Post by barb43 on Mar 8, 2019 0:16:47 GMT
Blackeyed Peas & Beef Sausage Ring Soup
Ingredients:
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 beef (or turkey) sausage ring
Ingredients:
1 pkg Frozen Blackeyed Peas (12 oz)
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 garlic½ tsp dried basil
½ tsp Mrs. Dash regular
½ tsp smoked paprika
¼ tsp Worcestershire sauce
½ cup red or marsala cooking wine
Sliced 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
Directions:
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! 
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