Easy Sausage Kale and Black Eyed Pea Soup With Lemon and Rosemary Recipe
Ingredients
- 1/2 pound dried black eyed peas (see note above)
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 12 ounces mild Italian sausage, removed from casing
- 1 medium onion, finely diced (about 1 cup)
- 2 large stalks celery, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons minced fresh rosemary leaves, divided
- 2 tablespoons grated lemon zest from 2 lemons, divided
- 1 1/2 quarts homemade or store-bought low sodium chicken stock
- 2 bay leaves
- 1 bunch kale, trimmed, washed, and roughly chopped (about 2 quarts)
- Freshly ground black pepper
Instructions
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