Smoked Sausage & Black-Eyed Pea Soup

• Meat

  • 2 lbs Sausage, Smoked

• Produce

  • 1 16 oz bag Black-eyed peas, dried
  • 3 cloves Garlic
  • 1 Jalapeno, whole fresh
  • 1 Onion

• Canned Goods

  • 1 qt Chicken broth

• Oils & Vinegars

  • 2 tbsp Bacon drippings or oil

• Liquids

  • 3 cups Water

• Other

  • 1 can Rotel, mild or original

Found on auntbeesrecipes.com

Description

Ingredients

• 16 oz bag dried black eyed peas
• 2 lbs smoked sausage, sliced
• 2 Tbsp bacon drippings or oil
• 1 onion diced
• 1 whole fresh jalapeno, minced
• 3-4 cloves garlic, minced
• 1 can rotel, mild or original
• 1 quart chicken broth
• 3 cups water

Directions

• Soak peas in cold water overnight. Drain the next day. In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes. Add onion and cook for 5 more minutes, Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes. Add soaked peas, rotel with juice, chicken broth and water. Bring to a hard boil. Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender. Salt and pepper to taste. Serve with Tabasco sauce and corn muffins.