So instead I got chicken sausage.
In general, I usually get turkey sausage, but ever since the massive recall of the ground turkey, I am just freaked out about turkey in general. What about you?
Back to the chicken sausage. I picked up that as well as some diced tomatoes and kale. The original plan was to follow a recipe for Black-Eyed Pea Stew with Collard Greens & Potatoes, but the store did not have collard greens. So I figured I would sub in kale and some broccoli rabe that I had at home. And the recipe didn't call for sausage, but we are meat-eating folk, so I added that in as well.
I liked the soup. So did the Toddler. The Husband said it was too spicy (I didn't put any spices in, just a little black pepper, so maybe the sausage was too spicy for him?).
Sausage and Black-Eyed Pea Soup
Inspired by Clean Eating Mag's recipe for Black Eyed Pea Stew
Ingredients:
1 package of 4-5 links of sausage, sliced or crumbled
4 C low sodium broth (I used chicken broth, but you can use veggie broth)
4 oz. kale, chopped
4 oz. broccoli rabe, chopped
1 14.5 oz can of no-salt added diced tomatoes
12 oz. red potatoes, cut into 1/2 inch dice
1 15.5 oz can black-eyed peas, rinsed and rained
ground black pepper to taste
Instructions:
Spray bottom of Dutch oven or large sauce pan and brown sausage. Remove sausage. To saucepan, add broth and 2 C water, bring to boil. Add kale and broccoli rabe to liquid and simmer for about 10 mins.
It's 9:30 in the a.m. and I really WANT to EAT this right now! Looks amazing!
ReplyDeletehttp://bresbaubles.blogspot.com
That looks great! I agree with you on the turkey...turkey-anything scares me! I have NEVER actually had chicken sausage, at least not that I know of. And I kinda love the idea of introducing it to my family in a soup...way less intimidating :) And this recipe is kinda like a comfort-food spin on Gumbo!
ReplyDeleteThat looks fantastic. And we're so sick of chicken at our house that I need to try something else....
ReplyDeleteI cooked this tonight to combine black eyed peas and collard greens for New Years- I made it with chicken stock and cavenders, smoked ham. I have a picture that I wish I could post.
ReplyDeleteFirst time reading this blog, thanks for sharing.
ReplyDelete