Friday, January 30, 2015


This recipe is from Southern Boy Dishes. I don't eat chicken so I make mine with beef smoked sausage and vegetable broth instead of the chicken stock.

2 tablespoon extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
3 cooked chicken sausages, sliced on the diagonal (about 1/2 pound)
6 cups low-sodium chicken stock
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chipotle seasoning
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups frozen black-eyed peas
Sour cream
1/2 cup chopped Italian parsley
1. Heat olive oil in a Dutch oven or soup pot over medium high heat. Transfer onion, red pepper, and garlic to pot and saute for 3 to 4 minutes until onions are translucent. Add sausage and continue cooking for 3 to 4 minutes until sausage is browning.
2. Add chicken stock, oregano, cumin, chipotle seasoning, salt, pepper, and black-eyed peas. Bring to a boil, reduce heat, cover and simmer for 30 minutes until peas are tender.
3. Transfer 3 cups of soup (remove any sausage pieces) to a blender or food processor. Process until smooth and return to pot. Stir to combine.
4. Ladle soup into bowls and garnish with a dollop of sour cream and parsley.

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