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Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 pound sausage, cut into half-moons or small dice
1 medium onion, finely chopped
3 cloves garlic or 3 cubes Dorot Gardens Frozen Garlic
8 cups vegetable or chicken broth
1 (15-ounce) can black eyed peas or 1/3 of a 1-pound bag dried black eyed peas, soaked for 8–10 hours
1 bunch Swiss chard, roughly chopped
Cook sausage in large soup pot over medium high heat for five minutes until the sausage is cooked and caramelized. Remove the sausage from the heat and set aside.
Reduce the heat to medium, add a little oil if necessary, and then add the onions. Cook for five minutes until they turn golden, soft, and translucent. Add the garlic and sauté for 30 seconds or until it starts to become fragrant.
Add in the broth and bring to a simmer. Add the sausage, the chard and the beans. Bring up to a boil and reduce heat to a simmer and cover. Simmer for 45 minutes. Season with salt and pepper to your liking.
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