½ cup Pictsweet Seasoning Blend (chopped onions, chopped red bell peppers, chopped celery)
2 tsp EV Olive Oil – use the really good stuff
4 cups a mix of unsalted vegetable broth + ½ cup water and up to 2-4 more cups of broth, as needed
6-8 baby carrots, cut lengthwise into fourths and then all the pieces cut in half
½ tsp chopped garlic ½ tsp dried basil ½ tsp Mrs. Dash regular ½ tsp smoked paprika ¼ tsp Worcestershire sauce ½ cup red or marsala cooking wine Sliced uncured beef (or turkey) sausage ring
Small can of green beans, rinsed or a handful of frozen green beans – whatever you have on hand.
Fresh Parmesan, Romano, Asiago - whatever your choice
Pour frozen blackeyed peas, & onion blend, into 3-qt saucepan or soup pot. Cover with at least 2 cups of broth/water mix. Boil for 3 minutes. Add more broth, cooking wine, Worcestershire sauce, spices & jalapenos, cover, and simmer for 20-30 minutes, stirring occasionally, until the blackeyed peas are soft. Add canned/frozen green beans and sliced beef sausage and cook an additional 15-20 minutes till meat is heated through. Shred fresh hard cheese on top of your bowl of soup and enjoy!
If it's cold weather, and I know we're going to want a good-sized potful of this soupy mix, I'll add extra broth or water to get it to the point I want it. Also will add a can of blackeyed peas with field snaps. You'll know how you want it as you do it! ...
Not sure where the "jalapenos" in the original directions came from.
As much as we like jalapenos, this is one recipe I don't add them in. You can, of course - personal choice.
Oh, yeh - frozen okra is fantastic in this soup too! I had to stop Sweetie because he was about to fill the pot to the brim, he was adding so much okra. I told him if he didn't stop, we'd have to get out our black speckled "home on the range" beanpot and carefully pour the soup into it.