Black-Eyed Pea and Collard Green Soup with Smoked Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 pound, 97-percent fat-free smoked sausage, kielbasa or turkey smoked sausage1 teaspoon extra-virgin olive oil1 medium yellow onion, chopped1 1/2 cups peeled, diced potato1 15-ounce can black-eyed peas, rinsed5 ounces frozen collard or turnip greens or spinach1 14-ounce can reduced-sodium chicken broth1 1/4 cups water Salt, to taste Black pepper, to taste
Cut the sausage in half lengthwise, then crosswise into 1/4-inch slices.
In a large pot over medium heat, heat the oil. Add the sausage and cook, stirring often, until lightly browned, about 2 to 3 minutes. Add the onion and saute until softened, 3 to 4 minutes.
Add the potatoes, black-eyed peas, greens or spinach, broth and water. Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15 minutes.
Season with salt and pepper.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSROZZIE.
In a large pot over medium heat, heat the oil. Add the sausage and cook, stirring often, until lightly browned, about 2 to 3 minutes. Add the onion and saute until softened, 3 to 4 minutes.
Add the potatoes, black-eyed peas, greens or spinach, broth and water. Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15 minutes.
Season with salt and pepper.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSROZZIE.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 6.7 g
- Cholesterol: 5.7 mg
- Sodium: 474.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.6 g
- Protein: 5.8 g
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