Thursday, December 1, 2011

Black-eyed Pea Stew

We recently went to a finger food supper and someone brought this delicious soup! I knew I had to get this receipe from the man who brought is definitely a keeper!

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.

Stir in the peas, tomatoes, tomato sauce, broth and seasonings.

Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.

No comments:

Post a Comment