Slow Cooker Black Eyed Pea And Sausage Soup Recipes

SLOW-COOKER BLACK-EYED PEA AND SAUSAGE SOUP

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.

BLACK-EYED PEA SOUP CROCK POT 365

Steps:

• Soak black eye peas over night.
• Drain and pick out the broken, discolored peas and any other debris.
• Place the diced vegetables in a 5-6 quart slow cooker.
• Add pre-soaked peas.
• Add sliced sausage.
• Pour in broth and stir in Italian seasoning, salt and pepper.
• Cover and cook on low for 8 hours or on high for 6 hours.
• Before serving, use a stick blender to smash up about 1 cup of peas.
• If you don't have a stick blender, smash up 1 cup of beans.
• Don't blend too much-just enough to get to get the broth thicker and creamy looking.
• Ladle into bowls and add Hot Sauce to taste.