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Field Pea and Sausage Soup Recipe

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This recipe for Field Pea and Sausage Soup, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Clay
Added: Tuesday, January 6, 2009


1 pound smoked Kielbasa sausage (sliced bite size)
3 tablespoon Canola cooking oil
1 large onion (chopped)
3 carrots (coarsely chopped)
3 garlic cloves (minced)
2 stalks celery (chopped)
1 large green bell pepper (chopped)
* 4 cups frozen field peas
3 cans beef broth
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, & oregano (undrained)
1 - 16 ounce jar salsa
1/2 teaspoon salt
1/4 teaspoon black pepper

*We used frozen "field peas with snaps."

Cook kielbasa in canola oil in large soup pot and slightly brown. Remove from pot. Set aside.
To pot add onion, and next 4 ingredients, saute (medium high heat) until tender.
Add peas, beef broth, and tomatoes; bring to boil.
Cover and reduce heat. Cook until peas are tender. Add salsa, kielbasa, salt and pepper (to taste) and simmer 10 more minutes. Serve.G

Personal Notes:
Personal Notes:
God's word is food for the soul -
And these old Southern recipes are called "Soul Food" because they comfort and warm.




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