Recipe by carole in orlando
A flavorful soup that is also versatile. Different spices can be added and veggies as well.
Top Review by FloridaNative
AWESOME! Haven't made any soup in a while and this one was a hit! I made as written, then added a couple pinches of red pepper flakes. I served over 1/2 cup brown basmati rice and it made for a very filling meal. Thanks for posting neighbor :) Made for Diabetic Forum's "Choose Your Event Party" August 2010.
- 1 (15 ounce) can black-eyed peas (I do not drain them)
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1⁄2 cups canned chicken broth (can use homemade)
- 1⁄2 cup onion, chopped
- 3⁄4 cup carrot, chopped
- 1⁄2 cup celery, chopped
- 1 -2 teaspoon garlic, minced (I use minced garlic from the jar)
- 8 ounces turkey kielbasa, sliced
- 1 teaspoon dried thyme
- 1⁄2 teaspoon garlic pepper seasoning
- 1 tablespoon olive oil
Directions See How It's Made
- In a large pot add the olive oil and heat to meduim. Add the carrots, celery, kielbasa and saute until the onions are soft and the kielbasa is starting to brown. Add the blackeyed peas, tomatoes, chicken broth and seasoings.
- Reduce heat to medium low until simmering then lower the heat to low. Place the lid of the pot loosely on top to allow some of the liquid to evaporate. Simmer for 45 minutes to an hour. Serve with crusty rolls or cornbread.