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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
55 mins
Serves
6

Red cabbage and sausage soup with black-eyed peas and potatoes. Serve with a dash of smoked paprika for an amazingly flavorful soup!

Posted by Vicky C. Published See Vicky C.'s 7 projects »
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  • Step 1

    Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bayleaf and a healthy dose of salt and cook for 30-40 minutes, until peas are tender and soft. Drain and set aside.

  • Step 2

    Heat olive oil in a large dutch oven. Add garlic and leeks and cook for 3-4 minutes, stirring often.

  • Step 3

    In a small bowl, combine corn starch and ¼ cup stock. Whisk until corn starch dissolves. Pour corn starch mixture into dutch oven and cook for 1-2 minutes. Add remaining broth, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes.

  • Step 4

    Add red cabbage and black eyed peas to pot and cook for an additional 10 minutes. Lastly stir in cream and cook for 4-5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika.

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