Prep 10 mins
Cook 40 mins
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!
- 1 lb sausage
- 1 (14 ounce) tomatoes, diced
- 1 (12 ounce) tomato sauce
- 1 medium onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup white rice, uncooked
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 cups water
- 1 (13 ounce) black-eyed peas, drained
- 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!
Just sorry I can't give it 10 stars! I like spicy, so I followed suggestion to use Rotel tomatoes. I also used hot sausage. Borrowing a trick from my Aunt Mary, I added some bloody Mary mix for extra flavor. It's also a great liquid to add the next day if the soup gets too thick. This is even better the next day and freezes well! Made this for New Year's Day this year. I'm sure I will make it several times more before New Year's Day comes around again!
I saw that PaulaG tagged this during the 'Soups On' tag game and had to try it. This was a wonderfully easy and tasty soup ~ I used Rotel and hot chicken italian sausage when I made mine, and it was delicious. Added 1/2 teaspoon Cajun seasoning too. Thanks Seasoned Cook ~ great recipe. Made for ZAAR COOKBOOK TAG, March 2010!
I knew when I saw this recipe that we would love it. I used andouille sausage and a can of RoTel tomatoes and green chili in place of tomato sauce. This makes a very hearty soup that went well with Cottage Cheese and Dill Muffins. I know that leftovers will be wonderful. Made for the Diabetic Forum and *Soups On*