Black-eyed pea soup with collard greens and andouille sausage

One of the things I got in my veggie CSA last week was a big head of organic collard greens. A quick scan of my pantry confirmed a bag of dried black-eyed peas, so this soup was a no-brainer.

One bag of dried black-eyed peas, soaked and pre-cooked in your CrockPot
One onion, chopped
A few cloves of garlic, chopped
One bell pepper, chopped
One package of andouille sausage (or other spicy sausage; kielbasa would work, too), sliced
One 28-oz can whole tomatoes
One bunch of collard greens
Seasonings: Italian, cumin, chili powder, red pepper flakes, salt and pepper
Several cups of broth (I used a combination of veggie and chicken)

Saute the onion, garlic and pepper in olive oil until soft. Add the sausage and cook for a few more minutes. Deglaze with a splash of white wine, if you have it, and add the tomatoes. Squeeze them in your hand as you add them, to break them up. Add the black-eyed peas and seasonings, and add enough broth to float the whole thing. Let that cook down for about 20 minutes or so, then add the chopped collard greens. Cook for another 10 minutes, and serve.

Cost: bag of dried beans, $1. Andouille sausage, $4.99. Can of tomatoes, $1.59 on sale. Collard greens, let's say $2, and 75 cents for the onion, garlic and pepper. The broth I made myself. Total cost: around $10 for a big vat of soup, at least eight adult servings, around $1.25 per serving. If you left the andouille sausage out, or substituted a cheaper kind of meat, you could cut the cost substantially.