Black-Eyed Pea Soup

One of my favorite restaurants growing up was the Plantation Manor in Alexandria, Louisiana. It was the only place I had ever been in my young life that served meals in courses. The soup course was served in a tiny cup with deep-fried corn “fingers” for dipping. The soups were unusually Southern and uncommonly delicious. From squash bisque to split pea soup to black-eyed pea soup, it was the best part of the meal!

1 pound ground pork sausage

1 small onion, minced

1 green bell pepper, chopped

½ teaspoon minced garlic

4 cups cooked black-eyed peas

1 (10-ounce) can diced tomatoes with green chiles

2 cups chicken broth

½ teaspoon salt

½ teaspoon pepper

Tabasco sauce for serving

Cook the pork sausage in a deep skillet with the onion, bell pepper, and garlic until the sausage is browned, the onion is clear, and the pepper is tender. Pour off the excess grease through a colander. Pour the meat mixture into a stockpot. Stir in the peas, tomatoes, broth, salt, and pepper. Cover and simmer the soup on medium for 20 to 25 minutes, stirring often, letting the peas become more and more creamy. Serve hot with Tabasco sauce as a condiment. Hot corn fritters are great for dipping in this soup.

Makes 6 to 8 servings