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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

230 calories; 8.7 g total fat; 2 g saturated fat; 19 mg cholesterol; 478 mg sodium. 533 mg potassium; 24.9 g carbohydrates; 6.2 g fiber; 3 g sugar; 13.8 g protein; 3010 IU vitamin a iu; 11 mg vitamin c; 88 mcg folate; 92 mg calcium; 2 mg iron; 43 mg magnesium;

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Easy to make filling and delicious. Perfect for a cold winter night. Read More