Tuesday: Black-Eyed Pea Soup

Adapted from Crockpot365.blogspot.com

Personal Note: I hope you’ve noticed that since fall has happened upon us, my Crockpot is getting its workout in my kitchen. I love the slow cooker. I take that back, I love my slowcooker, I haven’t met yours. It has an automatic timer that will switch to keep warm once it is cooked as to not burn our dinner. And who doesn’t like to have dinner made before 8 a.m.?

Plan of Attack:

1. Soak peas overnight

2. Prep ingredients in the morning

3. Dump in Crockpot and cook

Ingredients for 3 servings:

½ pound dried black-eyed peas (1 ½ C)

7 oz spicy sausage (or one of your choice, 2 links)

3 ½ C chicken broth

½ yellow onion, diced

2 carrots, diced

3 celery stalks, diced

2 garlic cloves, diced

½ tsp Italian Seasoning

½ tsp kosher salt

½ tsp black pepper

Instructions:

1. The night before soak your black-eyed peas in about an 1” of water
2. When your ready to make the soup; drain your peas and add them to your slow cooker along with the broth, sausage, onion, carrots, celery, garlic and seasonings
3. Cook on low 8 hours or high for 6 hours
4. Enjoy!