Description
This Black Eyed Pea Soup combines smoky sausage and tender beans for an irresistible flavor. Perfect for cozy dinners, it’s an easy and healthy option!
Ingredients
Scale
- 1 tbsp avocado or olive oil
- 1 yellow onion
- 3 carrots
- 2 celery ribs
- 5–6 garlic cloves
- 2 tbsp tomato paste
- 1 lb andouille sausage
- 14.5 oz can fire roasted diced tomatoes
- 1 lb dried black-eyed peas
- 6 cups chicken stock or broth
- 2 cups water
- 1 tsp kosher coarse salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried thyme
- Pinch cayenne pepper
- 1 bay leaf
- 3–4 oz collard greens
Instructions
- Prep all ingredients by chopping vegetables and mincing garlic.
- Preheat Instant Pot on 'sauté' and add oil, then sauté onions, carrots, and celery.
- Add garlic and tomato paste; mix well.
- Incorporate sausage, fire-roasted tomatoes, and black-eyed peas, then combine.
- Pour chicken stock and water. Lock the lid and cook on high pressure for 30 minutes.
- Allow natural pressure release; add collard greens and sauté until tender.
- Serve hot, garnished as desired.
Notes
For a vegetarian option, omit the sausage and use vegetable broth.
If soup is too thick, add more broth or water to adjust consistency.
Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg