Creamy Potato and Black Eyed Pea Chowder
with vegan sausage / mixed greens salad

Name: Creamy Potato and Black Eyed Pea Chowder
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 Bell peppers, red, chopped; 1/2 Onions, medium and red, chopped; 2 cloves Garlic, chopped; 1 bulb Fennel, chopped (sub celery); 12 oz Vegan sausage links, chopped or sliced; 2 tsp Thyme leaves, fresh (sub dried and use half the amount listed); 10 oz Potatoes, baby or new, quartered; 1 can Beans, black-eyed peas (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 2 Tbsp Flour, all-purpose; 4 cups Stock, any type; 1 Tbsp Vinegar, apple cider; 1/2 cup Heavy cream (sub half and half or milk, but soup will be less creamy); 1 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 2 Tbsp Oil, olive; 5 oz Mixed greens

Active: 35 Total: 60

Original GF Paleo Vegetarian

Creamy Potato and Black Eyed Pea Chowder

This soup is filled with the flavors of early summer vegetables and smoky vegan sausage links. A simple green salad balances the richness of the soup with fresh crispness and acidity.
Smarts: This meal requires a fair bit of chopping, but it's quick and mostly hands-off once the prep is done.

Proteins

Plant-based "meats", Beans, black-eyed peas

Cuisines

American

Ingredients

Metric

Servings:

Creamy Potato and Black Eyed Pea Chowder:

Bell peppers, red - 1 , chopped
Onions, medium and red - 1/2 , chopped
Garlic - 2 cloves , chopped
Fennel - 1 bulb , chopped (sub celery)
Vegan sausage links - 12 oz , chopped or sliced
Thyme leaves, fresh - 2 tsp (sub dried and use half the amount listed)
Potatoes, baby or new - 10 oz , quartered
Beans, black-eyed peas (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Butter - 1 Tbsp
Flour, all-purpose - 2 Tbsp
Stock, any type - 4 cups
Vinegar, apple cider - 1 Tbsp
Heavy cream - 1/2 cup (sub half and half or milk, but soup will be less creamy)

Mixed Greens Salad:

Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 2 Tbsp
Mixed greens - 5 oz

Prep

Bell peppers / Onions / Garlic / Fennel / Vegan sausage - Prep as directed. Store bell peppers, onions, garlic, and fennel together in one container. Store sausage separately. (Can be done up to 5 days ahead)
Thyme - Remove leaves from stems. (Can be done up to 5 days ahead)
Potatoes - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a Dutch oven with cooking oil over medium heat. Add vegan sausage and saute until browned on all sides, 3 to 4 minutes. Transfer to a paper towel-lined plate and set aside.
Return pan to heat and add butter. When butter is melted and bubbly, add bell peppers, onions, garlic, and fennel with a pinch of salt. Saute until vegetables begin to turn tender, 4 to 5 minutes.
Sprinkle flour and thyme leaves over vegetables and stir until no dry spots remain. Slowly pour in stock, stirring constantly to break up any lumps. Stir in potatoes and black eyed peas and bring to a low simmer.
Reduce heat to low and cover with a lid. Simmer the soup gently until all the vegetables are tender and the flavors have come together, 20-25 minutes.
While the soup is simmering, whisk together wine vinegar, mustard, and honey in a serving bowl. Slowly add olive oil while whisking. Season with some salt and pepper. Add mixed greens on top of dressing but wait to toss until serving time.
When soup is finished cooking, return sausage to the pan and stir to combine. Remove from heat and stir in apple cider vinegar and cream. Taste and season with some salt and pepper, if needed.
Toss the salad.
Ladle soup into bowls and serve with salad on the side. Enjoy!

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Creamy Potato and Black Eyed Pea Chowder with vegan sausage / mixed greens salad