Cowboy Caviar Soup with “Hot Dog Croutons”
Serves 6
Ingredients:
Cowboy Caviar Soup-
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cups fresh black eyed peas
6 cups vegetable broth
1 tablespoon ground cumin
salt to taste
“Croutons”-
3 spicy chicken sausages, preferably jalapeno chicken (Trader Joe’s makes a great one), diced
1 green jalapeno, diced (optional, omit if you prefer less heat)
Cowboy Caviar Relish-
1 cup fresh black eyed peas
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
1 green jalapeno, finely diced
½ red onion, finely diced
¼ cup cilantro, finely diced
¼ cup red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
Directions:
In a large bowl, combine all relish ingredients and season to taste. Set aside while preparing soup. The relish can be made up to two days in advance and will only get better the longer it’s allowed to marinate.
In a large soup pot over medium-high heat, heat olive oil and sauté onion and garlic until beginning to caramelized, about 5-8 minutes.
Add black eyed peas, vegetable broth and cumin. Bring to a boil and season with salt to taste.
Allow to cool slightly before pureeing in batches until soup is creamy and smooth. Keep warm over low heat.
Heat a skillet over medium-high heat. Add diced chicken sausages and jalapenos (if using) and sauté until heated through, golden brown and slightly crispy.
To serve, ladle soup into bowls, top with cool relish and sprinkle with “Hot Dog Croutons.”
Below is a meatfree version of the soup being served at the premiere party I hosted for my friends. If you omit the chicken sausage, the dish is vegan. 
Hope you enjoy!
