Black Eyed Pea Soup

Black-eyed peas are on of my least favorite beans. I just can't stand the taste of them, however; as it is New Years Day I continue to eat a little bit of black-eyed peas to kick off each New Year. As I am a bit under the weather with a cold soup just seemed so perfect. This is a simple recipe that you can throw together and allow to cook on low til you are ready to eat it. The apartment smells amazing right now with all of the flavors, I look forward to trying it with friends this evening.

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup yellow chopped onion
• 1 cup peeled and sliced carrot
• 1/2 cup sliced celery
• 1 tbsp fresh minced garlic
• 1 package of sausage, sliced
• 1 tsp thyme leaves
• 4 cups chicken broth
• 1 (28 oz) can diced tomatoes
• 6 cups of chopped collard greens, stems removed
• 1 (15 oz) can of black-eyed peas, drained and rinsed
• 1/4 tsp sea salt
• 1/4 tsp crushed black pepper

Directions:

1. In a large frying pan add the olive oil, chopped onion, carrot, and celery and saute the veggies until they are tender. Slice the sausage and add it to the pan and continue to cook. (For this recipe I used Gilbert's chicken sausage with kale from our local Harris Teeter.) You can use whatever kind of sausage you like. 
2. Add the ingredients to a big pot. Add in 4 cups of chicken broth and the diced tomatoes with the juice. Stir everything together and add the garlic and thyme to the pot. Allow it to come to a rolling boil. 
3. Add in the kale, be sure to have the tough parts of the kale removed before adding it to the soup. Add the black-eyed peas, salt and pepper to taste. (You can also add any other veggies that you might like in the soup at this stage. I added some spinach for some extra greens.) 
4. Allow the soup to cook on low for about 2 hours to gain flavor.
5. Serve with warm bread or grilled cheese & ENJOY!!!!

Wishing you all a very Happy New Year!!!