Slow cook your way to this Southern-style dinner! Enjoy this black-eyed pea, turkey sausage and veggies soup for a delightful meal.
cans (15 to 16 oz each) black-eyed peas, drained, rinsed
oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise
medium carrots, chopped (2 cups)
cloves garlic, finely chopped
cup uncooked wheat berries
cans (14 oz each) reduced-sodium beef broth
cups shredded fresh spinach
teaspoon dried marjoram leaves
In 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.
Offer diners Dijon mustard and horseradish to stir into this Southern-style soup. Try other greens, like Swiss chard, mustard greens or turnip greens, solo or in combination with the spinach. You might also try andouille sausage, a Cajun favorite, to give this soup a kick.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.