Red Cabbage And Sausage Soup

• 1 cup black-eyed peas, uncooked (or 2 cups cooked)
• 1 bay leaf (if using uncooked peas)
• Salt, to taste
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 2 leeks, chopped
• 2 tablespoons cornstarch
• 6 cups vegetable stock, divided
• 1 pound red potatoes, cut into 1/2-inch pieces
• 1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces
• Pepper, to taste
• 1/2 pound red cabbage, shredded
• 1/2 cup heavy cream
• Smoked paprika, to garnish

1. If starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bay leaf and a healthy dose of salt and cook for 30 to 40 minutes, until peas are tender and soft. Drain and set aside. If using cooked black-eyed peas: Rinse peas, then drain and set aside.
2. Heat olive oil in a large Dutch oven. Add garlic and leeks and cook for 3 to 4 minutes, stirring often.
3. In a small bowl, combine cornstarch and 1/4 cup stock. Whisk until cornstarch dissolves. Pour cornstarch mixture into Dutch oven and cook for 1 to 2 minutes over medium heat. Add remaining 5 3/4 cups stock, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes uncovered.
4. Add cabbage and black-eyed peas to pot and cook for an additional 10 minutes. Stir in cream and cook for 4 to 5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika to serve.

blackeyed peas, bay leaf, salt, olive oil, garlic, leeks, cornstarch, vegetable stock, red potatoes, pork sausages, pepper, red cabbage, heavy cream, paprika

Taken from food52.com/recipes/31270-red-cabbage-and-sausage-soup (may not work)