Thursday, October 25, 2012

Black-Eyed Pea, Veggie & Sausage Soup (Slow-Cooker)

Last weekend was a little cooler (unlike today) and I wanted a big pot of soup simmering away for the football game. I came across several recipes that called for peas, squash, a green (kale, spinach, etc.) and dumped all of this in the crockpot - except for the sausage. This is a hearty, spicy soup. You definitely should give it a go, you can substitute some of the ingredients with things you have in the pantry or freezer.
  • 1 Vidalia onion, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped (I used 3 smallish ones)
  • 2 cups peeled and cubed butternut squash
  • 3 cups cooked black eyed peas (2 15 ounce cans, drained and rinsed)
  • 2 cups chopped kale (spinach, chard, collards or kale)
  • 1 package Tofuky kielbasa, sliced
  • 4 cups Chicken-less chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 1 heaping teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon thyme
  • Salt and pepper to taste
This may be one of the worst pics I've ever taken, sorry!
In a large slow cooker, combine all ingredients. Give it a good stir. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

Toss the sausage in a non-stick skillet and cook until brown on both sides.

Stir and adjust seasonings (adding salt and pepper to taste) before serving. Ladle the soup into  your bowl and top with 5-6 slices of sausage. Delicious! Leftovers are great, but I would keep the sausage separate from the soup, these are delicious sausages but get funky when left in liquids.


  1. Great looking soup, so glad you mentioned about the sausage, so would of thrown all those babies into the soup.

    1. Thanks for visiting my blog, if you make the soup let me know how you liked it. The tip on the sausages - I never put them in anything that will be leftover and is juicy anymore, they just change texture too much.