Slow Cooker Black-Eyed Pea and Sausage Soup

Dried black-eyed peas and sausage are combined in this slow cooker soup with carrots, oregano, and garlic powder. Allow 8 hours cooking time. Use whatever type of sausage you like, as long as it’s either smoked or cooked before putting it in the slow cooker.

Step: 1

Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.

Step: 2

Pour black-eyed peas into a saucepan; add enough water to cover by a few inches. Bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.

Step: 3

Cook on Low for 8 hours. Remove and discard bay leaves before serving.

Per Serving: 303 calories; protein 15.4g; carbohydrates 18.3g; fat 18.5g; cholesterol 39mg; sodium 1613.7mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.