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Black Eyed Pea Supper Soup
Wes Fryer
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Course
Main Course
Cuisine
American
Equipment
Cast iron skillet (for baking the cornbread)
Crock pot or soup pot
Ingredients
3
cans
black eyed peas with juice
½
pound
of Jimmy Dean sausage
cooked and crumbled
¼
Cup
chopped onion
or instant
16
oz
can stewed tomatoes
(fire roasted garlic is the best!)
1
dash
Garlic powder
¼
Teaspoon
black pepper
¼
Teaspoon
oregano
¼
Teaspoon
powdered rosemary
Tabasco
(optional - for topping)
Grated Cheese
(for topping)
Instructions
Cook altogether 30 minutes on stove or all day in crockpot.
Serve with grated cheddar on the top, and cornbread on the side.
Optional dash of Tabasco sauce on top.
Video
Notes
Modifications:
Use fire roasted diced garlic tomatoes instead of stewed tomatoes.
Use a full pound of sausage.
Use a full onion, chopped and sautéed in the skillet first.
Add a can of corn to the cornbread before baking.
Original receipe from Carol Clark, via Angie Fryer
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