Last week I saw a post from my bestie, aka Flyer Foodie on her Facebook page of a most tantalizing black-eyed pea and sausage soup. I immediately lost my balance, went blind and started licking my computer screen when Aaron walked in, jaw dropped and holding a piece of paper with the Charter phone number on it.
“Is it so hard for you to act human once in a while?”
It’s never left my mind. So tonight, instead of licking the computer screen, I licked every last inch of my bowl, every last inch of Aaron’s bowl, and every last inch of the pot it was made in. I might have even licked the floor where a single pea fell.
Oh yes, he still has the Charter number on hand.
Black-Eyed Pea and Sausage Soup:
What it took for 2:
1 pound lean Italian turkey sausages, casings removed
1 onion, chopped
2 carrots, shredded with a grater
2 celery ribs, diced
2 Tbs. extra virgin olive oil
3 garlic cloves, minced
1 green bell pepper, diced
1 can black-eyed peas, drained and rinsed
3 cups organic beef stock
1 (14.5 oz) can diced tomatoes
good pinch of dried oregano
good pinch of dried or fresh basil
coarse salt and freshly ground pepper
In a large saucepan, bring the oil to a medium-high heat and add the sausage. Cook for a few minutes, breaking up the sausage with a wooden spoon. Once cooked, remove sausage from pan and set aside. Add the onion, carrots, celery, garlic and green bell pepper to the amazing drippings in the pot. Throw in a pinch of salt and pepper and sauté for roughly 10 minutes. Add the sausage back to the pan, along with the peas, stock, tomatoes, herbs and another good pinch of salt and pepper. Bring to a boil, reduce to a simmer and let it cook for 20ish minutes. Serve and garnish with more basil or parsley. Whatever ya got!