Black-eyed peas and collard greens soup with smoked sausage

The following recipe was taken from the Pillsbury Annual Recipe 2011 cookbook

1/2 pound 97 percent fat free kielbasa or smoked sausage
1 tsp extra virgin olive oil
1 medium yellow onion, chopped
1 1`/2 cups peeled, diced potato
15 ounce can black-eyed peas, rinsed
5 ounces frozen collard or turnip greens or spinach
14 ounce can reduced sodium chicken broth
1 1/4 cups water
salt to taste
ground black pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 inch slices. In a large pot over medium, heat the oil.

Add the sausage and cook, stirring often, until lightly browned, about 2 to 3 minutes. Add the onion and saute until softened, 3 to 4 minutes.

Add the potatoes, black eyed peas, greens or spinach, broth and water. Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15 minutes. season with salt and pepper

makes 4 servings - each serving: 279 calories, 102 calories from fat


This message was edited Jan 23, 2011 7:03 AM

This message was edited Feb 28, 2011 11:55 AM