Red Cabbage and Sausage Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup black eyed peas, dry (or 2 cups cooked)
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 2 leeks, chopped
  • 2 tablespoons corn starch
  • 6 cups vegetable stock
  • 1 lb red potatoes, washed and cut into ½ inch pieces
  • ½ lb pork sausages, cooked and then sliced into ½ inch pieces
  • ½ lb red cabbage, shredded
  • ½ cup heavy cream
  • salt and pepper to taste
  • smoked paprika as garnish
Instructions
If starting from dry black eyed peas:
  1. Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bayleaf and a healthy dose of salt and cook for 30-40 minutes, until peas are tender and soft. Drain and set aside.
To make the soup:
  1. Heat olive oil in a large dutch oven. Add garlic and leeks and cook for 3-4 minutes, stirring often.
  2. In a small bowl, combine corn starch and ¼ cup stock. Whisk until corn starch dissolves. Pour corn starch mixture into dutch oven and cook for 1-2 minutes. Add remaining broth, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes.
  3. Add red cabbage and black eyed peas to pot and cook for an additional 10 minutes. Lastly stir in cream and cook for 4-5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/08/01/red-cabbage-sausage-soup/