BLACK EYED PEA AND CABBAGE SOUP

Ingredients:

• 2 T. olive oil
• 1 lb. smoked sausage, cut into 1/2″ rounds
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1/2 head green cabbage, cored and chopped
• 2 quarts chicken stock or vegetable stock
• 1 can tomatoes and green chilies, undrained
• 2 cans seasoned black eyed peas, drained
• salt and pepper to taste

Instructions:

1. Add oil to a soup pot. Brown the sausage in the oil, remove from the pan with a slotted spoon, and set aside. Add onion, carrots, and celery and cook, stirring, until vegetables are soft, about 10 minutes. Add the cabbage and stir for a minute or two. Add the stock and the tomatoes. Allow to simmer for 30 minutes.
2. Return the sausage to the pot and add the black eyed peas. Simmer for another 10 minutes. Taste and add salt and pepper, as necessary. Serve. Makes 2 ½ quarts.

Where to find the ingredients at the Dallas Farmers Market:

• Olive Oil: D’s Sourdough Bread, Kelley Produce
• Smoked Sausage: Gabriel Ranch, Beyond the Butcher, Hendrix Family Farms
• Onion, Carrots, Tomatoes: Heddin Family Farms, Kelley Produce
• Celery, Green Cabbage, Black Eyed Peas: Kelley Farms
• Chicken Stock, Salt, Pepper: Kelley Produce