Black-Eyed Pea and Sausage Soup

Ingredients

  • 2 teaspoons vegetable oil
  • 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • 3 carrots, coarsely chopped
  • 4 cups frozen black-eyed peas (about 1 1/2 16-ounce packages)
  • 1 pound smoked sausage, sliced
  • + 13 more ingredients
    • 1 (16-ounce) jar chipotle-flavored salsa (we tested with Pace)
    • 3 (14 1/2-ounce) cans beef broth
    • 2 teaspoons vegetable oil
    • 3 garlic cloves, minced
    • 3 carrots, coarsely chopped
    • 4 cups frozen black-eyed peas (about 1 1/2 16-ounce packages)
    • 1 pound smoked sausage, sliced
    • 1 (16-ounce) jar chipotle-flavored salsa (we tested with Pace)
    • 3 (14 1/2-ounce) cans beef broth
    • 1 large green bell pepper, chopped
    • 1 large onion, chopped
    • ¼ teaspoon pepper
    • 2 celery ribs, chopped

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 he...

View full recipe at My Recipes

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