Smoked Sausage Black-Eyed Pea and Cabbage Soup

Smoked Sausage Black-Eyed Pea and Cabbage Soup

Sausage and cabbage go together like Eckrich and appetites. Heat and eat.

Eckrich_BlackEyedPea_Sausage_Bowl_0340_working

Sausage and cabbage go together like Eckrich and appetites. Heat and eat.

Cook Time
20 min
PT20M
Servings
4

Ingredients

MEAT: 1 package Eckrich smoked sausage PRODUCE: Two handfuls white onion, chopped One carrot, chopped Handful red pepper, chopped Half small green cabbage, chopped 1 clove garlic, chopped Parsley, chopped (optional) PANTRY: Olive oil 15 oz. can black-eyed peas, drained and rinsed 2 cups chicken stock 1 tablespoon Cajun seasoning

Preparation

HEAT: Smoked sausage (½-inch slices) in olive oil until lightly browned and reserve. IN SAME PAN, SAUTÉ: Onion, garlic, carrots and red pepper. ADD: Cabbage, stir frequently for 3 minutes. TOSS IN: Black-eyed peas, chicken stock, Cajun seasoning, salt and pepper. COOK: 10 minutes on medium low heat. ADD: Browned smoked sausage and stir. Raise those soup spoons – it’s go time. Tip: Serve with store-bought cornbread. Use pre-chopped cabbage, onions and garlic. Swap navy beans for black eyed peas. Substitute Cajun seasoning with 1 teaspoon paprika, 1 teaspoon chili powder and 1 teaspoon garlic powder.