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black eyed pea soup with chicken sausage and spinach in a black bowl with a spoon on the side

Black-Eyed Pea Soup with Chicken Sausage & Spinach


  • Author: Jennifer McDaniel

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

  1. 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.
  2. Deglaze with white wine and lemon juice.
  3. Add spices and broth, Stir to combine.
  4. Bring to a gentle boil and reduce heat to simmer.
  5. Add black-eyed peas and spinach and stir to combine. Cook uncovered for 3-4 minutes, or until spinach is wilted.
  6. Simmer 10 minutes to mend flavors.