You know how the pot liquor you cook your greens in is usually â¨the best part of the meal? Well, this soup is basically your pot liquor turned into a soup. And it’s downright delicious. Collards, Andouille sausage, and black-eyed peas. Honey, it doesn’t get much more Southern than this.
- 8 ounces chicken Andouille sausage, cubed
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 cup chopped carrots
- 4 cups low-sodium chicken broth
- 4 cups water
- 2 teaspoons salt
- 2 cans (15 ounces each) black-eyed peas, rinsed and drained
- 1 bunch collard greens (1 pound), stems removed and leaves coarsely chopped
- Tabasco sauce to taste
1. In a large pot over medium-high heat, brown the sausage until golden, about 10 minutes. Transfer to a bowl.
2. Add the oil to the pot. Stir in the onions and carrots and cook until very soft, about 10 minutes. Add the chicken broth, water, salt, black-eyed peas, and sausage. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes. Stir in the collards and cook for 10 minutes more. Season to taste with hot sauce.
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.