Black Eyed Pea And Sausage Soup Food

SPICY BLACK-EYED PEA SOUP

Steps:

• Sort peas and soak in plenty of water overnight.
• Before cooking, drain and rinse.
• Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
• Remove bay leaves before serving.
• Serve with additional tabasco, if desired.

HEARTY BLACK-EYED PEA SOUP

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

BLACK-EYED PEA AND SAUSAGE STEW

Steps:

• Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
• Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
• Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
• Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
• Serve garnished with chopped fresh parsley, if desired.

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.

SLOW COOKER BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
• Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
• Cook on Low for 8 hours. Remove and discard bay leaves before serving.

EASY BLACK-EYED PEA SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.

BLACK-EYED PEAS RECIPE

Steps:

• Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)
• In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
• Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.
• Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.
• At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.
• Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.
• Serve immediately!

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.

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 PEAS AND SAUSAGE STEW

Steps:

• In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
• Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
• Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
• Once the vegetables are tender, add them to the black eyed peas.
• To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
• Add the smoked sausage to the peas and stir.
• Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.

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 SOUP

Steps:

• In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
• Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.