Easy Sausage, Kale, and Black Eyed Pea Soup With Lemon and Rosemary

Name: Easy Sausage, Kale, and Black Eyed Pea Soup With Lemon and Rosemary
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 227 grams dried black eyed peas (see note above); 4 servings Freshly ground black pepper; 237 milliliters large stalks celery, finely diced (about; 2 Tbsps minced fresh rosemary leaves, divided; 1 Tbsp cloves garlic, minced (about; 2 liters bunch kale, trimmed, washed, and roughly chopped (about; 4 servings Kosher salt; 2 Tbsps grated lemon zest from 2 lemons, divided; 1 liters homemade or store-bought low sodium chicken stock; 2 Tbsps extra-virgin olive oil, plus more for serving; 237 milliliters medium onion, finely diced (about; 340 grams mild Italian sausage, removed from casing

Easy Sausage, Kale, and Black Eyed Pea Soup With Lemon and Rosemary might be just the main course you are searching for. This recipe serves 4. One serving contains 701 calories, 45g of protein, and 37g of fat. It will be a hit at your Autumn event. If you have bay leaves, garlic, chicken stock, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Place beans in a large bowl and cover with 3 quarts of water.

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Beans

Water

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Bowl

Add 2 tablespoons kosher salt and set aside at room temperature overnight. (See note above).

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Kosher Salt

Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering.

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Cooking Oil

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Dutch Oven

Add sausage and cook, breaking it up with a wooden spoon or potato masher until starting to brown, about 8 minutes total.

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Sausage

Potato

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Potato Masher

Wooden Spoon

Add onion and celery and cook, stirring, until softened, about 4 minutes.

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Celery

Onion

Add garlic, half of the rosemary, and half of the lemon zest and cook, stirring, until fragrant, about 30 seconds.

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Lemon Zest

Rosemary

Garlic

Add chicken stock and bay leaves.

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Chicken Stock

Bay Leaves

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.

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Bay Leaves

Beans

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Pot

Transfer 2 cups of soup to a blender and blend on high speed until smooth. Return to pot.

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Soup

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Blender

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.

Ingredients you will need

Salt And Pepper