Collard greens and black-eye peas are staples in many southern households...combining them together in one soup. Full vegetables and a surprise smoky flavor from the andouille.

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Recipe Summary

prep:
15 mins
cook:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat dutch oven with grape seed oil.

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  • Cook andouille sausage (remove from dutch oven and set aside)

  • Add onions, celery, bell peppers and garlic. Saute for 3-5 minutes

  • Add 1 Tbsp butter, sprinkle of flour and stir until slightly thickend

  • Slowly whisk in broth

  • Bring to a simmer

  • Add black eyed peas and collard greens, mix well and cook 3-5 minutes

  • Add sausage, cover and cook on low for 3 minutes.

  • Add cajun seasoning to taste.

  • Cook covered on low heat for 20 minutes.

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