Sausage, Collards, and Black-Eyed Pea Soup
Ingredients
- ¼ lb black-eyed peas
- ½ (13-oz) pkg turkey kielbasa, sliced
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ small bunch collard greens, trimmed and chopped
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 (14.5-oz) can no-salt-added diced tomatoes
- ¼ 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; add garlic and collards.
- Sauté 5 minutes or until collards begin to wilt; add broth, water, tomatoes, peas, and pepper.
- Bring to a boil; cover, reduce heat, and simmer 35 minutes or until peas are tender, adding more water, if needed.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
305
|
305
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 21 | 21 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 583 | 583 |
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