Black Eyed Pea Soup (Print Version)

# Ingredients:

01 - 1 pound black eyed peas.
02 - 4 strips bacon.
03 - 1 onion, diced.
04 - 1 large carrot, diced.
05 - 14 ounces smoked ring sausage, sliced.
06 - 4 garlic cloves, minced.
07 - 3/4 teaspoon Italian seasoning.
08 - 1/2 teaspoon salt.
09 - 1/2 teaspoon pepper.
10 - 2 cans (15.9 oz each) diced tomatoes.
11 - 4 cups chicken broth.
12 - 2 cups chopped kale, stems removed.
13 - 1/2 cup parmesan cheese (optional).

# Instructions:

01 - Sort and wash beans. Either soak overnight or quick soak by boiling 10 minutes, then letting sit covered for 1 hour.
02 - Cover soaked beans with fresh water and cook 45-60 minutes until just tender.
03 - Fry bacon until crispy. Remove and set aside, keeping the grease.
04 - Cook onions, carrots and sausage in bacon grease until vegetables soften and sausage browns.
05 - Stir in garlic and cook 30-60 seconds more.
06 - Add water and scrape up browned bits from pan.
07 - Add beans, tomatoes, seasonings, vegetables and sausage to large pot. Cover with broth and simmer 60-70 minutes.
08 - Crumble bacon and add with kale. Stir until kale wilts.

# Notes:

01 - Can substitute spinach for kale.
02 - Perfect comfort food for cold days.
03 - Traditional lucky New Year's dish.

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