Black Eyed Peas and Greens Soup
Black Eyed Peas and Greens Soup combines savory bulk pork sausage with black-eyed peas, seasoned wild brown rice, fresh spinach, and diced tomatoes. The sausage is cooked with celery, sweet red bell pepper, and onion, then simmered with the rice, peas, and tomatoes to create a hearty soup. Spinach added near the end softens gently, giving a fresh leafy note. The result is a rich, comforting soup with layers of texture from tender rice, soft greens, and flavorful sausage, enhanced by optional shaved Parmesan and green onion garnishes. This soup works well served with cornbread for a filling meal.
Ingredients
- 1 pound pork sausage recommend Jimmy Dean or Tennessee Pride, bulk, preferably with sage
- 1 rib celery diced
- ½ red bell pepper chopped, sweet
- 1 onion chopped, small
- 4 cups chicken broth divided use, or stock
- 1 wild brown rice seasoned mix recommend Zatarain, package
- 31.6 ounces black-eyed peas drained (two 15.8 ounce cans - Bush's brand recommended, canned
- 29 ounces diced tomatoes two 14.5 ounce cans, with liquid, canned
- 1 cup water
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 ounces spinach fresh baby
- Parmesan Cheese shaved, optional
- green onion optional, sliced
Instructions
- Heat a large skillet over medium high heat.
- Crumble the sausage into the skillet and cook until all traces of pink are gone.
- Add 1 cup chicken stock, celery, sweet red pepper and onion.
- Stir well, scraping the bottom to release any cooked on bits.
- Cook until the vegetables are crisp-tender.
- Meanwhile, in a large soup or stock pot set over medium-high heat, add the remaining 3 cups of chicken stock, the rice mix with its seasoning packet and the black eyed peas.
- Bring to a boil.
- Add in the sausage and vegetable mixture along with the tomatoes, water, salt, black pepper and red pepper flakes.
- Bring back to the boil, then reduce the heat to low.
- Cover and simmer for 30 minutes or until the rice is done.
- Add the spinach and simmer for an additional 10 minutes.
- Garnish with shaved Parmesan cheese, red pepper flakes and sliced green onion. Serve with cornbread.
Notes
- Use bulk pork sausage without casings or smoking for best flavor and texture.
- Preferred sausage brands include Jimmy Dean and Odom's Tennessee Pride with sage seasoning.
- Store leftovers in the refrigerator for up to four days.
- Serve the soup alongside cornbread or croutons to enhance the meal.
Nutrition Information
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1 | |
| Calories | 341kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 1408mg | 59% |
| Potassium | 837mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 27mg | 30% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.