Who's Hungry-You Need to Eat

Ingredients:
1 lb smoked sausage or andouille, sliced
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
2 cups black-eyed peas (soaked overnight or use canned, rinsed)
1 bunch collard greens, stems removed and leaves chopped
1 can (14.5 oz) diced tomatoes, undrained
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
1 tsp dried thyme
2 bay leaves
Salt and black pepper, to taste
Optional garnish: chopped parsley or green onions
Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add sliced sausage and cook until browned. Remove with a slotted spoon and set aside.
2. Sauté the Aromatics:
In the same pot, add diced onion and cook until softened.
Stir in garlic and cook until fragrant, about 1 minute.
3. Build the Soup Base:
Add chicken broth, water, smoked paprika, thyme, cayenne pepper (if using), and bay leaves.
Stir in the diced tomatoes and bring the mixture to a simmer.
4. Add the Peas and Greens:
If using dried black-eyed peas, add them to the pot and cook for 30–40 minutes, or until tender. (If using canned, add them later to avoid overcooking.)
Stir in the collard greens and cook for another 10–15 minutes until tender.
5. Finish with Sausage:
Return the browned sausage to the pot and simmer for 5 minutes to heat through.
Season with salt and pepper to taste.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with parsley or green onions, if desired.
Serve with cornbread or crusty bread on the side for a complete and comforting meal.
Tips:
Substitute kale or spinach if collard greens are unavailable.
Add a splash of hot sauce or apple cider vinegar for a tangy kick.
This soup freezes well, so make a double batch for easy meals later!