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Mexican Black Eyed Pea Soup Recipe

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This recipe for Mexican Black Eyed Pea Soup, by , is from The de Silva Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly de Silva
Added: Sunday, February 17, 2008


3 cans black eye peas (drained)
1 lb. pork breakfast sausage (hot optional)
1 medium onion
1 c.celery
1 bell pepper (chopped)
1 can rotel
1 1/2 tsp. garlic
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
* can add cayenne pepper and jalapenos to taste

Brown sausage, add vegetables and brown until softened. Add the remaining ingredients and cook on medium or until water cooks out (45 mins to 1 hour) You can't over cook it, if it becomes to dry just add water.




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