Black Eyed Pea and Sausage Soup
Ingredients
- 1 cup chopped onion
- 1 tbsp minced fresh garlic
- 1 pound of link sausage
- 1 quart of chicken broth
- 1 15 oz can of diced tomatoes
- 3 cups of turnip or kale greens chopped
- 1 tbsp of apple cider vinegar
- 1 tsp salt
- 1/2 tsp coriander
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 15 oz can black-eyed peas drained and rinsed or follow the recipe above for dry black eye peas
Instructions
- If you cook this on the stove, use a little bit of olive oil to cook the onions and sausage before you add the other ingredients, except greens. Let cook on low for a few hours and add the greens about a 1/2 hour before serving.
- If you use a slow cooker, just put all the ingredients in, except kale and cook on HIGH for about 46hours to make sure the peas are cooked. If you use canned black-eyed peas, cook for a few hours on LOW. About an hour before serving, add greens.