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.
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.
1 starch, 1 vegetable, 1 1/2 lean meat, 1 fat
Easy to make, filling, and delicious. Perfect for a cold winter night.