Black-Eyed Pea and Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A great recipe for New Year's day, this simple soup simmers the traditional good luck peas along with smoky sausage and spicy salsa. Cornmeal Biscuits are a must for dunking. Ingredients:
1 pound smoked sausage, sliced |
2 teaspoons vegetable oil |
1 large onion, chopped |
3 carrots, coarsely chopped |
3 garlic cloves, minced |
2 celery ribs, chopped |
1 large green bell pepper, chopped |
4 cups frozen black-eyed peas (about 1 1/2 packages) |
3 (14 1/2-ounce) cans beef broth |
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained |
1 (16-ounce) jar chipotle-flavored salsa (we tested with pace) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook sausage in oil in a large Dutch oven, stirring until it browns. Remove sausage, reserving drippings in pan. Add onion and next 4 ingredients; sauté over medium-high heat 8 minutes or until vegetables are tender. Stir in sausage, peas, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in salsa, salt, and pepper; simmer 10 more minutes.
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