Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Slow Cooker Kale, Sausage and Black-Eyed Pea Soup

Happy Wednesday!  I hope everyone is having a great week!  This is one of those weeks where I have a long list of to do’s and to make’s plus work during the day.  Every time I scratch an item off the list, a new one pops up.  Sigh…   How does your week look???

Well, the lights are up outside of our house and they look lovely!  I’m totally content in just doing lights but I’m sure the girls will beg for a tree.  We always end up getting one about a week before Christmas and then it’s down and packed up on the 26th.  I guess you could say that’s our tradition.  I did put the lights up early this year but I wanted to do it before it turned cold.  Well now it’s cold and I’m glad it’s done!

Is it too soon to talk about your New Year’s Day menu?  I made a wonderful Kale, Sausage and Black-Eyed Pea Soup in the slow cooker last night and I think it’s my favorite.  I like all the soups that I make but this one is just so so good.  I started with five links of mild italian sausage, browned them in a tablespoon of olive oil then added chopped onion and cooked for another three minutes.  I have a slow cooker that does dual browning and slow cooking so I don’t have an extra pan to clean.  Use a separate skillet to brown the sausage and onion if you have a different model.  I then added the chicken broth, sliced carrots, diced tomatoes, black-eyed peas, garlic, thyme, basil, red pepper flakes (optional), salt and pepper to the pot.  Give it a stir and cook on low for 4-6 hours.  All of my slow cookers have always cooked fast so I lean towards the four hour mark.  I removed the sausage at about the three hour mark, sliced and quartered it into small pieces then added it back to the soup.  I then added about 2-3 cups or handfuls of kale to the pot and let it cook on low for about another hour.  Serve with crackers or toasted bread.  Give this one a go and let me know what you think!   There’s no ham or greens in it but it may still bring good luck!


Print Recipe
Slow Cooker Kale, Sausage and Black-Eyed Pea Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add a TBS of olive oil to a medium size skillet and heat over medium high heat. Add sausage links and brown for about 3-4 minutes flipping them about every minute. Then add chopped onions and cook for another three minutes, stirring frequently. Scrape onions and sausage into slow cooker then add chicken broth, carrots, tomatoes, black-eyed peas, garlic, thyme, basil, salt, pepper and red pepper flakes. Cook on low for 4-6 hours.
  2. At about the three hour mark, remove sausage then slice and quarter them into small pieces. Add back to soup. Then add 2-3 cups of chopped kale to the soup. Cook for another hour on low. Serve with crackers or toast and enjoy!
Recipe Notes

*You can use other options -  chicken or turkey sausage.  You can also make the soup vegetarian by omitting the sausage and subbing out the chicken broth for vegetable broth.  I would add another cup of kale if you do this.

**If you lose too much of the liquid, add a little more chicken broth to your leftover container.  Works like a charm!

Adapted from https://spicysouthernkitchen.com/black-eyed-pea-stew-sausage-kale/

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