Sausage, Collards, and Black-Eyed Pea Soup
Parmesan Cheese Toasts
- ½ lb dried black-eyed peas
- 1 (12-oz) pkg uncured turkey kielbasa, sliced
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 small bunch collard greens, trimmed and chopped
- 4 cups low-sodium chicken broth
- 2 cups water
- ½ tsp pepper
- 1 (28-oz.) can BPA-free no-salt-added diced tomatoes
- Soak peas in water overnight according to package directions; drain.
- Cook sausage in hot oil in a Dutch oven over medium heat 5 minutes or until browned; add garlic and collards.
- Sauté 5 minutes or until collards begin to wilt; add broth, water, pepper, tomatoes and peas.
- Bring to a boil; cover, reduce heat, and simmer 35 minutes or until peas are tender, adding more water, if needed.
- 1 (12-oz) French baguette (preferably whole wheat), cut into ½-inch-thick slices
- 2 Tbsp olive oil
- ⅓ cup freshly grated Parmesan cheese
- Preheat broiler. Place baguette slices on a baking sheet; drizzle with oil, and top with cheese.
- Broil 30 seconds to 1 minute or until cheese is melted and browned.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
10 |
6 |
16 |
| Sat. Fat (g) |
2 |
1 |
3 |
| Protein (g) |
21 |
5 |
26 |
| Carb (g) |
33 |
31 |
64 |
| Fiber (g) |
9 |
2 |
11 |
