Prep Ahead
Sausage, Collards, and Black-Eyed Pea Soup
Parmesan Cheese Toasts
Ingredients
- ¼ lb dried black-eyed peas
- 4 oz uncured turkey kielbasa, sliced
- 2 tsp olive oil
- 1 clove garlic, minced
- ½ small bunch collard greens, trimmed and chopped
- 1½ cups low-sodium chicken broth
- ¾ cup water
- ¼ tsp pepper
- 1 (14.5-oz) can BPA-free no-salt-added diced tomatoes
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; 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.
Side Dish Ingredients
- 1 (4-oz) hoagie roll (preferably whole wheat), cut into ½-inch-thick slices
- 2 tsp olive oil
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Place bread 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
393
|
212
|
605
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 49 | 30 | 79 |
| Fiber (g) | 14 | 4 | 18 |
| Sodium (mg) | 603 | 386 | 989 |
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