SLOW COOKER BLACK-EYED PEA AND SAUSAGE SOUP
Dried black-eyed peas and sausage are combined in this slow cooker soup with carrots, oregano, and garlic powder. Allow 8 hours cooking time. Use whatever type of sausage you like, as long as it's either smoked or cooked before putting it in the slow cooker.
Provided by Margaret Spencer Kepler
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
- Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
- Cook on Low for 8 hours. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.3 g, Cholesterol 39 mg, Fat 18.5 g, Fiber 4.3 g, Protein 15.4 g, SaturatedFat 6.5 g, Sodium 1613.7 mg, Sugar 5.6 g
SLOW-COOKER BLACK-EYED PEA AND SAUSAGE SOUP
Slow cook your way to this Southern-style dinner! Enjoy this black-eyed pea, turkey sausage and veggies soup for a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except spinach and marjoram.
- Cover; cook on Low heat setting 8 to 9 hours.
- Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 9 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g
BLACK-EYED PEA AND SAUSAGE SOUP
This came from a food blog, Eating Well, Living Thin. (http://eatingwelllivingthin.wordpress.com/) Linda the author says: "Black-eyed peas are supposed to bring good luck and prosperity when eaten on New Years. This soup is easy, filling and just full of wonderful nutrients! Serve with thick-sliced tomatoes drizzled with olive oil and fresh basil and some crusty garlic toast for your family on one of these cold winter days. Will it bring you good luck? Sure...why not!!!!"
Provided by yogiclarebear
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
- Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
- Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
- Stir in salsa, if desired.
SMOKY BLACK-EYED PEA AND SAUSAGE SOUP
Steps:
- Place the black-eyed peas in a large pot and cover with 2 inches of water. Bring the water to a boil, turn off the heat, cover the pot, and let the peas soak for 1 hour. Rinse and drain the black-eyed peas and leave them in the colander. In the same large pot, wipe out any excess water, and then add the bacon and sausage to the pot. While stirring occasionally, cook on medium heat until the fat is rendered from the bacon and it's just starting to crisp, and the sausage has browned. Remove the bacon and sausage from the pot with a slotted spatula and place into a large bowl. Drain all but 2 tablespoons of grease from the pot, saving the excess for another use. Turn the heat down to medium-low. Add the onion and celery and cook until translucent, about 5 minutes. Add the garlic and chopped chipotle chiles and cook for 30 more seconds. Pour the water into the pot and scrape the bottom of the pot to get all the cooked bits. Return to the pot the black-eyed peas, bacon, and sausage. Add to the pot the bay leaf, salt, cumin, thyme, clove, and cayenne. Stir until everything is well combined. Turn the heat to high and bring to a boil, then turn the heat down to low, partially cover the pot, and cook for 1 hour. After an hour, remove the lid and test the black-eyed peas to see if they'Âre tender. Depending on the age of the peas, they could be soft at this point or they may need to cook a bit longer. If they need to cook longer, test them every 15 minutes or so. Once the peas are cooked, to make the broth creamier, smash some of the peas with the back of a spoon on the side of the pot. Once this is done, stir in the kale, apple cider vinegar, and smoked paprika. Taste and adjust seasonings. (I usually add at least another teaspoon of salt at this point, but that's dependent on how salty the sausage and bacon is.) Cook for 10 more minutes or until the kale has wilted. Serve warm, with rice and/or cornbread if you prefer, though it's just fine on its own
BLACK EYED PEA AND SAUSAGE SOUP RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- In pressure cooker, saute bacon until crisp. Add onion and garlic and cook until onion is softened, about 3 minutes. Add peas to bacon mixture and stir well. Add broth, tomato paste, oregano, bay leaf, salt, pepper flakes, and brown sugar. Stir until thoroughly mixed. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure according to manufacturer's directions. Remove lid. Add kielbasa, bell pepper, and parsley to pea soup. Bring to a boil over high heat and cook, uncovered, 3 minutes, stirring occasionally. Discard bay leaf. This recipe yields 6 to 8 servings.
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