Potato And Black-eyed Pea Soup Recipe

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Potato and Black-Eyed Pea Soup

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By
@MintChocolateChick

Filling but not heavy, and delicious on a cold day. (Estimated prep time does not include soaking the peas.)

This makes a large recipe but it freezes well.


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Rating:
★★★★★ 1 vote
Serves:
6-7
Prep:
1 Hr
Cook:
2 Hr

Ingredients

2 qt
broth
1 1/2 lb
potatoes
1 1/2 c
black-eyed peas (dry)
1/2 lb
andouille
1/2 lb
collard greens
1
onion
salt and pepper

Step-By-Step

1*Use low-salt chicken, turkey, or vegetable broth (made mine by boiling down a Thanksgiving turkey frame).

2**If you can't get andouille, use good Polish sausage. Collard greens should be washed, de-stemmed, and torn or cut to pieces before weighing, or you can use 1/2 of a 16-ounce bag of frozen greens.

3***I like Yukon Gold potatoes. 1 1/2 pounds is 5 small to 3 large potatoes.

4****1 1/2 cups dry beans = 3-4 cups cooked, or about 2 cans, rinsed and drained.

5If you are using dry beans, soak them first, either overnight or using the quick-soak method.

6Cut the sausage into bits--I quarter lengthwise and then cut into 1/4-inch slices--brown, and drain well.

7Soften onions in a little bit of the sausage drippings.

8Add broth. Add soaked beans and cook for an hour.

9Cut potatoes into 1-inch cubes and add to pot. I don't peel potatoes, but you can if you prefer.

10Cook until potatoes are soft. When they are soft, mash them against the sides of the pot with a wooden spoon and stir them into the broth to thicken it.

11Add collards and cook a little longer, until they have wilted.

12Season to taste. I use salt, pepper, and maybe some cayenne.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy