Prep Ahead
Sausage, Collards, and Black-Eyed Pea Soup
Parmesan Cheese Toasts
Ingredients
- ½ lb dried black-eyed peas
- 1 (12-oz) pkg fully cooked nitrite-free spicy andouille chicken sausage links
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb collard greens, trimmed and chopped
- 6 cups low-sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
Instructions
- 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; thinly slice, and return to pot. Add garlic and collards.
- Sauté 5 minutes or until collards begin to wilt; add broth, salt, pepper, and peas. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until peas are tender, adding water if needed.
Side Dish Ingredients
- 1 (16-oz) French baguette (preferably whole wheat), cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 1 cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet; drizzle with oil, and top with cheese.
- Broil 30 seconds to 1 minute or until cheese is melted and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
282
|
282
|
564
|
| Fat (g) | 10 | 8 | 18 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 21 | 9 | 30 |
| Carb (g) | 28 | 42 | 70 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 786 | 646 | 1432 |
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