Smoked Sausage & Black-Eyed Pea Soup
Ingredients
- 16 oz bag of dried black-eyed peas
- 2 lbs smoked sausage
- 1 medium onion
- 1 tablespoon jalapeno
- 2 cloves garlic
- 1 can (14.5 oz) diced tomatoes Rotel with juice
- 8 cups chicken broth
- 2 cups water
- to taste salt and pepper
- to taste Tabasco sauce
Instructions
- In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.
- Add onion and cook for 5 more minutes
- Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.
- Add soaked peas, rotel with juice, chicken broth and water.
- Bring to a hard boil.
- Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.
- Salt and pepper to taste.
- Serve with Tabasco sauce and cornbread
