Slow Cooker Black-Eyed Pea and Sausage Soup
Ingredients8 h 25 m servings 303 cals
- Pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
- 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.
- Cook on Low for 8 hours. Remove and discard bay leaves before serving.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 303 calories; 18.5 g fat; 18.3 g carbohydrates; 15.4 g protein; 39 mg cholesterol; 1614 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this today for dinner. I didn't precook or smoke the sausage. I used the large link sausages and cut them in thirds and added potatoes and carrots with garlic powder, salt, pepper and ore...
I hate to give such a low rating but I made exactly as written and this lacked flavor. I thought for sure that the 5 bouillon cubes and pound of sausage would make this extremely salty but if fa...
This was pretty good !!!!!!!!!!!!!! I only had15 bean soup mik and it came out good .
There wasn't much flavor. I added a few things to it to bring more flavor.