Everyone who celebrates Kwanzaa knows that there’s no such thing as a standard holiday menu: Since the celebration of African American culture was established 55 years ago, Black families and communities around the country have developed all sorts of unique traditions and dishes. For Washington, DC, chef and Cutthroat Kitchen winner Huda Mu’min, the holiday meal often involves shrimp and grits and a salmon dish, but whatever she plans, this hearty soup is a must-have. It’s a family favorite that’s full of ingredients with roots in Black culture, including collard greens and black-eyed peas. “This dish is the essence of what Kwanzaa stands for,” Huda says. “It’s like a hug in a bowl!”
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pound spicy Italian turkey sausage, casings removed
- 3 3/4 cups canned low-sodium black-eyed peas (from two 15-ounce cans)
- 2 cups roughly chopped collard greens
- 2 cups diced roasted tomatoes (from one 15 1/2-ounce can)
- 1 cup diced Vidalia onion
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 tablespoon Just Savor Cajun Kick seasoning
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
Instructions
- Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
- Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 447 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 11 g |
| Sugar | 10 g |
| Protein | 35 g |
| Cholesterol | 85 mg |
| Sodium | 1886 mg |
Reviews
Unbelievably good! I use Ro-tel mild diced tomatoes and chilies. We also have a Lowe’s Food Store near us and I’ve used different versions of their speciality sausages. All winners!
This is a great New Year’s Day soup, especially with some fresh baked cornbread. I did like the other reviewer and added the collards a little early. I also drained and rinsed the black eyed peas. It doesn’t say whether to do it or not. Great soup that will most certainly taste even better tomorrow!
Every year, like a good Southern girl, I make a pot of black eyed peas and a pot of collard greens for New Years Day. Most of it ends up in the freezer where I forget about it. This year, I tried the Signature Soulful Soup. Excellent! Easy to make, my vegetable adverse husband likes it and it will fit into my low fat/high fiber diet. I made a couple of minor changes. I used a whole bunch of chopped collard greens and let them soften with the Turkey sausage and little broth for about 10 minutes before adding the other ingredients.