Black-Eyed Pea Soup With Sausage
User Reviews
4.4
14 reviews
Good
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Greek
Black-Eyed Pea Soup With Sausage
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Thickened and a bit spicy this Black-Eyed Pea Soup With Sausage is all you need in a cold winter day.
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Ingredients
- 250 grams / 8.8 oz black-eyed peas
- 1 small onion finely chopped
- 1 tick of celery finely chopped
- 1 small carrot diced
- 2 small or 1 large garlic chopped, clove
- 250 grams / 8.8 oz tomato sauce canned
- 1 small Chili pepper
- 8 tablespoons olive oil extra virgin
- 1 teaspoon oregano dried
- 150 grams / 5.3 oz Greek Sausage cut into 1 cm thick slices, or Italian sausage
Instructions
- Half fill a cooking pot with water and add the black-eyed peas. Bring to a boil and let them boil for 1 minute. Then strain in a strainer.
- Add the black-eyed peas back in the pot along with 1,5 liter of water, the onion, celery, carrot, and garlic.
- Bring to a boil, then reduce heat to medium and simmer partly covered for 45 minutes to 1 hour. Or until peas are tender enough but not overcooked and mushy.
- Season with salt and pepper, add the tomato sauce, chili pepper (whole), dried oregano, and olive oil. Add a splash of water if needed. Cook for another 30 minutes stirring every now and then until the soup thickens. Remove from heat and set aside.
- In a frying pan or skillet, add a splash of olive oil and heat over high heat. Add the sausage and cook for 4-5 minutes until nicely browned and seared all over.
- Serve the soup topped with the fried sausage. Or you may stir the sausage into the soup depending on your liking.
Genuine Reviews
User Reviews
Overall Rating
4.4
14 reviews
Good
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