Here we are again…Tasty Tuesday. The lovely Farmer’s City Wife@City wife, Country Life is hosting once again. Please hop on over and post your own favorite recipe or just take a peek at what others are cooking. You might just be inspired.
So this week it’s all about soup. Black-Eyed Pea and Sausage Soup to be exact. This recipe comes from on of my stand-by cook books Betty Crocker Whole Grains. This cookbook has been a wonderful addition to my library introducing me to a whole new world of grains. In this particular recipe I used wheat berries. They remind me of barley. A tremendous source of fiber.
This recipe was a hit with my guys. It has sausage in it so that’s a given. You could edit the recipe and go meatless fairly easily. Between the beans and wheat berries it is very hardy. So play around with it and see what works for you and your family.
Celebrate the Feast!
Black-Eyed Pea and Sausage Soup
recipe from Betty Crocker Whole Grains Cookbook
2 cans (15-16 oz each) black-eyed peas, drained, rinsed
12 oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise
4 medium carrots, chopped (2 cups)
4 cloves garlic, finely chopped
1 cup uncooked wheat berries
2 cups water
3 cans (14 oz each) reduced-sodium beef broth
2 cups shredded fresh spinach
1 teaspoon dried marjoram leaves
*In a 3 to 4 quart slow cooker, mix all ingredients except spinach and marjoram.
*Cover; cook on Low heat setting 8 to 9 hours.
*Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.
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