Potato and Black-Eyed Pea Soup

Potato And Black-eyed Pea Soup Recipe

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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.

Rating:

★★★★★ 1 vote

Serves:
6-7
Prep:
1 Hr
Cook:
2 Hr

Ingredients

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  • 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

How to Make Potato and Black-Eyed Pea Soup

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.
  5. If you are using dry beans, soak them first, either overnight or using the quick-soak method.
  6. Cut the sausage into bits--I quarter lengthwise and then cut into 1/4-inch slices--brown, and drain well.
  7. Soften onions in a little bit of the sausage drippings.
  8. Add broth. Add soaked beans and cook for an hour.
  9. Cut potatoes into 1-inch cubes and add to pot. I don't peel potatoes, but you can if you prefer.
  10. Cook 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.
  11. Add collards and cook a little longer, until they have wilted.
  12. Season to taste. I use salt, pepper, and maybe some cayenne.

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About Potato and Black-Eyed Pea Soup

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




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