Potato and black-eyed pea soup
2 quarts chicken, turkey, or vegetable stock (I used the stuff I made by boiling down our Thanksgiving turkey carcass.)
1 1/2 pounds Yukon Gold potatoes in 3/4-inch cubes (5 small - 3 large. I scrub but don't peel potatoes unless I absolutely have to. I did not peel these. Yukon Golds don't have tough skins, anyway.)
1 1/2 cups dry black-eyed peas (Soak overnight. This will give you about 3-4 cups.)
1/2 pound of good, strong, sausage (I've used andouille and Polish sausage with good results.)
1/2 pound collard greens, after washing, de-stemming, and tearing into pieces (I used 1/2 a bag of frozen chopped collards.)
1 onion
Salt and pepper to taste
Cut sausage into little bits, then brown it and drain it thoroughly.
Cook onion a little in a bit of the leftover sausage grease (just a little of it; you don't want greasy soup).
Add onions and soaked beans to stock and boil, then simmer for an hour or so.
Add the potatoes and cook until they are partly done.
Add collards.
Cook until potatoes are overdone, then squash them against the side of the pot and stir them in to thicken the soup.
You can also leave the lid off and let it cook down awhile until it reaches desired thickness (I like thick soup).
2 quarts chicken, turkey, or vegetable stock (I used the stuff I made by boiling down our Thanksgiving turkey carcass.)
1 1/2 pounds Yukon Gold potatoes in 3/4-inch cubes (5 small - 3 large. I scrub but don't peel potatoes unless I absolutely have to. I did not peel these. Yukon Golds don't have tough skins, anyway.)
1 1/2 cups dry black-eyed peas (Soak overnight. This will give you about 3-4 cups.)
1/2 pound of good, strong, sausage (I've used andouille and Polish sausage with good results.)
1/2 pound collard greens, after washing, de-stemming, and tearing into pieces (I used 1/2 a bag of frozen chopped collards.)
1 onion
Salt and pepper to taste
Cut sausage into little bits, then brown it and drain it thoroughly.
Cook onion a little in a bit of the leftover sausage grease (just a little of it; you don't want greasy soup).
Add onions and soaked beans to stock and boil, then simmer for an hour or so.
Add the potatoes and cook until they are partly done.
Add collards.
Cook until potatoes are overdone, then squash them against the side of the pot and stir them in to thicken the soup.
You can also leave the lid off and let it cook down awhile until it reaches desired thickness (I like thick soup).
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