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Soups > Black Eyed Peas and Sausage Soup

1-1lb. bag dried black eyed peas
2 fresh bay leaves (optional)
2 T. extra virgin olive oil
2 carrots , peeled and chopped
3-4 small ribs celery, chopped
1 onion, chopped
2 large cloves garlic, finely chopped
1 can diced tomatoes
1 quart chicken stock
1/2 C. flat leaf parsley, chopped
2 pounds smoked turkey sausage links cut into 1" discs. I used Jenni O.

Sort, rinse, soak and cook peas according to pkg directions. Drain and set aside. In a dutch oven or soup pot add the olive oil and heat to medium. Add the carrot, celery and onion and season with salt and pepper. Cook for 5 minutes then add the garlic and cook a couple of minutes more. Stir in the tomatoes, chicken stock, black eyed peas, parsley and sausage. Heat through and if using bay leaves remove before serving.

January 12, 2010 | Unregistered CommenterKaren Matthews