I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, November 25, 2015

Black-Eyed Pea Soup with Greens and Sausage

1 lb. Bradley's mild smoked sausage links
1 Tbsp. extra virgin olive oil
2 medium onions, chopped
3 cups cubed red potatoes
2 cans (15 oz. each) black-eyed peas, drained and rinsed
2 to 4 cups fresh kale or collards, washed and chopped in bite-size pieces
  (or use frozen - one 10 oz. package)
32 oz. chicken broth
2 1/2 cups water
Salt and pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 inch slices.  In a large pot, heat the oil over medium heat.  Saute' sausages until lightly browned.  Add onions and saute' until softened.  Add remaining ingredients except salt and pepper.  Bring to simmer, cover pot and cook over low heat until the potatoes are tender, about 15 minutes.  Season to taste with sale and pepper.

This is one of our favorite soups and we always make it with Bradley's Sausage. 
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