BLACK-EYED PEA AND SAUSAGE SOUP
Black-eyed peas are supposed to bring good luck and prosperity when eaten on New Years. This soup is easy, filling and just full of wonderful nutrients! Serve with thick-sliced tomatoes drizzled with olive oil and fresh basil and some crusty garlic toast for your family on one of these cold winter days.
Will it bring you good luck? Sure…why not!!!!
1 pound bulk smoked or Italian sausage (I prefer turkey) [Vege Version: Boca Italian sausages, crumbled]
2 teaspoon olive oil
1 large onion, chopped
2 carrots, shredded
2 celery ribs, diced
2 garlic cloves, minced
1 green bell pepper, diced
4 cups frozen black-eyed peas (about 1 1/2 sixteen-ounce pkgs) OR 4 cups freshly cooked from dry, or 3 cans, drained and rinsed
Three 14-ounce cans beef broth
One 14-ounce can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/2 cup chipotle salsa, optional
In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings. Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender. Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Stir in salsa, if desired. Makes approx. ten 1-cup servings.
Per Serving: 138 Cal; 9 g Protein; 3 g Tot Fat; 21 g Carb; 7 g Fiber; 1 g Sugar; 599 mg Sodium