Easy Sausage, Kale, And Black-Eyed Pea Soup With Lemon And Rosemary Recipe Recipe

Name: Easy Sausage, Kale, And Black-Eyed Pea Soup With Lemon And Rosemary Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried black eyed peas (see note); Kosher salt; 2 tablespoons extra-virgin olive oil, plus more for serving; 12 ounces mild Italian sausage, removed from casing; 1 medium onion, finely diced (about 1 cup); 2 large stalks celery, finely diced (about 1 cup); 3 cloves garlic, minced (about 1 tablespoon); 2 tablespoons minced fresh rosemary leaves, divided; 2 tablespoons grated lemon zest from 2 lemons, divided; 1 1/2 quarts homemade or store-bought low sodium chicken stock; 2 bay leaves; 1 bunch kale, trimmed, washed, and roughly chopped (about 2 quarts); Freshly ground black pepper

Servings: persons

1/2 pound dried black eyed peas (see note)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for serving
12 ounces mild Italian sausage, removed from casing
1 medium onion, finely diced (about 1 cup)
2 large stalks celery, finely diced (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons minced fresh rosemary leaves, divided
2 tablespoons grated lemon zest from 2 lemons, divided
1 1/2 quarts homemade or store-bought low sodium chicken stock
2 bay leaves
1 bunch kale, trimmed, washed, and roughly chopped (about 2 quarts)
Freshly ground black pepper

1
Place beans in a large bowl and cover with 3 quarts of water. Add 2 tablespoons kosher salt and set aside at room temperature overnight. (See note).
2
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking it up with a wooden spoon or potato masher until starting to brown, about 8 minutes total. Add onion and celery and cook, stirring, until softened, about 4 minutes. Add garlic, half of the rosemary, and half of the lemon zest and cook, stirring, until fragrant, about 30 seconds. Add chicken stock and bay leaves.
3
Drain and rinse beans, then add to pot. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, until beans are fully softened, about 1 hour. Discard bay leaves.
4
Transfer 2 cups of soup to a blender and blend on high speed until smooth. Return to pot. Add kale and cook until tender, about 10 minutes longer. Season soup to taste with salt and pepper and serve immediately, drizzling with olive oil and sprinkling with remaining rosemary and lemon zest.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound dried black eyed peas (see note), Kosher salt, 2 tablespoons extra-virgin olive oil, plus more for serving, 12 ounces mild Italian sausage, removed from casing, and more.

Yes, Easy Sausage, Kale, And Black-Eyed Pea Soup With Lemon And Rosemary Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Sausage, Kale, And Black-Eyed Pea Soup With Lemon And Rosemary Recipe

How did you like this recipe?

Frequently Asked Questions