Meals

Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and R

Name: Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and R
Prep time: 5 min
Cook time: 9 h 30 min
Total time: 9 h 35 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

4 servings

portionen

5 minutes

aktive zeit

9 hours 35 minutes

gesamtzeit

Kochen beginnen

Zutaten

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

Anweisungen

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 notes).

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.

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.

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.

Nährwertangaben

Portionsgröße

Serves 4

Kalorien

662 kcal

Gesamtfett

32 g

Gesättigtes Fett

10 g

Ungesättigtes Fett

0 g

Transfett

Cholesterin

48 mg

Natrium

2022 mg

Gesamtkohlenhydrate

59 g

Ballaststoffe

13 g

Zucker insgesamt

11 g

Eiweiß

40 g