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Black Eyed Pea and Cabbage Soup

Ingredients

  • 2 T. olive oil
  • 1 lb. smoked sausage, cut into 1/2" rounds
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1/2 head green cabbage, cored and chopped
  • 2 quarts chicken stock or vegetable stock
  • 1 can tomatoes and green chilies, undrained
  • 2 cans seasoned black eyed peas, drained
  • salt and pepper to taste

Instructions

  • Add oil to a soup pot. Brown the sausage in the oil, remove from the pan with a slotted spoon, and set aside. Add onion, carrots and celery and cook, stirring, until vegetables are soft, about 10 minutes. Add the cabbage and stir for a minute or two. Add the stock and the tomatoes. Allow to simmer for 30 minutes.
  • Return the sausage to the pot and add the black eyed peas. Simmer for another 10 minutes. Taste and add salt and pepper as necessary. Serve. Makes 2 ½ quarts.