A popular soup in our family! A southern dish using sausage and black-eyed peas. This is a version from Southern Living Magazine. All you need is cornbread to make this dish complete!
- Cook sausage, drain and crumble.
- Place sausage in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
- Bring to a boil and let simmer about 25 minutes until rice is done.
- Add drained peas and cook 15 more minutes.
- Serve with your favorite cornbread. Warmed leftovers are delicious!