Black-Eyed Pea and Sausage Soup (Pressure Cooker)
Leeks and Italian sausage take black-eyed peas to another level of yumm!
Equipment
- Pressure Cooker 6 to 8 quart
Ingredients
- 1 pound Italian sausage, hot or mild, see Notes
- 1 cup leeks, white parts, sliced and cleaned
- 1 tablespoon garlic, finely minced
- 1/4 teaspoon dried Italian seasoning
- 1 pound dried black-eyed peas
- 1 quart low-sodium chicken stock
- 1 quart water
- 2 dried bay leaves
- kosher salt and freshly-cracked black pepper, to taste
- 1 bunch Swiss chard leaves chopped
- 2 teaspoons (or more) apple cider vinegar, white balsamic vinegar, or lemon juice, to taste
Instructions
- Pour the beans into a colander and look them over for any small rocks or other debris that does not belong and discard. Rinse the beans well and set aside.
- In a pressure cooker over medium-high heat, add the sausage, crumbling it as it is added.
- Cook the sausage, stirring often, until cooked through. (Watch the pot and make sure your sausage does not burn. You don’t want flecks of black char throughout your soup.) If your sausage renders a lot of fat, drain off all but 1 tablespoon of the fat.
- Add the Italian seasoning and leeks; saute until softened, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the stock, water, beans, bay leaves, salt and pepper according to taste. Be sure the liquid is flavorful since the beans will be absorbing some of this liquid. As long as your sausage is cooked through, you can taste the liquid and adjust seasonings as needed.
- Lock the lid onto the pressure cooker and set the valve to high pressure. Once the pressure cooker has alerted you that it has reached internal pressure, set a timer for 20 minutes.
- After the time has elapsed, allow the cooker to naturally release.
- Carefully remove the lid once it is safe to do so, opening the lid away from you for safety.
- Stir. Remove the bay leaves and discard. They have given their all.
- Carefully taste for seasoning; it will be hot. Adjust according to tastes.
- Add the chopped Swiss chard and stir to wilt.
- An optional step is to add a touch of vinegar, white balsamic vinegar, or lemon juice to your soup. Start with a couple of teaspoons, taste and see if you’d like to add anymore.
- Serve warm in bowls.
Notes
Sausage- this recipe calls for Italian sausage, not breakfast sausage. Generally you find Italian sausage in links form or ground. Either will work. My personal preference are the links, so that I can remove the sausage from the casings and crumble myself. This will result in bigger chunks of the sausage throughout the soup. The ground sausage will most likely be smaller bits throughout. Your choice.
This soup will benefit with a splash of acid like vinegar or lemon juice, right at the end. We’re not talking about adding to alter the taste to tangy, but a small amount can bring a little bit of pop to your soup. This is optional, so feel free to omit it. Good options are apple cider vinegar (not with mother), lemon juice, or a white balsamic vinegar (my fav). If you do choose to add an acid, start small! The amount depends on taste. Start with 1 or 2 teaspoons, taste, then gradually add more by teaspoonfuls until you’re content. Yumm!
Nutrition Facts
Black-Eyed Pea and Sausage Soup (Pressure Cooker)
Amount per Serving
Calories
409
% Daily Value*
Fat
18.6
g
29
%
Saturated Fat
6.6
g
41
%
Polyunsaturated Fat
2.6
g
Monounsaturated Fat
8.2
g
Cholesterol
43.1
mg
14
%
Sodium
824.4
mg
36
%
Potassium
951.6
mg
27
%
Carbohydrates
38.6
g
13
%
Fiber
7
g
29
%
Sugar
5.6
g
6
%
Protein
22.9
g
46
%
Vitamin C
14.6
mg
18
%
Calcium
40.8
mg
4
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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