Rustic Black-Eyed Pea Soup

Chop everything ahead and then start cooking:

Cube 2 potatoes, 2 carrots, 2 small onions, 3 stalks of celery, chop about ½ cup kale into shreds (you can freezer bag the rest for another day or make a side of kale – see sides).  Cut two or three links of Italian sausage into 1” cubes.

In a big pot add a good splash of olive oil and bring to medium heat.  Add sausage and start to brown.  After about 7-10 minutes, add in a tablespoon of butter and all your vegetables and toss for about 10 minutes, scraping the bottom of the pot as you go.  Add ¼ cup white wine, ¼ cup lemon juice and stir until you get some of that great brown stuff off the bottom!  Then add two boxes chicken stock, large can of diced tomatoes, 2 cans of black eyed peas (drained), 1 can of Great Northern beans, 2 teaspoons garlic powder, salt & pepper, 3 shots of hot sauce – let simmer until potatoes are fork tender.

Serve topped with a sprinkling of shaved Parmesan and a chunk of  crusty French bread!

HINT: Try this with different beans to see which you like best!  White northern beans are a terrific addition, garbonzo beans add a nice texture as well or even pinto.  And don’t be a nay-sayer about black-eyed peas!  Try them!

HINT: Got any leftover chicken or pork that’s not enough to do anything with but hate to throw it out?  Toss that in here too.

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