Hi there! When I cook for myself and my four grown sons, I always focus on flavor. I cook with a lot of heart, and I rarely use exact measurements. If you cook from the soul, you’ll know what I mean! Here’s my tried-and-true recipe for New Year’s Soup, packed with black-eyed peas, sausage, and collard greens—a hearty, flavorful meal to bring in good luck for the new year.
Ingredients:
- 1 lb smoked sausage (such as kielbasa or andouille), sliced
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 bunch collard greens, chopped (or 4 cups pre-washed)
- 1-2 carrots, diced
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Cook the Sausage: In a large pot, heat a little olive oil over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and diced carrots. Cook until the onion is translucent. Add the minced garlic and sauté for another minute.
- Add Broth and Peas: Pour in the chicken or vegetable broth and bring to a boil. Stir in the black-eyed peas and return the sausage to the pot.
- Add Collard Greens: Add the chopped collard greens to the pot. If they seem too bulky, you can add them in batches.
- Season: Add smoked paprika, salt, and pepper. Stir well.
- Simmer: Reduce the heat and let the soup simmer for about 20-30 minutes, until the collard greens are tender.
- Serve: Taste and adjust the seasoning if necessary. Serve hot, and enjoy!
You can definitely substitute the sausage with several alternatives! Here are a few options:
- Turkey or Chicken Sausage: These are leaner options that still provide a similar flavor.
- Vegetarian Sausage: There are many plant-based sausage options available that can mimic the taste and texture of traditional sausage.
- Bacon or Ham: If you’re okay with a different flavor, diced bacon or ham can add a nice smokiness to the soup.
- Beans: You can use additional black-eyed peas or other beans like kidney or pinto beans for a protein-rich vegetarian option.
- Tofu or Tempeh: These can be seasoned and cooked to add a protein source without meat.
Here’s a bit more detail on each substitute:
- Turkey or Chicken Sausage: These options are lower in fat and calories compared to pork sausage. They can be found in various flavors, so you can choose one that complements the soup.
- Vegetarian Sausage: Made from soy, pea protein, or other plant-based ingredients, vegetarian sausages are designed to mimic the taste and texture of meat. They can be found in most grocery stores and can add a nice flavor to your soup.
- Bacon or Ham: Adding diced bacon will give the soup a rich, smoky flavor. Just cook the bacon first, then use the rendered fat to sauté the vegetables. Ham can also add a savory depth to the soup.
- Beans: If you want to keep it vegetarian or vegan, adding more black-eyed peas or incorporating other beans like cannellini or chickpeas can boost the protein content and make the soup heartier.
- Tofu or Tempeh: Both options are great for adding protein. Tofu can be cubed and sautéed until crispy, while tempeh has a firmer texture and nutty flavor. You can marinate them in spices to enhance the taste.
Feel free to experiment with these substitutes based on your preference!
This soup is hearty and perfect for a comforting meal!
