This healthy Cajun-inspired bean soup recipe features black-eyed peas, collards and a bit of andouille sausage. Serve it with cornbread and pass the hot sauce. Source: EatingWell Magazine, September/October 2016

Hilary Meyer
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Ingredients

Directions

  • Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Stir in paprika, oregano and salt; cook, stirring, for 1 minute.

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  • Add broth, black-eyed peas and pinto beans; bring to a boil. Reduce heat to a simmer and stir in sausage; cover and cook until the vegetables are tender, about 10 minutes.

  • Stir in collards and vinegar. Cover and cook 5 minutes more.

Tips

Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

230 calories; 8.7 g total fat; 19 mg cholesterol; 478 mg sodium. 24.9 g carbohydrates; 13.8 g protein; Full Nutrition

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Rating: 5 stars
10/23/2017
Easy to make filling and delicious. Perfect for a cold winter night. Read More