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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A popular soup in our family! A southern dish using sausage and black-eyed peas. This is a version from Southern Living Magazine. All you need is cornbread to make this dish complete! Ingredients:
1 lb sausage |
1 (14 ounce) tomatoes, diced |
1 (12 ounce) tomato sauce |
1 medium onion, chopped |
1/2 cup celery, chopped |
1/2 cup white rice, uncooked |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 cups water |
1 (13 ounce) black-eyed peas, drained |
Directions:
1. Cook sausage, drain and crumble.
2. Place sausage in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
3. Bring to a boil and let simmer about 25 minutes until rice is done.
4. Add drained peas and cook 15 more minutes.
5. Serve with your favorite cornbread. Warmed leftovers are delicious!
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