Slow Cooker Black-Eyed Pea and Sausage Soup

By carvalhohm

Ingredients

• 2 cans (15 to 16 oz each) black-eyed peas, drained, rinsed
• 12 oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise
• 4 medium carrots, chopped (2 cups)
• 4 cloves garlic, finely chopped
• 1 cup uncooked wheat berries
• 2 cups water
• 3 cans (14 oz each) reduced-sodium beef broth
• 2 cups shredded fresh spinach
• 1 teaspoon dried marjoram leaves

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

In 3 to 4-quart slow cooker, mix all ingredients except spinach and marjoram.

Cover; cook on Low heat setting 8 to 9 hours.

Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.