Categories: Soup
Ingredients
- 1 lb. Mexican chorizo
- 3 cups chopped onion
- 1 1/2 cups sliced carrots
- 1 (32 oz.) package cut-and washed fresh
- turnip greens
- 1 (48 oz. carton chicken broth
- 2 (15 oz.) cans black-eyed peas and purple-
- hull peas, drained and rinsed
- 1 (14.5 oz.) can fire-roasted tomatoes OR 1
- (10 oz.) can hot Ro-Tel
- 1 tsp. crushed red pepper
- 1/2 tsp. ground black pepper
Directions
- In a large stockpot, combine chorizo, onion and carrots. Cook over medium-high heat, frequently, , or until sausage is browned and crumbly. Add turnip greens and cook, stirring constantly, for 3 minutes or until wilted. Add chicken broth, black-eyed peas, tomatoes, crushed red pepper and black pepper. Bring to a boil; reduce heat and simmer for 35 minutes, or until greens are tender.