Smoked Sausage & Black Eyed Pea Soup

Black eyed peas are traditionally thought to bring good luck if eaten on New Years Day.  The tradition seems to have varied origins, from many different cultures.  In the United States, the origins seem to be found in Southern States and may date back to the Civil War.

Since I am from a northern state, I didn’t grow up with these traditions, but I like the idea of having a bit of luck and prosperity in the New Year.  So, I decided to try my hand at some black eyed peas this year.

This simple soup really hit the spot after all of the overindulgence of New Years Eve (and it was especially good, since I am nursing a nasty cold!)  I do believe I have found a new New Years tradition!

Smoked Sausage & Black Eyed Pea Soup

Adapted from Emeril via Food Network

1 lb dry black eyed peas

1 lb smoked chicken sausage, sliced into rounds

1 small yellow onion, diced

½ tsp salt

¼ tsp ground cayenne pepper

½ tsp dried thyme

1 tsp dried parsley

1 whole bay leaf

2 tsp minced garlic (3-4 cloves, minced)

8 cups chicken stock

Soak the black eyed peas overnight or use the quick soak method.  To quick soak, place the black eyed peas in a large sauce pan with triple their volume in water.  Bring to a boil over medium heat.  Boil for 2 minutes, then cover and remove from heat.  Let the pot stand for 1 hour.  After an hour, drain and rinse the black eyed peas, and set aside.

Cook the sausage in a large soup pot, over medium-high heat for 5 minutes or until the sausage begins to sear.  Add in the onions and garlic, and sauté for an additional 5 minutes, or until the onions are tender.  While the onion is cooking, stir in the cayenne, thyme, parsley, and salt.

Last, add in the chicken stock, prepared black eyed peas, and bay leaf.  Simmer for 60-90 minutes or until the black eyed peas are fully cooked.

Serve hot, with a side of cornbread muffins.

Serves 8-10

Enjoy!

YAmy