Description
A hearty and flavorful black-eyed pea soup made in the Instant Pot.
Ingredients
Scale
- 1 tbsp avocado or olive oil
- 1 yellow onion
- 3 carrots
- 2 celery ribs
- 5–6 garlic cloves
- 2 tbsp tomato paste
- 1 lb andouille sausage
- 14 oz can fire roasted diced tomatoes
- 1 lb dried black-eyed peas
- 6 cups chicken stock or broth
- 2 cups water
- 1 tsp kosher coarse salt (more or less to taste)
- 1/2 tsp black pepper (more or less to taste)
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried thyme
- pinch cayenne pepper
- 1 bay leaf
- 3–4 oz collard greens
Instructions
- Prepare the ingredients first: peel and dice onions, carrots, and dice celery. Peel, smash, and mince the garlic cloves. Chop sausage and measure the remaining ingredients for working with collard greens: Make sure to wash and dry the collard greens before cutting. Cut off the thick rib in the middle of the leaves and either discard or save to use in making vegetable stock. Chop the deep green leaves for the soup.
- Preheat the Instant Pot on a “sauté” setting and when hot, add the oil. Sauté onion, carrots, and celery until softened, try not to mix too often so they get a chance to get golden brown.
- Make a little room in the center and add minced garlic. Sauté garlic just until fragrant, a few seconds.
- Stir in tomato paste until it coats the vegetables evenly and then add in sausage, tomatoes, and black-eyed peas. Stir everything well.
- Pour in the broth and water and mix in all the seasoning. (Don’t add the greens yet! All the way at the end.)
- Close the Instant Pot lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to cook on high pressure cook mode for 30 minutes.
- Once the time is up, let it do a natural release for 10-15 minutes. Finish with a manual release. Take off the lid and find the bay leaf to discard.
- Set the Instant Pot to “sauté” again and add in the collard greens. Stir and let it cook for just a few minutes. Turn it off and “patiently” wait to dig in!
Notes
- This soup can be adjusted for seasonings based on personal preference.
- Can be served with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg