider vinegar, salt, and red pepper flakes, adjusting to personal taste.

Serve with cornbread and hot sauce.