Spicy Black-eyed Pea Soup
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  1. #1

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    Default Spicy Black-eyed Pea Soup

    8-12 servings

    16 oz. dried black-eyed peas
    1 cup chopped celery
    1 cup chopped onions
    1 cup chopped carrots or bell peppers (may mix)
    5 cloves garlic, minced
    1-2 bay leaves
    1 lb. smoked or kielbasa sausage, cut into chunks
    1 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon cayenne pepper
    1 tablespoon cajun spices
    49-1/2 ounces chicken broth (large can)
    Cayenne pepper sauce or Tabasco sauce, to taste

    Sort peas and soak in plenty of water overnight.

    Next morning, rinse and drain peas.

    Place all ingredients into crockpot and cook on low for 8-10 hours or until peas are tender.

    Remove bay leaves before serving.

    Serve with extra Tabasco, if desired.

  2. #2
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    thanks for the recipe. DH has a kielbasa in the freezer, this would make a nice, different way to cook it. he'll be surprised!

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    Yummy! Thanks!

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    Registered User PrairieRose's Avatar
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    Sounds yummy! I think I'll make this later in the week. (we may have it sans the sausage to keep the cholesterol down, although that surely sounds good)

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    Registered User Nantahala's Avatar
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    This sounds wonderful, thank you!

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    This sounds really yummy!

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    Quote Originally Posted by PrairieRose View Post
    Sounds yummy! I think I'll make this later in the week. (we may have it sans the sausage to keep the cholesterol down, although that surely sounds good)
    Try adding a little hickory smoked BBQ sauce to this soup to replace the smokey flavor of the sausage. Place some large chunks of baked or boiled chicken breasts in a bowl and then serve the soup over the top. My dh suffers from gout every now and then, so sausage is sometimes a no-no for him, even though he loves having meat in his soup. He loves this soup with the chicken and BBQ flavor as well as the sausage. You could also use turkey kielbasa.

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    thanks again for the soup recipe, I made it last night for DH.
    I made it on the stovetop w/canned beans & it turned out great.
    It also was easy & quick to cook.
    DH liked the seasoning/broth & is already thinking of ways to adapt the recipe to use venison.
    I don't usually cook w/cajun spices, so it was a nice change! I'm going to try to adapt it to a vegetarian version too w/ beans in the crockpot.

    ps..I'm posting this on my blog

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    Glad you & DH liked it. I do cook it on the stove top as well using canned black eyed peas, but thought I would post it in it's original form for the crockpot, since we have the crockpot forum. I've added canned diced tomatoes, lean ground beef, ground venison, venison sausage, chicken, boiled shrimp, smoked ham, corn, okra, rice, whatever I had around to change it up a bit and it's always wonderful. We have eaten it over rice, cornbread, noodles, and my son likes it over hot buttered grits, so go ahead, play with it and let me know what you come up with.

  11. #10
    Registered User PrairieRose's Avatar
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    Ok, I finally have this in the crockpot. I'm making it with a few hunks of ham for seasoning and will be serving it with cornbread. I can't wait for supper tomorrow nite

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    I had to tell you MarshHen...
    Thanks Again for posting this soup recipe.
    On New years day I made a vegetarian version w/ pressure cooked black eyed peas. Everyone loved it! I'd made a big pot of bean soup hoping to have leftovers to freeze, but the next day we all it for lunch & DH for dinner added chopped ham to his. He even said himself to keep this recipe.

    And..you brought us luck as we ate the black eyed peas on new Years Day! That was quite a nice coincidence for us to find out about that tradition!

  13. #12
    Registered User PrairieRose's Avatar
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    We just finished eating it and Gripey and both agree that it was yummy! I made cornbread to go with and we had a slice of grilled ham. Thanks for the great recipe!

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    I'm so glad ya'll liked it!

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