CrockPot Black Eyed Pea Soup

By á-97112

Ingredients

• 1 pound dried black eyed peas
• 1 pound spicy sausage
• 6 cups chicken broth
• 1 yellow onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 4 cloves garlic, diced
• 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Tabasco sauce (to add at the end to taste)

Preparation

Step 1

Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.

Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.

Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.

Serve with tabasco