Collard greens, black-eyed peas and corn add a unique Southern twist to the classic Italian soup.
1 pound Italian sausage
8 ounces mushrooms, sliced
2 garlic cloves, crushed
3 tablespoons vegetable oil
10 ounces collard greens, washed and chopped
1 tablespoon Italian seasoning
1 (29-ounce) can whole tomatoes, chopped
4 cups chicken broth
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen whole kernel corn
- Brown Italian sausage in a kettle; drain. Add sliced mushrooms, crushed garlic cloves, and oil. Cook until tender.
- Add chopped collard greens, Italian seasoning, and chopped whole tomatoes. Cook for 10 minutes then add chicken broth, canned black eyed peas, tomato sauce, and frozen whole kernel corn. Heat through.
Makes 5 servings.