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Prep 15min
Total8hr30min
Servings6
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Ingredients
2
cans (15 to 16 oz each) black-eyed peas, drained, rinsed
12
oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise
4
medium carrots, chopped (2 cups)
4
cloves garlic, finely chopped
1
cup uncooked wheat berries
2
cups water
3
cans (14 oz each) reduced-sodium beef broth
2
cups shredded fresh spinach
1
teaspoon dried marjoram leaves
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Steps
1
In 3- to 4-quart slow cooker, mix all ingredients except spinach and marjoram.
2
Cover; cook on Low heat setting 8 to 9 hours.
3
Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.
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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.
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