Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary Recipe

1. Place beans in a large bowl and cover with 3 quarts of water. Add 2 tablespoons kosher salt and set aside at room temperature overnight (see notes).

2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking it up with a wooden spoon or potato masher until starting to brown, about 8 minutes total. Add onion and celery and cook, stirring, until softened, about 4 minutes. Add garlic, half of the rosemary, and half of the lemon zest and cook, stirring, until fragrant, about 30 seconds. Add chicken stock and bay leaves.

3. Drain and rinse beans, then add to pot. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, until beans are fully softened, about 1 hour. Discard bay leaves.

4. Transfer 2 cups of soup to a blender and blend on high speed until smooth. Return to pot. Add kale and cook until tender, about 10 minutes longer. Season soup to taste with salt and pepper and serve immediately, drizzling with olive oil and sprinkling with remaining rosemary and lemon zest.

Notes

Canned beans can be used in place of dried. To use canned beans, drain and rinse 1 (28-ounce) can of black eyed peas. Skip step 1 and add beans to soup in step 3, simmering for 30 minutes instead of 1 hour. Serve as directed.