Recipe by Seasoned Cook
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!
Top Review by jfreed
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!
- 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
Directions See How It's Made
- 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!