Black Eyed Pea Soup
This black eyed pea soup with sausage and collard greens is a hearty and filling lunch! Easy soup recipe, great for meal prep lunches.
Servings: 5 servings
Calories: 189kcal
Cost: $4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 sweet onion thinly sliced
- 2 carrots diced
- 2 celery stalks chopped
- 3 links plant-based sausage sliced into half moons
- 1 14 ounce can crushed tomatoes
- 3 cups cooked black eyed peas 2 13-ounce cans, drained
- 1/4 teaspoon garlic salt
- 8 cups Vegetable Stock
- 2 cups collard greens chopped
- Crushed Red Pepper Flakes optional
- Black Pepper
Instructions
- In a Dutch oven or other heavy bottom pot, heat the olive oil over low heat. Add the onions and saute for 5 or 6 minutes until they begin to soften.
- Add the carrots, celery, vegan sausage, tomatoes, black eyed peas, garlic salt, and vegetable stock. Stir well to combine, bring pot to a boil, then reduce heat and simmer on low for 30 minutes or until carrots are cooked through.
- Add the collard green to the pot, and cook for another 10 minutes on low heat.
- Taste and add crushed red pepper flakes for heat, and fresh black pepper to taste. Enjoy!
Nutrition
Calories: 189kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1651mg | Potassium: 435mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5626IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg