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

1. 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.

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