Chicken Noodle Soup Made with Dutch Oven (Cast Iron)
Sausage, Collard Greens, and Black-Eyed Peas
Well, howdy! I prioritize taste whenever I prepare food for my four adult boys and myself. I seldom use precise measures when I cook since I cook from the heart. You will understand what I mean if you are a soul chef. In the spirit of good fortune and hearty comfort food, I present to you my time-tested recipe for New Year's Soup, which is brimming with sausage, collard greens, black-eyed peas, and other traditional ingredients.
Recipe Items
Soak 1 pound of dried black-eyed peas for at least a couple of hours. Since they will be cooked slowly in the crockpot, there's no need to soak them overnight.
After a thorough washing, clip the ends, and roughly slice the four bunches of collard greens (not too tiny), set them aside.
Two pounds of pig sausage links—fry them in a pan and then throw them into the soup.
Two little chicken stock containers
mixed garlic, minced, 1 1/2 tablespoons
One big can of Rotel tomatoes
apple cider vinegar, 3 teaspoons
One spoonful of tomato paste.
