Smoked Sausage Black-Eyed Pea and Cabbage Soup
Total Time20 mins
Skill LevelIntermediate
Servings4
Total Time20 mins
Skill LevelIntermediate
Servings4
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Key IngredientOriginal Smoked Sausage Links
AboutSausage and cabbage go together like Eckrich and appetites. Heat and eat.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
1 pkg(s) Eckrich Smoked Sausage 1/2 cup(s) white onion, chopped 1 whole carrot, chopped 1 whole red pepper, chopped 1/2 whole head (small) green cabbage, chopped 1 clove(s) garlic, chopped parsley, chopped olive oil 15 oz. can black-eyed peas, drained and rinsed 2 cup(s) chicken stock 1 Tbsp. cajun seasoning
Key IngredientOriginal Smoked Sausage Links
Original Smoked Sausage LinksKey IngredientOriginal Smoked Sausage Links
Directions
1HEAT: Smoked sausage (½-inch slices) in olive oil until lightly browned and reserve.
2IN SAME PAN, SAUTÉ: Onion, garlic, carrots and red pepper.
3ADD: Cabbage, stir frequently for 3 minutes.
4TOSS IN: Black-eyed peas, chicken stock, Cajun seasoning, salt and pepper.
5COOK: 10 minutes on medium low heat.
6ADD: Browned smoked sausage and stir. Raise those soup spoons - it’s go time.
7Tip: 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.
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