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A serving spoon lifts cabbage, black-eyed peas, diced tomatoes, and sliced sausage from a large pot of stew.

Smoky Cabbage, Black-Eyed Peas, and Sausage Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 1 lb smoked sausage, coined
  • 1 head of cabbage, chopped
  • 1 white onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tsp Cajun seasoning, adjust to taste
  • 4 cup chicken broth
  • 28 oz can Rotel
  • 2 14.5 oz cans black eyed peas, drained and rinsed
  • 2 tbsp oil or bacon grease

Instructions

  • In a large pot, heat the oil or bacon grease over medium heat.
  • Add the sausage and cook until lightly browned.
  • Add the onion and bell pepper and sauté until tender.
  • Stir in the garlic and Cajun seasoning, cooking just until the garlic becomes fragrant.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Add the Rotel and cabbage, stirring to combine.
  • Reduce the heat and simmer for approximately 15-25 minutes, or until the cabbage reaches your desired tenderness.
  • During the last 5 minutes of cooking, stir in the black-eyed peas and allow them to heat through.
  • Serve warm.