Black-Eyed Pea Soup
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Cooking tools:
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Colander
- Can opener
- Mixing bowl
- Peeler
- Ladle
- Saucepan
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup peeled and sliced carrots
- ½ cup diced celery
- 1 tablespoon fresh minced garlic
- 14-ounce package smoked sausage, sliced
- 1 teaspoon thyme leaves
- 4 cups chicken broth
- 28-ounce can diced tomatoes
- 6 cups Certified SC Grown collard greens, tightly packed and chopped
- 15 1/2 ounces can black-eyed peas, drained and rinsed
- ¼ teaspoon salt
- ¼ teaspoon pepper
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