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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Black-eyed Pea and Sausage Soup Recipe

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This recipe for Black-eyed Pea and Sausage Soup is from The APSO Southern Division Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of smoked turkey sausage, sliced
2 tsps of olive oil
1 large onion chopped
3 carrots coarsely chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 large green bell pepper, chopped
1 pound of cooked black eye peas
3 (14 1/2 oz ) cans of beef broth
1 (14 1/2 oz) can of diced tomatoes with basil, garlic and oregano
1 (16 oz ) jar chipotle-flavored salsa (I use Winn DixieŠ brand or PaceŠ)
1/2 tsp salt (optional)
1/4 tsp pepper (optional)
Directions:
Directions:
Cook peas (according to package directions) in beef broth. Cook sausage in oil in a large skillet, stirring until it browns. Remove sausage, reserving dripping in pan. Add onion and next 4 ingredients; saute over medium high heat 8 minutes or until vegetables are tender. Mix all ingredients (except salsa) in large pot with peas and bring to boil. Cover and reduce heat and simmer 35 minutes. Stir in salsa, salt and pepper and let simmer 10 more minutes.
Personal Notes:
Personal Notes:
This is a great recipe for New Year's day. Cornmeal biscuits are great for dunking!

 

 

 

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