Smoky 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.

SMOKED SAUSAGE AND BLACK-EYED PEAS

Steps:

• In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.

BLACK-EYED PEA SAUSAGE STEW

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BLACK EYED PEAS WITH SMOKED SAUSAGE

Steps:

• If using dried beans soak for 4 or more hours, drain and rinse.
• Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
• Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
• Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.

BLACK EYED PEA AND SAUSAGE SOUP RECIPE

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.

BLACK-EYED PEA AND SAUSAGE SOUP

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.