Almost a year ago while visiting my good friend and long-time assistant, Emily Bell, in Columbus, Ohio, I fell hard for a delicious soup she served me. On a cold November night, she sat a shallow bowl in front of me with a mound of brown rice in the middle and a beautiful rust-hued broth with chopped greens and beans ladled over it. A basket of cornbread set near by. One spoonful and I was begging for the recipe.
I couldn’t put my finger on all the flavors, so my host willingly shared the recipe. She had sautéed diced smoked sausage along with onions, carrots, and celery. Next, diced potatoes and minced garlic were added to the soup pot and finally the big flavor makers—chopped collards and kale plus black-eyed peas and field peas. Chicken broth and a can of tomatoes with their juices were the braising liquids for this mélange, which needed to simmer for 30 to 40 minutes.Print This Recipe