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Yields: 10 servings |
Ingredients |
TOOLS NEEDED: (CLICK TO PURCHASE)
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INDUCTION 21 STAINLESS STEEL CASSEROLE (6 QT.) |
KITCHENGEAR NONSTICK FRY PAN (11 IN.) |
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1. Fill the pot halfway with water and add in the black eyed peas. Bring to a boil over medium heat and boil for 1 minute. Strain with a strainer.
2. Add the peas back to the pot along with 4 quarts of water, celery, carrots, garlic, and onion. Cook for 1 hour on medium-low heat.
3. Add salt, pepper, tomato sauce and oregano. Cook for 10 minutes before adding the sliced pepper. Cover and cook for another 30 minutes on low heat.
4. Fry the sausage on medium-high heat. Once cooked, slice and add to the soup. Also, toast your French bread in the oven.
7. Remove from heat and serve with French bread.
Enjoy!
