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MUSTARD GREENS & BLACK-EYED PEA SOUP Recipe

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This recipe for MUSTARD GREENS & BLACK-EYED PEA SOUP is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c (4 T) butter
1 medium onion, diced
1 red or green bell pepper, diced
1 c celery, diced
2 cloves garlic, diced
1 lb smoked sausage, sliced or diced (may use turkey sausage)
Six to seven (14.5-oz) cans of chicken broth
1 lb dried black-eyed peas (follow quick-soak directions on pkg)
10 oz frozen cut mustard greens (may substitute spinach or other greens)
1-1/2 c or 14.5-oz can of diced, peeled tomatoes
1/4 c parsley, chopped fine
Salt and pepper, to taste
Tony’s Cajun Seasoning, to taste (I use about 1 tsp)
1 bay leaf, optional
1/4 c green onions, chopped
Directions:
Directions:
Sauté onion, pepper, garlic and celery in butter for 5-7 minutes until vegetables are tender. Add sausage. Simmer for 5 more minutes. In another pot, simmer chicken broth and peas until tender. Mash about 1/4-cup of the peas, then return them to the pot. Combine vegetable-sausage mixture with peas in a large stock pot. Stir in the greens, tomatoes, parsley, thyme, and other seasonings. Simmer at least 30 minutes.
Personal Notes:
Personal Notes:
Personal notes: I have used more greens and tomatoes at times, if I was feeding a lot of people. I often add more broth as I’m cooking this soup because the peas tend to absorb the liquid. To “kick it up a notch,” add really spicy smoked sausage, Ro-tel canned tomatoes and/or Tabasco sauce.

 

 

 

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