Monday, January 29, 2007

Black-Eyed Pea and Sausage Soup

from "More Slow Cooker Recipes," published by Betty Crocker (2004)

You'll need a slow cooker that holds 3.5-4 quarts.

2 cans (15-16 oz each) black-eyed peas, rinsed and drained
1 package (16 oz) smoked turkey kielbasa sausage, cut lengthwise in half and then sliced
4 medium carrots, chopped (2 cups)
4 cloves garlic, finely chopped
1/2 cup uncooked wheat berries (couldn't find these, so we did it without them)
1 cup water
3 cans (14 oz) each beef broth (I used some low-sodium kind, some regular, it's what I had on hand)
2 cups shredded fresh spinach
1 tsp dried marjoram leaves (didn't have any, I used oregano)

Mix all ingredients except spinach and marjoram in slow cooker.

Cover and cook on low heat setting 8-9 hours or until wheat berries are tender.

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

Like I mentioned above, I did without the wheat berries and substituted oregano for marjoram. I think if I'd had wheat berries, it would have thickened it up a little, which would have been nice. Even so, it turned out well. Good flavor combo.

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