Ingredients
Scale
- 2 T. olive oil
- 1 lb. chicken andouille sausage links (4), cut into 1/2″ slices
- 3 garlic cloves
- 1 small or 1/2 large onion, chopped
- 1/4 c. white wine
- 2 T. lemon juice
- 2 (15.8-ounce) cans black-eyed peas, drained and rinsed
- 2 T. smoked paprika
- 1 T. garlic powder
- 1 t. fennel seeds
- 1 T. maple syrup
- 4 c. tightly packed baby spinach
- 4 c. vegetable broth
Instructions
- In a large soup pot, brown coarsely chopped sausage with onions and garlic over medium high heat until sausage is browned and no longer pink (about 5-6 minutes), stirring constantly (crumble sausage while cooking). Drain off any fat from sausage.
- Deglaze with white wine and lemon juice.
- Add spices and broth, Stir to combine.
- Bring to a gentle boil and reduce heat to simmer.
- Add black-eyed peas and spinach and stir to combine. Cook uncovered for 3-4 minutes, or until spinach is wilted.
- Simmer 10 minutes to mend flavors.
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 2.7 g
- Sodium: 830.6 mg
- Fat: 13.7 g
- Carbohydrates: 38.9 g
- Fiber: 11.4 g
- Protein: 19.5 g
- Cholesterol: 67.2 mg