Friday, January 1, 2016

Black Eyed Pea and Collards Soup

Every new year's day I make black eyed peas and collards in some way. Sometimes it is just simply a pot of beans and a pot of collards. This time I decided to switch things up a bit and turn it into a soup. The results were delicious!

Black Eyed Pea and Collards Soup

One package vegan kielbasa sausage, sliced into coins
2 onions, chopped
3 cloves garlic, minced
1 t. Cajun seasoning
8 cups vegetable broth
One package of dried black-eyed peas
1 bunch of collard greens, stemmed and cut into 1-inch pieces
1/2 c. basmati rice
1 t. hot sauce

Soak the peas in enough water to cover overnight. Drain and dump them into a crockpot. Add the onions, garlic, Cajun seasoning and vegetable broth. Cover and cook on low for 10 hours. Add the collards, rice, and hot sauce. Stir to mix, cover and let cook an additional hour.

Saute the kielbasa in a little bit of olive oil until nicely browned.

Serve the soup in bowls and top with a few coins of the kielbasa. Enjoy!

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