1 lb. black-eyed peas, soaked overnight
1 yellow onion, diced
1 c. diced carrots
1 c. diced celery
1 lb. spicy sausage, sliced
6 c. chicken broth
4 garlic cloves, chopped
½ tsp. kosher salt
½ tsp black pepper
Tabasco sauce
Use a 6-qt. slow cooker. Put the drained beans into the stoneware with the vegetables and the sliced sausage. Pour in the broth, and stir in the garlic, Italian seasoning, salt, and pepper. Cover and cook on low for 8 hours, or on high for about 6 hours. Before serving, use a handheld immersion blender to smoosh up some of the beans. Don’t blend too much—just enough to get the broth thicker and creamy-looking. Ladle the soup into bowls, and add Tabasco sauce to taste. Serves 8.
Stephanie’s Verdict – This tastes amazing. Perfect to eat on New Year’s Day for prosperity and good luck.
Use a 6-qt. slow cooker. Put the drained beans into the stoneware with the vegetables and the sliced sausage. Pour in the broth, and stir in the garlic, Italian seasoning, salt, and pepper. Cover and cook on low for 8 hours, or on high for about 6 hours. Before serving, use a handheld immersion blender to smoosh up some of the beans. Don’t blend too much—just enough to get the broth thicker and creamy-looking. Ladle the soup into bowls, and add Tabasco sauce to taste. Serves 8.
